Pesto & spinach pizza

Pesto & spinach pizza

Total: 25 Min. | Active: 5 Min.
Nutritional value / people: 845 kcal
, Fat: 46 g
, Carbohydrate: 81 g
, Protein: 24 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 pizza dough, rolled into a circle (approx. 330 g)
4tbsp Betty Bossi Pesto alla Genovese
100g blue cheese (e.g. Gorgonzola), cut into chunks
100g baby spinach
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How it's done


Roll out the dough, place on a tray lined with baking paper, spread the pesto on top of the dough. Top with the cheese and half of the spinach.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, top with the remaining spinach.

Good to know
Tip: Use feta instead of gorgonzola

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