Ingredients
- Lebanese bread (2 pieces, wholemeal 25cm diameter)
- 400 grams potatoes (red delight, thinly sliced)
- 2 teaspoons fresh thyme (leaves)
- 2 garlic cloves (very thinly sliced)
- 1 tablespoon capers (small, rinsed drained)
- 50 grams low-fat mozzarella cheese (coarsely grated, 1/2 cup)
- 150 grams salmon fillets (skinless)
- 75 grams low-fat sour cream (1/4 cup)
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon horseradish cream
- Mixed salad green (to serve)
How to Make
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Step 1: Preheat oven to 220C and place Lebanese bread on 2 large baking trays.
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Step 2: Arrange potato, overlapping slightly over bread and spray with oil and then top with thyme, garlic, capers and mozzarella.
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Step 3: Bake, swapping trays halfway through cooking for 10 to 15 minutes or until potato is tender and bases are crisp.
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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.
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Step 5: Combines sour cream, lemon juice and horseradish cream in a bowl.
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Step 6: Divide salmon between pizzas and top with salad leaves and drizzle with horseradish mixture.
Tips & Variations
- Olive oil cooking spray
We hope you enjoy this recipe!
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