Smoked Salmon and Persian Feta Pizza Triangles

  • 25 MinCooks in 25 Min
  • Medium Medium
  • Serves 12Serves 12


Step 1

Pre-heat oven to 200°C. Cut each slice of smoked salmon into 4 or 5 small triangles.

Step 2

Place the flour, salt and bread improver into a large bowl and mix well. Sprinkle the dry yeast over the warm water and mix well. Put yeast mixture in a warm place until a sponge forms, approx. 5–10 mins.

Step 3

Make a well in the centre of the flour and pour in the oil and yeast sponge. Mix until well combined (add a little more warm water if dough is dry). Dough should be soft but firm.

Step 4

Knead dough on a lightly floured surface for 5–7 minutes. Roll dough out to fit a 50 x 40 cm rectangle baking tray. Spread the dough with a thin layer of pizza sauce.

Step 5

Bake the pizza for 15–18 mins until firm and brown. Whilst pizza is baking combine the Persian feta, lemon juice and rind.

Step 6

Cut warm pizza into triangles, spread each triangle with lemon feta and top with smoked salmon. Garnish with a fresh herb sprig.


  • 250g Tassal Smoked Tassie Salmon
  • 3 cups plain flour
  • ½ tsp salt
  • ½ tsp lecimax bread improver
  • 1 Tbsp oil
  • 1g dried yeast
  • 1 cup warm water
  • ½ cup pizza sauce
  • 100g Persian feta
  • 1 lemon, rind & juice
  • Fresh herbs (dill, parsley, lemon thyme), to serve