So I’ve never actually seen Karen’s salmon pizza. Tasted it. Or smelt its aromas. But I’ve certainly been told about it And boy it sounded like something I’d devour any day! So why do I confess this? Because my version might not exactly look like hers, or taste 100% like hers, but perhaps it’s close enough to give it a shot and share it with everyone here
I also confess I’ve added a few things that weren’t in the original recipe – but that’s a personal taste thing, this pizza is very easy to make, and quite an enjoyable one to dine on. I’m imagining you could do these canape style, with small rounds of dough, 1 piece of salmon, and a dollop of cheese and tomato on top… How delicate!
1 x average pizza base (I make my own, recipe
coming soon here)
20-30 grams smoked salmon (basically a few slices), torn into pieces
2 tbs each tomato sauce, barbecue sauce
4 cherry tomatoes, quartered
1/3 cup grated mozarella cheese
1/4 cup cream cheese
juice of half a lemon
paprika, white pepper, and/or lemon pepper to season
Preheat the oven to 210 degrees celsius (this should be altered if you are using a pre-packaged pizza base, or your own recipe. Heat the oven to what you would normally when baking a pizza).
Toss smoked salmon pieces in lemon juice and set aside for a few minutes.
Roll out your dough on a floured surface, transfer to a lightly greased baking tray and spread sauces.
Sprinkle over mozarella cheese and then the salmon, making sure to drip off excess lemon juice.
Top with quartered cherry tomatoes, and dollop cream cheese.
Season to taste and bake for 12-15 minutes, until golden brown.
Serve hot from the oven and enjoy!
Reheat by placing the pizza on the lowest shelf of the oven, under a broiler or for a couple of minutes in a non-stick tefal pan on medium heat.