These salmon and cream cheese pizzas are amazingly quick and easy, with heaps of delicious flavour! If you don’t like salmon, try prawns, smoked chicken or thinly sliced roast beef instead.
Preheat oven to 220ºC (430ºF) bake and line two large oven trays with baking paper.
Place pizza bases on the prepared trays. Spread pizza paste on the bases. Break the salmon up into smaller pieces and arrange on the pizzas. Add small dollops of cream cheese. Thinly slice red onion and place on the salmon and cream cheese. Scatter capers over the top. Finish with grated cheese.
Bake pizzas for 6-7 minutes, then switch positions of the trays and bake for a further 6-7 minutes, until pizzas are golden and crisp around the edges.
PREPARE SERVING INGREDIENTS
While pizzas cook, cut cherry tomatoes in half and thinly slice cucumber. Cut lemon into wedges.
Slice pizza and top with rocket, tomatoes and cucumber. Serve with wedges of lemon to squeeze over the top.
WINE MATCH: Go for a Chardonnay.
GLUTEN-FREE OPTION: Choose your favourite gluten-free pizza bases. Ensure pizza paste is gluten-free.
INGREDIENT SWAPS / NOTES: I used the new Turkish Bread cauliflower pizza bases, which include a mixture of white and wholemeal flours as well as cauliflower. Taste, texture and size were all perfect - would highly recommend these! Cold smoked salmon could be used instead of hot smoked. If you don’t like salmon, try prawns, sliced smoked chicken or thinly sliced roast beef instead.
STORING AND REHEATING: Store pizza separate from salad, in the fridge. Pizzas are best reheated in the oven to keep the base nice and crisp.