Salmon Pizza – simple but soooo good!

I made this salmon pizza in honour of the coming Food on Friday this week – which is all about pizza.  My better half wasn't sure salmon would work in pizza but changed his mind when he tasted it.

Now, this pizza is not authentic because I didn't make any pizza dough or even a prepared bought pizza base.  I used some Mediterranean flat bread – which I keep in the freezer for situations where I need to scrabble together a meal.  I put the toppings on it while it is still frozen.  It crisps up a treat in the oven and I think it is every bit as good as a thin crust pizza.

I did make my own pizza sauce though!  I made it a couple of hours ahead and let it cool before using it.  First I sautéed the onion and spices for about 5 minutes in olive oil.

Onion and spices

1 onion (chopped as finely as you can be bothered)

Garlic – I used about 5 cloves but we like garlic a lot

Pinch of dried oregano

Small pinch of fennel seeds

Bay leaf (don't forget to take this out at the end)

Good grind of black pepper

Pince of salt and sugar

Dash of chilli flakes

Then I added the wet ingredients:

Can of Italian Pomodoro tomatoes (chop them up if they are whole)

Tomato paste (say 1 tblsp)

Tomato sauce or ketchup (say ¼ cup)

Simmer this away for at least half an hour.  I did 40 minutes and the sauce got nice and gluggy without sticking to the pan at all.

To make the pizza

Heat the oven up high

Have your oven rack up towards the top and put your baking sheet in to the oven at that stage so it is really hot when you put the pizza on it.

When the oven is hot enough take your flat bread out of the freezer

Brush with olive oil and turn it over so it is on the bottom

Smear your pizza sauce over the top, getting out to the edges

Sprinkle over your preferred mix of grated cheese – I used grated Egmont cheese (which is a variety of Colby) and parmesan.  I prefer a thinnish layer of cheese.

I then put some thin slices of red capsicum (bell pepper) on top.

I put the pizza onto some baking paper on top of a little wooden chopping board so that it is easy to transfer to the baking sheet in the oven.

Bake for about 10 to 15 minutes or until the cheese is bubbling and going golden brown.

Finish your pizza by adding these on top:

Smoked salmon pieces – I used fresh wood roasted salmon – I wouldn't use canned salmon, let it come to room temperature before putting it on.

Fresh dill

Capers

Drizzle of chilli relish here and there

Light sprinkling of cayenne pepper (or paprika)

The heat of the cheese just gently warms the salmon and makes it yummy.

I did 2 slightly different versions.  Here is the second one – slightly more rustic

For another recipe, click here