Sundried Tomato Salmon Pizza


  • 1x 100g

    Sealord sundried tomato salmon pocket

  • 1

    pizza base

  • ½ cup

    grated mozzarella

  • handful

    rocket leaves

  • ½ cup

    basil leaves to garnish

Foodie Tip

For an extra special touch, garnish with whole olives before placing into the oven to bake.


  1. Preheat an oven to fan bake 200°C. Line an oven tray with baking paper.
  2. Spread the Sealord pocket evenly over the base of the pizza. Sprinkle over the cheese. Place into the oven for 10 minutes or until crispy and golden. Add the rocket and return to the oven for 2 minutes to wilt.
  3. Serve with fresh basil leaves.