We often have pizza nights and our guests are encouraged to tell us in advance their favourite topping so we can shop up. I have a whole bench with different toppings and already made bases, we use Pizza Dough (For Bread Machine), our guests then dress their own pizza. We have come up with really good flavours and some flavours that are only meant to be made once. This pizza was one of the inventions founded by a few people. Capers may be salty so don't add salt until you sample the cooked pizza first.
- 1 prepared pizza crust
- 1⁄2 cup tomato pizza sauce (if base doesn't already come with tomato sauce)
- 100 g smoked salmon, finely sliced
- 1⁄2 red onion, sliced
- 1⁄2 cup mozzarella cheese, grated or 100 g provolone cheese, thinly sliced
- 2 tablespoons capers, drained
- 5 fresh basil leaves or 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon olive oil (to oil the base of the pizza)
- Pre-heat oven at 190oC/375oF/Mark 5.
- Add tomato sauce on prepared pizza crust/pizza base if it already doesn't come with tomato sauce.
- Scatter one layer of smoked salmon evenly on tomato base (more if you prefer), scatter red onions, cheese, capers, tear or sprinkle basil around pizza.
- Bake in oven for 15 mins or until base is cooked and topping heated through - Enjoy.
So glad I tried this as it certainly got us out of the pepperoni rut we've been in for a while. Hubby balked at first but after a few bites settled down and did great justice to this new pizza. I used Bread Machine Pizza Crust to add your toppings to. Made for RS#46.
Don't think I will be buying another pizza this was just so delicious and the 3 of us thoroughly enjoyed with some garlic bread. I used a shop bought pizza base and for the tomato sauce I mixed some tomato paste paste with a little EVO and chilli powder and used about 140 grams of mozzarella, sprinkling a little on the tomato sauce and then proceeding with the rest of topping though I didn't use the capers as some are not a big fan of them. Thank you Chef floWer for a great gourmet pizza, made for Aussie/Kiwi Swap #43 August 2010.
This is wonderful! I enjoy this every once in a while when my hubby is out of town (he doesn't like fish in any form). I leave out the onion, and it is a delicious combination with either the provolone or mozzarella. I need closer to 20 minutes to cook completely, but it may be because I use frozen bread dough as a pizza crust. Thanks for posting such a unique recipe!