Directions:
- Pre-heat oven to 425.
- Roll out (or open out) the pastry to give you 4 rectangles about 8 x 4 .
- Place on a large baking sheet.
- Using a small sharp knife, score a half-inch border round the edge of each rectangle, but don't cut right through.
- Spread the pesto or olive paste over the pastry ensuring it stays within the border.
- Roughly slice or quarter the tomatoes on top.
- Top with the Mozarella.
- Season well and bake for 15 minutes until puffed and golden.
- Serve with salad leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 661.52 Kcal (2770 kJ) | ||
| Calories from fat | 372.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.41g | 64% | |
|---|---|---|---|
| Cholesterol | 10.61mg | 4% | |
| Sodium | 619.08mg | 26% | |
| Potassium | 322.12mg | 7% | |
| Total Carbs | 50.12g | 17% | |
| Sugars | 4.04g | 16% | |
| Dietary Fiber | 3.83g | 15% | |
| Protein | 22.74g | 45% | |
| Vitamin C | 12.4mg | 21% | |
| Iron | 3mg | 17% | |
| Calcium | 470.8mg | 47% | |
| Amount Per 100 g | |||
| Calories | 282.46 Kcal (1183 kJ) | ||
| Calories from fat | 159.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.68g | 64% | |
|---|---|---|---|
| Cholesterol | 4.53mg | 4% | |
| Sodium | 264.34mg | 26% | |
| Potassium | 137.54mg | 7% | |
| Total Carbs | 21.4g | 17% | |
| Sugars | 1.73g | 16% | |
| Dietary Fiber | 1.64g | 15% | |
| Protein | 9.71g | 45% | |
| Vitamin C | 5.3mg | 21% | |
| Iron | 1.3mg | 17% | |
| Calcium | 201mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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