Helen RandellSmoked salmon pizza
July 7th 2012 11:33
I did say the orange recipe book was back - and here's proof!
Another one, which I really can't believe I have waited this long to make. This pizza is delicious, and has a beautiful combination of fresh ingredients which is actually a good way to satisfy a craving in a low-fat kind of way
It is also very simple and very quick - what's not to like! I particularly like the grated pumpkin, which adds a softeness to the dish, almost akin to some gooey mozarella - yep, you know what I mean. I would caution restraint here though, you don't want the pumpkin to over power the salmon.Mr Rough cooking and I had this on a quiet Friday night, but you could easily take the basics and make a pizza smorgas board for friends for an easy lunch or dinner.
Smoked salmon, ricotta and pumpkin pitta pizza
150g smoked salmon, in pieces
1 large flat pitta bread
150g ricotta cheese
6 baby bocinccini, roughly chopped
100g pumpkin, peeled and coarsley grated
2 tablespoons olive oil
1 small red onion, finely chopped
1 tablespoon fresh chives, finley chopped
Preheat oven to 220 degree C. Brush both sides of the pitta with oil and bake for three minutes until edges begin to crisp.
Remove base from oven and spread ricotta onto it. Add boccincini, pumpkin and red onion. Bake for 15 minutes until lighting browned on top. Remove from oven and place smoked salmon on top. Season and bake for a further 3 minutes. Remove from oven and decorate with chives.
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