Smoked salmon puff pastry pizza
Puff pastry makes an extraordinarily light pizza base which perfectly suits a subtle flavour such as smoked salmon.
- 1 packet pre-rolled puff pastry
- 120g good quality, thinly sliced smoked salmon
- 1 ball mozzarella cheese, torn into pieces
- 100g cheddar cheese, grated
- 4 tablespoons of Tomato sauce for pizza, or 2 tablespoons of Sun dried tomato puree
- Extra virgin Olive oil
- 1 large tomato, thinly sliced
- Freshly ground black pepper
- Freshly chopped parsley to garnish
- Remove the puff pastry from the fridge 20 minutes before you need to use it
- Preheat the oven to 220° C (425° F)
- Once the puff pastry has rested out of the fridge for 20 minutes, divide it into two pieces and unroll it onto a floured surface or a pizza peel
- Place in the oven for 7 minutes so the pastry can puff up, turning once
- After 10 minutes remove the pizza from the oven so the topping can be added
- Spread a layer of tomato sauce or sun dried tomato puree over the puff pastry
- Distribute the smoked salmon over the pizza
- Cover with the torn mozzarella and grated cheddar cheese
- Drizzle a little olive oil over the pizza and add a grind of black pepper
- Return to the oven and bake for a further 7 minutes to melt the cheese, then serve
This can be cooked in about half the time in a very hot oven on a pizza stone. Heat the oven and stone to maximum under a very hot grill for 30 minutes and this will then halve all of the above cooking times.
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