Celebrate National Pizza Day with Dale Pinnock's seafood pizza, made with wild Alaskan salmon
Wild Alaska Smoked Salmon, soft cheese and rocket pizza bianco
Something a little different for National Pizza Day, but super healthy all the same. It’s a pizza bianco which means that it has no tomato sauce on it. What it does have is a luscious blend of flavours, textures and body- loving nutrients.
Italy meets Alaska – what’s not to like?
Makes 2 pizzas
1 x 500g multi seed bread mix
2 cloves of garlic – finely chopped
4 tablespoons grated mozzarella cheese
8 tablespoons of soft cheese
6 slices of LEAP wild smoked sockeye salmon
10g of fresh dill – roughly chopped
2 tablespoons of capers
2 handfuls of fresh rocket
Pre heat oven to 180.
In a large bowl, add water to the bread mix as per manufacturer’s instructions and let stand for 20 minutes.
Divide the dough into 2 and roll out into thin pizza bases. Blind bake both bases for 10 – 15 minutes until just starting to turn golden.
Remove from the oven and then divide the chopped garlic across both bases. Sprinkle 2 tablespoons of grated mozzarella over each base then add a pinch of salt. Add 4 tablespoons of soft cheese to each base, dotting it around in small blobs. Add around 5g of dill to each pizza and a tablespoon of capers to each pizza, dotting them around haphazardly.
Place the pizzas into the oven for another 10 minutes or so – long enough for the cheese to melt and begin to turn slightly golden at the edges.
Remove from the oven. Tear the smoked salmon into small bite size pieces and scatter this divided between the two pizzas. Finally top with the fresh rocket before serving.
Tip: to add an extra zing, squeeze a small amount of lemon juice and add a little black pepper to each pizza.