Deluxe cauli pizza with crème fraîche and smoked salmon



Ingredients 13
Servings 1
Minutes 00:35

Ingredients

Serving Change
  • FOR THE BASE:
  • 500
    g
    cauliflower, finely chopped or processed
  • 110
    g
    mozzarella cheese, grated
  • 25
    g
    parmesan cheese, grated
  • 1
    large egg, beaten
  • 1
    tsp
    each dried oregano, rosemary and thyme
  • FOR THE TOPPING:
  • 230
    g
    crème fraîch
  • 100
    g
    smoked salmon or smoked salmon trout, sliced
  • 8
    g
    caper berries
  • 1/4
    red onion, finely sliced
  • 1
    Tbs
    black or red lumpfish roe (optional)
  • 100
    g
    micro green salad, to garnish
 

Method

00:35
 
For the base: Preheat the oven to 180ºC.

Combine all the base ingredients in a large bowl until well mixed.

Place mixture on a greased, foil-lined baking tray and press it out into an even rectangle shape. Bake for 25 minutes, or until golden brown and firm to the touch.

Allow to cool slightly and carefully transfer base to a serving plate.

For the topping: spread the crème fraîche over the pizza base and arrange the salmon over it. Top with caper berries, onion slices and fish roe.

To serve: serve immediately with a scattering of micro greens.

Extract from The Lose it! Magazine Cookbook. Compiled and written by The Lose it! Magazine team. Published by Jonathan Ball Publishers.

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