Smoked Salmon and Goat’s Cheese Pizza
Indulge in the simplicity of this light and refreshing salmon pizza! Ideal for lunch or a light dinner, it pairs perfectly with a side salad for a well-rounded meal!
Recipe & Photography by Courtney Sutton @selfbycjs
Ingredients:
- 1 Gluten Freedom Fancier Sourdough pizza base
- 100g Harris Smokehouse smoked salmon
- 3-4 cubes Meredith Dairy marinated goat cheese
- 1 handful of Microgreenies mixed harvest, washed
- 3 cloves garlic, finely diced
- 2 tbsp extra virgin olive oil
- 1 tsp chilli flakes
- 1 lemon, zest and juice
- Pinch of sea salt
Method:
- Preheat your oven to 200’C. Place a pizza tray in there to get hot, about 10-15 minutes.
- Place pizza base on hot tray and brush on extra virgin olive oil. Sprinkle over fresh garlic and bake for approx. 15-minutes or until edges are slightly golden. It is important to keep an eye on it, you don’t want your garlic burning! Gently move the garlic around if it gets too much colour.
- Take your garlic base out of the oven and generously top with smoked salmon and goat cheese whilst warm. Sprinkle lemon zest, chilli flakes and salt over the salmon and cheese.
- Delicately place a generous handful of Microgreenies on the pizza.
- Squeeze lemon juice over the top and serve immediately.
