| | Spinach, ricotta and pesto mini pizzas
Spinach, ricotta and pesto mini pizzas
Spinach, ricotta and pesto mini pizzas 4.3-5 9
  • Calories: 1636 kj
  • Fat: 11g
  • Carbohydrates: 3g

How to Make:

  1. Make pizza dough: Combine flour, yeast and 1 teaspoon salt in a large bowl. Make a well in the centre. Pour in oil and water. Using a wooden spoon, mix to form a soft dough. Turn onto a lightly floured surface. Knead for 5 minutes or until elastic.
  2. Divide dough into 4 and roll each portion into a 15cm (diameter) circle. Place on 2 lightly greased baking trays and cover with a clean tea towel. Set aside in a warm place for 20 minutes or until dough rises slightly.
  3. Preheat oven to 220°C. Lightly spray a non-stick saucepan with oil and heat over medium heat. Add garlic, spinach and salt and pepper. Cook, stirring, for 1 to 2 minutes or until spinach is wilted. Remove pan from heat, drain excess moisture and set aside to cool.
  4. Spread bases with pesto. Top with spinach mixture, ricotta, onion and tomato. Bake for 15 to 20 minutes, swapping trays after 10 minutes, or until bases are crisp and cooked through. Serve.
Time for preparing:
16 min.


  • olive oil cooking spray
  • 1 garlic clove, crushed
  • 1 bunch English spinach, leaves chopped
  • 2 tablespoons basil pesto
  • 120g low-fat ricotta cheese, crumbled
  • 1/2 red onion, thinly sliced
  • 1 ripe tomato, diced
  • Pizza dough
  • 2 cups plain flour
  • 8g sachet dried yeast
  • 1 tablespoon olive oil
  • 3/4 cup warm water