Pizza bianca with smoked salmon
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 150g ciabatta bread mix
- 125g crème fraîche
- 2 tsp creamed horseradish sauce
- 1 shallot, finely chopped
- 1 tbsp parmesan, grated
- a bunch spring onions, trimmed
- 2 tbsp olive oil
- plain flour, for dusting
- 100g smoked salmon
- a handful rocket
- ½ lemon, juiced
Method
- STEP 1
Heat the oven to 200C/fan 180C/ gas 6. Make the bread mix following the pack instructions. Mix the crème fraîche, horseradish, shallot, parmesan and black pepper.
- STEP 2
Toss the spring onions with 1 tbsp olive oil and some seasoning, then line up in a small roasting tin. Roast for 5 minutes, then remove and increase the oven temp to 240C/fan 220C/gas 9.
- STEP 3
Roll the dough with a little more flour (or bread mix) to one or two thin, round pizzas. Sit on a baking sheet or pizza stone. Spread on the crème fraîche mixture. Arrange the salmon on top, along with the semi-roasted whole spring onions. Season with black pepper, then bake for 10-15 minutes until really crisp. Mix the rocket with a drizzle more oil and the lemon juice, and scatter over the pizza before eating – with more shavings of parmesan if you like.
