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No-crust salmon pizza
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From her popular book, Fay’s Family Food, Fay Ripley’s healthy version of pizza will be a hit with the whole family
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Ingredients
- 1 tbsp Olive oil
- 3 Portobello mushrooms, coarsely sliced
- 6 Salmon, fillets
- 1 tbsp Chives, finely chopped
- 25g chopped Basil
- 1 large ball buffalo mozzarella
- 50g pitted olives
Mega-quick Italian tomato sauce
- 1 tbsp Olive oil
- 1 large Onion, chopped
- 2-3 cloves Garlic, crushed
- 700g jar of tomato passata
- 2 tsp Balsamic vinegar
To serve
- green salad
- garlic bread
Method
1. For the Mega-quick Italian tomato sauce: heat the oil in a heavy-based pan and fry the onion for about 10 minutes until soft, then add the garlic to colour very slightly.2. Pour in the passata and vinegar and heat through for another 5 minutes or so. (You will need about 350-400g of this sauce for the pizza. Store the remainder in the fridge for using over pasta, fish, sausages and so on.)
3. Preheat the oven to 200C/gas 6. (This temperature is for a fan-forced oven. Increase the heat slightly for a non-fan oven.)
4. Heat the oil in a heavy-based pan and fry the mushrooms until tender.
5. Slice the salmon fillets horizontally and lay out on a pizza stone or large roasting tray lined with baking paper. Overlap the halved fillets to create a circle for your salmon pizza base.
6. Scatter the mushrooms over the salmon base and cover with the tomato sauce. Sprinkle with the chopped herbs.
7. Roughly break up the mozzarella and scatter it over the top of the “pizza”. Scatter over a few olives, then bake for 20 minutes.
8. Use the paper to slide the pizza onto a big wooden board. Cut into wedges and serve with a green salad and garlic bread.
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Latest Comment
This was really nice and the salmon was cooked to perfection