Easy Smoked Salmon Pizza

METHOD

Step 1

Preheat oven to 200°C (180°C fan forced) for 10 minutes. A hot oven helps to perfect the pizzas.

Step 2

Brush flatbreads on one side with a little olive oil and rub with garlic and place onto baking lined pizza trays oiled surface up.

Step 3

Combine ricotta, lemon rind, juice, bocconcini, salt and pepper. Using the back of a spoon, spread ricotta mixture over each flatbread until it’s almost all the way to the edges. Drizzle with a little more oil.

Step 4

Bake for 8-10 minutes or until the cheese has melted slightly and pita crispy.

Step 5

Carefully remove the pizzas from the oven, top with smoked salmon, rocket and dried chilli.

Ingredients:

2 large Lebanese flatbreads
Olive oil or try flavoured olive oil
1 clove garlic, halved

Topping
200g ricotta
2 teaspoon finely grated lemon rind
1 teaspoon lemon juice
Salt & pepper, to taste
200g bocconcini, drained and coarsely grated

180g pack Tassal Premium Selection Smoked Salmon
Rocket, to serve
Dried chili, to serve