Salmon, ricotta & pesto pizzette

title="Salmon, ricotta & pesto pizzette"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-ricotta-amp-pesto-pizzette.jpg" srcset="https://img.taste.com.au/YXaWTfho/w720-h480-cfill-q80/taste/2016/11/salmon-ricotta-pesto-pizzette-25508-1.jpeg 720w, https://img.taste.com.au/RYdzXUJZ/w643-h428-cfill-q90/taste/2016/11/salmon-ricotta-pesto-pizzette-25508-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon, ricotta & pesto pizzette"
/>

(1) Rate it

• 0:05 Prep


• 0:25 Cook


• 
  4 Servings


• Easy

Featured in
Main recipes, Lunch recipes

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

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat the oven to 220°C and heat 2 baking trays in the oven for 10 minutes.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Top the pizza with some extra pesto, basil leaves and a little freshly ground black pepper, and serve immediately with the green salad.
  
  
  

• High carb

Nutrition

• 3305 kj

  Energy




• 15g

  Fat Total




• 4g

  Saturated Fat




• 9g

  Fibre




• 34g

  Protein




• 45mg

  Cholesterol




• 1229.12mg

  Sodium




• 14g

  Carbs (sugar)




• 124g

  Carbs (total)

All nutrition values are per serve

• Author: Kate Tait


• Image credit: Steve Brown


• Publication: Taste.com.au

Source: taste.com.au