Salmon and mushroom pizza

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 35 mins , plus time to make pizza dough and sauce

Hands-on time: 20 mins

Ingredients

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1 portion basic pizza dough (see tip)
1 portion basic tomato sauce (see tip)
150g reduced-fat ricotta cheese
210g canned pink salmon, drained
1 ½ cups mushrooms, sliced
2 medium tomatoes, sliced
½ cup sweet corn
½ teaspoon dried thyme or oregano
⅓ cup grated mozzarella
4 tablespoons grated parmesan
spray oil
fresh oregano or thyme leaves

Instructions

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1 Preheat oven to 220°C. Roll out each dough ball to a 20-22cm round.

2 Top dough rounds with tomato sauce. Add the ricotta. Top with salmon, vegetables and dried thyme. Sprinkle with mozzarella and parmesan. Spray with oil.

3 Place pizzas on a preheated pizza stone or baking tray. Bake for 15 minutes or until base is golden brown.

4 Top with fresh herbs before serving.

Serving suggestion

Serve pizza with Winter coleslaw.

HFG tip

See our feature Step-by-step pizza for instructions (with pictures) and tips for making basic pizza dough and basic tomato sauce.

Nutrition Info (per serve)

Calories 566 cal

Kilojoules 2370 kJ

Protein 32 g

Total fat 18 g

Saturated fat 6 g

Carbohydrates 65 g

Sugar 12 g

Dietary fibre 9 g

Sodium 640 mg

Calcium 360 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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