Smoked Salmon Pizzas
Photography by Yuki Sato.
This is definitely one of my ‘go-to’ recipes that looks and tastes great, and when multiplied easily feeds a crowd.
Makes: 2 Pizzas
INGREDIENTS
2 purchased thin pizza bases
1 ½ cups grated mozzarella
⅔ cup finely grated parmesan
200 grams sliced smoked salmon
Finely grated zest of 1 lemon
½ teaspoon chilli flakes
sea salt and ground pepper
3 tablespoons capers, drained
METHOD
Preheat the oven to 200˚C fan bake
Place two oven trays in the oven to preheat.
Place each pizza base on a piece of baking paper. Sprinkle most of the grated mozzarella and parmesan over the pizza bases, and top with smoked salmon pieces, then top with the remaining grated cheese. Sprinkle over sea salt, black pepper, lemon zest and chilli flakes. Carefully slide the prepared pizzas onto the hot oven trays and cook for 10-12 minutes until golden. Sprinkle with capers to serve.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!