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Salmon, ricotta & pesto pizzette
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Prep Time:
5 minutes
5 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
30 minutes
30 minutes
Ingredients:
- 4 small fresh pizza bases (we used pizza bases with cheese)
- 40.00 gm fresh pesto, plus extra to serve
- 50g mozzarella
- 210g can red salmon, drained, skin discarded
- 38.40 gm low-fat ricotta
- 1.350.00 ml basil leaves, torn if large
- Green salad, to serve
Instructions:
- Preheat your oven to 220°C with 2 baking trays inside for 10 minutes.
- Preheat hot trays and bake pizza bases for 5 minutes. Take them out and spread pesto on the bases, then sprinkle mozzarella on top. Gently flake salmon over the pizzas and add small spoonfuls of ricotta. Bake for 8-10 minutes until the mozzarella is melted and gooey.
- Garnish the pizza generously with extra pesto, fresh basil leaves, and a dash of freshly ground black pepper before serving alongside the green salad.
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