Artichoke and spinach pizza
Top tortillas with spinach, artichoke and bocconcini cheese for a new spin on the classic pizza!
200 g, (4x50g)
½ cup(s), (125ml)
Artichoke hearts, canned, rinsed, drained
160 g, (280g jar), sliced
½ medium, sliced
160 g, sliced
- Preheat oven to 200°C or 180°C fan-forced.
- Place spinach in a medium heatproof bowl. Pour over boiling water and stand for 1 minute or until wilted. Drain and squeeze out excess liquid.
- Place tortillas on 2 baking trays. Spread with pizza sauce, then top with spinach, artichokes, onion and bocconcini. Bake for 12–15 minutes or until bases are crisp and cheese has melted. Drizzle pizza with oil, cut in quarters and serve.
SERVING SUGGESTION: Salad of mixed lettuce leaves, cherry tomatoes and fresh basil drizzled with balsamic vinegar.