Smoked Salmon, Red Onion & Caper Pizza
200g Tassal Quick & Healthy Tasmanian
smoked salmon, slices cut in half
4 x 8inch pita breads
1 red onion, sliced
200ml jar tomato Napoli sauce
250g Bocconcini cheese, cut into halves
2 tablespoons capers, drained
50g baby spinach leaves
Pre-heat oven to 200°C. Place pita bread onto a baking tray lined with baking paper.
Spread pita bases evenly with tomato Napoli sauce. Top with spinach, then smoked salmon, followed by red onion and Bocconcini cheese.
Bake for 10 minutes or until base is crispy. Sprinkle with capers, cut and serve.