Pizza con salmone affumicato

Smoked salmon pizzas

Dill is a great garnish for fish and seafood. Its feathery leaves have a strong aniseed flavour. For this recipe, cut small sprigs and add to the pizza after cooking.

Preparation time: 15 minutes

Cooking time: 15 minutes

Makes: six small oval pizzas (serves 6)

6 small oval pitta breads

230 g (8 oz/1 cup) firm, fresh low-fat ricotta cheese

1 small red onion, thinly sliced

1 tablespoon baby capers, rinsed, drained

125 g (4½ oz) smoked salmon slices

dill sprigs, to garnish

lemon wedges, to serve

Preheat the oven to 180°C (350°F/Gas 4). Line two baking trays with non-stick baking paper.

Place the pitta breads on the trays. Place the ricotta in a bowl, season with salt and freshly ground black pepper and stir to combine. Spread the ricotta over the pitta breads, leaving a small border around the edges. Top with the onion and capers.

Bake the pizzas for 15 minutes, swapping the trays around halfway through cooking, or until the bases are crisp around the edges.

Top with the smoked salmon and dill. Season with freshly ground black pepper, to taste, if desired. Accompany with the lemon wedges. Serve immediately.