Salmon, Potato & Caper Pizzas

10m
Prep Time
15m
Cook Time
25m
Ready In

Recipe: #16135

November 27, 2014



"From our local/state Sunday newspaper. It got a good review on the nutrition stakes and rated well being packed in omega-3, flavanoid compounds, quencetin. vitamin A and K. Times are estimated."

Original is 4 servings

Nutritional

  • Serving Size: 1 (173 g)
  • Calories 188.2
  • Total Fat - 6.8 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 32.6 mg
  • Sodium - 198.3 mg
  • Total Carbohydrate - 18.1 g
  • Dietary Fiber - 2.7 g
  • Sugars - 1.5 g
  • Protein - 13.7 g
  • Calcium - 153.6 mg
  • Iron - 1 mg
  • Vitamin C - 12.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 220C and place Lebanese bread on 2 large baking trays.

Step 2

Arrange potato, overlapping slightly over bread and spray with oil and then top with thyme, garlic, capers and mozzarella.

Step 3

Bake, swapping trays halfway through cooking for 10 to 15 minutes or until potato is tender and bases are crisp.

Step 4

Meanwhile, heat a non-stick frying pan over medium heat and spray with oil and cook salmon for 2 to 3 minutes each side or until fish flakes easily when tested with a fork in the thickest part and then flake into large pieces.

Step 5

Combines sour cream, lemon juice and horseradish cream in a bowl.

Step 6

Divide salmon between pizzas and top with salad leaves and drizzle with horseradish mixture.

Tips


  • Olive oil cooking spray

1 Reviews

Maito

This is a special recipe. Everything goes together swimmingly, but the potatoes and thyme are unexpected surprises. I used smoked salmon and lemon thyme from our garden.

5.0

review by:
(2 Nov 2016)

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