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MARYLYN PISSERI
Sweet potato pizzas
Responsible lunch dish of sweet potato pizza topped with vegetable spread, mozzarella and cress.
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Ingredients
Directions
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Preheat the oven to 180 ° C. Clean the potatoes and cut into 1 cm thick sloping slices. Spread over a baking sheet covered with parchment paper.
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Brush the potato slices with the vegetable spread and leave a ½ cm of the edges free.
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Halve the mozzarella balls and spread over the vegetable spread. Bake in the middle of the oven for about 15 minutes until done.
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Remove from the oven and sprinkle with the cress.
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Nutrition
270Calories
Sodium12% DV280mg
Fat14% DV9g
Protein20% DV10g
Carbs11% DV34g
Fiber24% DV6g
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