Fetta & Spinach Pizzas
Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 2 people
Estimated cost per serve is 10.27 dollar
Difficulty level: 1 out of 4
4 Ingredients
Number of servings
2
- 500grams Picasso Kitchen fresh dough ball (one packet)
- 320grams Geoff Jansz marinated Australian fetta
- 280grams baby spinach leaves
- 1teaspoons dried chilli flakes (optional)
Nutrition per serving
5950kJ / 1420Cal
5950 Kilojoules or 1420 Calories
68% of daily energy intake*
Protein
38.2grams
Fat
88.5grams
Carbs
118grams
Sugars
8.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
All you need is 20 minutes to create a homemade pizza topped with Geoff Jansz' creamy Aussie feta
Method
Step 1 of 3
Preheat oven to 250°C/230°C fan-forced. Line 2 baking trays with baking paper. Prepare dough according to packet instructions.
Step 2 of 3
Meanwhile, heat 2 tbs oil from fetta tub in a large saucepan over medium heat. Add spinach and cook, stirring, for 2 minutes or until wilted. Transfer to a bowl and set aside to cool, then squeeze excess liquid from spinach.
Step 3 of 3
Place dough bases on trays. Top with spinach, crumble over fetta and spoon over a little more oil from fetta tub. Scatter over chilli, if using, then bake for 12 minutes or until bases are golden and crisp. Serve.
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