Simple yet so flavourful, this pesto-based vegetarian pizza, topped with sun-dried tomatoes, spinach, feta cheese and oregano is an easy and healthy dinner solution. Pizza recipes are versatile as you can add what you feel.
1 (30cm) pre-baked pizza crust (or make your own wholemeal base)
115g basil pesto
80g sun-dried tomatoes packed in oil, drained and chopped
90g torn spinach leaves
1/2 red onion, quartered and thinly sliced
150 g crumbled feta cheese
3g dried oregano
15ml rice bran oil
15g grated Parmesan cheese
- Adjust oven rack to centre position and heat oven to 230 degrees celcius.
- Place crust on baking sheet and spread pesto on pizza. Top pizza in the following order: tomatoes, spinach, red onion, feta, and oregano. Bake until spinach wilts and cheese starts to brown, about 15 minutes.
- Remove pizza from oven and drizzle with oil, sprinkle with Parmesan cheese, slice and serve.
Pizza Tip: Here in the Fresh Kitchen, we love Bazaar Bread’s Gourmet Pizza Bases. They come in packs of 2.