Sausage and potato do not have to be served as stand-alone ingredients. Give them a modern twist as a topping on this tasty pizza.
Ingredients
- 3 small (about 60g each) desiree or pink-eye potatoes
- 2 chorizo sausages, thinly sliced diagonally
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 2 pieces (28cm-diameter) Lebanese bread
- 2 tablespoons good-quality bought basil pesto
- 50g (1/2 cup) coarsely grated mozzarella
- 200g feta, crumbled
- 2 tablespoons coarsely chopped fresh continental parsley leaves
- Freshly ground black pepper
Method
- Step 1Preheat oven to 220°C. Place potatoes in a medium saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 10 minutes or until just tender when pierced with a skewer. Remove from heat. Drain and set aside for 5 minutes to cool slightly. Peel and thinly slice.
- Step 2Meanwhile, heat a non-stick frying pan over medium-high heat. Add chorizo and cook, turning occasionally, for 1 minute each side or until golden. Set aside.
- Step 3Combine the oil and garlic in a small bowl. Brush the oil mixture evenly over the bread, then brush the bread with pesto. Top with half the mozzarella, potato, chorizo and feta. Top with the remaining mozzarella. Bake in oven for 6-8 minutes or until the cheese melts and is golden.
- Step 4Sprinkle the pizzas with parsley and season with pepper. Cut into quarters and serve immediately.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1970 kj
Energy
29g
Fat Total
13g
Saturated Fat
2g
Fibre
23g
Protein
74mg
Cholesterol
1146.42mg
Sodium
3g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Australian Good Taste
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