Smoked Salmon Pizzas
Photography 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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.