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Avocado Guacamole & Salmon Pizzas

Serves: 4

Prep Time: 5 minutes
Cook Time: 2 minutes

INGREDIENTS
4 wholemeal pita pockets
1 avocado, peeled, seeded, mashed
4 x 125g cans salmon slices in springwater, drained
50g baby rocket leaves

METHOD
Toast in a sandwich press or preheat a grill on high. Place the pita pockets on an oven tray. Toast under preheated grill for 1-2 minutes each side or until lightly crisp.
Remove from heat and transfer to serving plates.
Spread each pita bread with avocado. Top with salmon slices and sprinkle with rocket leaves. Serve immediately.

Tips
Sprinkle with dill springs and coarsely chopped chives, or add thinly sliced red onion for extra colour and flavour.

More pizza recipes here

The Carousel thanks Nadia Lim & New Zealand Avocado for this recipe

Robyn Foyster

Robyn Foyster is a multi‑award‑winning journalist, tech entrepreneur, and founder of The Carousel, Women Love Tech, Women Love Travel and Game Changers. With over 30 years’ experience across print, digital, TV, and immersive media, she’s been at the forefront of shaping Australia’s female narrative Robyn’s mission for The Carousel is to empower women through expert-driven, impact-focused storytelling. Whether it’s wellness, career, personal growth, or eco-conscious living, the platform is guided by her belief that well-informed women can change the world.