| | Avocado and fetta breakfast pizza
Avocado and fetta breakfast pizza
Avocado and fetta breakfast pizza 4.3-5 9
  • Calories: 1788 kj
  • Fat: 22.2g
  • Carbohydrates: 39.3g

How to Make:

  1. Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.
  2. Place beans in a bowl. Mash until almost smooth (mixture will still be a little chunky). Stir in oil. Season with salt and pepper.
  3. Place naan on prepared tray. Spread with bean mixture. Top with avocado, dukkah and fetta. Bake for 12 to 15 minutes or until heated through. Serve naan topped with sun-dried tomato and rocket.
Time for preparing:
15 min.
Servings:
4

Ingredients:

  • 400g can four bean mix, drained, rinsed
  • 1 tablespoon extra virgin olive oil
  • 2 large naan breads
  • 1 avocado, thinly sliced
  • 2 teaspoons lemon and herb dukkah
  • 50g fetta, crumbled
  • 2 tablespoons drained sun-dried tomato strips
  • 15g baby rocket
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