| | Salmon, ricotta & pesto pizzette
Salmon, ricotta & pesto pizzette
Salmon, ricotta & pesto pizzette 4.3-5 9
  • Calories: 3305 kj
  • Fat: 15g
  • Carbohydrates: 14g

How to Make:

  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.
Time for preparing:
25 min.


  • 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