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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.