1 pizza base
3 tbsp Genoese Fresh Basil PESTO (or PESTO DRIZZLE)
100g Smoked Salmon chunks
1 thinly sliced spring onion
150g Ricotta cheese
½ cup fresh rocket or basil leaves
2 tsp baby capers
8 cherry tomatoes
2 tbsp milk
1 wedge of lemon
¼ cup parmesan cheese
Spread ricotta cheese over the pizza base.
Dollop the pesto (or drizzle the pesto Drizzle) over the cheese layer.
Place the chunks of smoked salmon evenly over the cheese layer.
Scatter over the tomatoes, spring onion, capers and rocket or basil leaves.
Garnish with parmesan cheese.
Bake in a moderate oven for 10-15 mins or until golden and base is firm.
Squeeze over juice of the lemon.
Slice into wedges and enjoy.