Smoked Salmon Pizza - Forman & Field

Smoked Salmon Pizza

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Flour Tortilla (GLUTEN) (WHEAT Flour, Water, Vegetable Oils (palm, rapeseed), Humectant (Glycerol), Raising Agent, Dextrose, Salt, Emulsifier, Stabilizer, WHEAT Starch, Flour treatment agent), Salmon (FISH), Olive Tapenade, (Black olives, Aubergine, Salted Anchovies (FISH), Olive Oil) Cooked Beetroot, Courgette, Mozzarella (DAIRY), Dill Allergens in BOLD

Cooking instructions

For best results, preheat a lightly oiled baking tray for 10 minutes in a 200C oven. Remove the pizza from plastic wrapping and bake on the hot tray at 200C for 6 minutes. Can be cooked from frozen. If cooking from frozen, increase cooking time to 8-10 minutes. Serve simply on its own with a glass of Bolney Rose 2018.

Additional information

Keep refrigerated, 5 days unopened Freeze up to 3 months

Nutritional Information

Typical Values Per 100g
Energy 504kj
Fat 5.1g
Saturates 1.3g
Carbohydrates 13g
Sugars 2.7g
Protein 6.5g
Salt 1.4g

Our take on pizza. This delicious combination includes buffalo mozzarella, beetroot, courgette, dill and Forman’s London Cure Smoked Salmon.

Our flatbread base is much lighter than traditional pizza dough, and we use a delicious black olive tapenade instead of a tomato base.

Two 9-inch pizza bases per box.