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Salmon, ricotta and pesto pizzette

Name: Salmon, ricotta and pesto pizzette
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 4 small fresh pizza bases (we used pizza bases with cheese); 2 tablespoons fresh pesto, plus extra to serve; 1/2 cup (50g) grated low-fat mozzarella; 210g can red salmon, drained, skin discarded; 2 tablespoons low-fat ricotta; 1/4 cup basil leaves, torn if large; Green salad, to serve

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05m

25m

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Try this interesting combination at your next home-made pizza night.

4 small fresh pizza bases (we used pizza bases with cheese)
2 tablespoons fresh pesto, plus extra to serve
1/2 cup (50g) grated low-fat mozzarella
210g can red salmon, drained, skin discarded
2 tablespoons low-fat ricotta
1/4 cup basil leaves, torn if large
Green salad, to serve

Method

1.

Preheat the oven to 220°C and heat 2 baking trays in the oven for 10 minutes.
2.

Place the pizza bases on hot trays and bake for 5 minutes. Remove from the oven and spread bases with pesto, then scatter the mozzarella. Flake the salmon over the pizzas and top with small spoonfuls of ricotta. Bake for 8-10 minutes or until the mozzarella has melted.
3.

Top the pizza with some extra pesto, basil leaves and a little freshly ground black pepper, and serve immediately with the green salad.