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Ingredients

4 small wholemeal pita pockets
2 tablespoons basil pesto
50g baby spinach leaves, plus extra, to serve (optional)
150g small cherry tomatoes, halved
1 zucchini, peeled into ribbons
1 small red onion, thinly sliced
2 teaspoons finely grated lemon rind
90g salt-reduced smoked salmon
2 tablespoons natural yoghurt

Method

Step 1 Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Place pita on prepared trays. Spread 2 tsp pesto over each. Top with spinach leaves, tomatoes, zucchini and onion. Sprinkle with lemon rind.
Step 2 Bake, swapping trays halfway through cooking, for 10-12 minutes or until golden and crisp. Top with salmon and drizzle with yoghurt. Serve with extra spinach, if using.

Smoked salmon and pesto pizza

How to make Smoked salmon and pesto pizza

Ingredients

Method