Pizza with salmon base
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil plus extra for brushing |
| 8 | Shallots; finely chopped | |
| 12 | larges | Basil leaves |
| 1 | 15 ounces ti chopped tomatoes; drained | |
| 1 | tablespoon | Tomato puree |
| 50 | millilitres | White wine |
| Salt and freshly milled black pepper | ||
| 2 | pounds | Fresh salmon fillet |
| 4 | ounces | Button mushrooms; thickly sliced |
| 4 | teaspoons | Tarragon leaves |
| 4 | teaspoons | Chopped chives |
| 4 | Tomatoes peeled; seeded and diced | |
| 8 | ounces | Mozzarella cheese |
Directions
Line baking tray with baking parchment and brush with olive oil. In a pan heat the olive oil and cook the shallots in it with the basil until transparent. Add the chopped tomatoes, tomato puree and wine, then cook rapidly for about 15 minutes until the mixture is reduced to thick sauce.
Pass through a fine sieve and season to taste with salt and black pepper.
Leave the sauce to cool. Pre heat the oven to 450F.
Cut the salmon fillet into 20 angled slices. They should taper from a thickness of about 5mm thick. Reserve the trimmings. Arrange the salmon slices on the baking tray to form pizza bases about 15cm in diameter. The thicker edges must be on the outside. Use the salmon trimmings to fill in the centres of the bases. Spoon a little tomato sauce on the pizza and spread almost to the edge. Sprinkle with mushrooms, tarragon, chives, diced tomato and mozzarella cheese. Bake in the oven for 8-10 minutes.
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Carlton Food Network
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