Ingredients Jump to Instructions ↓

  1. 3 portobello mushrooms , coarsely sliced

  2. 6 salmon , fillets

  3. 1 tbsp chives , finely chopped

  4. 25 g chopped basil

  5. 1 large ball buffalo mozzarella

  6. 50 g pitted olives

  7. 1 tbsp olive oil

  8. 1 large onion , chopped

  9. 2-3 cloves garlic , crushed

  10. 700 g jar of tomato passata

  11. 2 tsp balsamic vinegar green salad garlic bread

Instructions Jump to Ingredients ↑

  1. 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.

  3. 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.

  4. Scatter the mushrooms over the salmon base and cover with the tomato sauce. Sprinkle with the chopped herbs.

  5. Roughly break up the mozzarella and scatter it over the top of the “pizza”. Scatter over a few olives, then bake for 20 minutes.

  6. 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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