Speedy Salmon Pizza
Yield
1 recipePrep
25 minCook
20 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
salmon
|
*
|
| 2 | cups |
tomatoes
|
|
| ½ | cup |
mushrooms, button
|
|
| ½ | cup |
pimento stuffed green olives
|
*
|
| 1 | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
salmon
|
*
|
| 473 | ml |
tomatoes
|
|
| 118 | ml |
mushrooms, button
|
|
| 118 | ml |
pimento stuffed green olives
|
*
|
| 237 | ml |
Parmesan cheese
grated |
|
Directions
Pre-heat oven.
Drain the salmon and break the fish into large pieces.
Set aside.
Place the pizza bases on two silicone paper lined baking trays.
Spread equal amounts of the drained tomatoes over the pizza bases and arrange the salmon on top.
Decorate with the mushrooms and olives then cover with the cheese.
Bake for 15 to 20 minutes or until the cheese is melted and golden.
Serve with salad.
