Name: Salami, Tomato and Ricotta Pizzas
Prep time: 10 min
Cook time: 10 min
Ingredients: 2 large Lebanese flatbreads; 4 tablespoons tomato paste; 2 x 80g packet Primo Thinly Sliced Danish Salami; 100g grape or cherry tomatoes, halved; 100g fresh ricotta, crumbled; Olive oil cooking spray; Rocket leaves & extra virgin olive oil, to serve

2 large Lebanese flatbreads
4 tablespoons tomato paste
2 x 80g packet Primo Thinly Sliced Danish Salami
100g grape or cherry tomatoes, halved
100g fresh ricotta, crumbled
Olive oil cooking spray
Rocket leaves & extra virgin olive oil, to serve

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Preheat oven to 200°C fan-forced. Place flatbreads onto baking trays. Spread each with 2 tablespoons tomato paste
Dividing ingredients, top each with salami, tomatoes and sprinkle with ricotta. Spray with oil
Bake for 10 minutes or until bread is crisp. Scatter with rocket. Season. Drizzle with extra virgin olive oil and serve
Serve with Mount Franklin water

Preheat oven to 200°C fan-forced. Place flatbreads onto baking trays. Spread each with 2 tablespoons tomato paste
Dividing ingredients, top each with salami, tomatoes and sprinkle with ricotta. Spray with oil
Bake for 10 minutes or until bread is crisp. Scatter with rocket. Season. Drizzle with extra virgin olive oil and serve
Serve with Mount Franklin water

Preheat oven to 200°C fan-forced. Place flatbreads onto baking trays. Spread each with 2 tablespoons tomato paste
Dividing ingredients, top each with salami, tomatoes and sprinkle with ricotta. Spray with oil
Bake for 10 minutes or until bread is crisp. Scatter with rocket. Season. Drizzle with extra virgin olive oil and serve
Serve with Mount Franklin water

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