Pizza Bianco with Smoked Salmon
2 Lebanese flatbreads (about 20cm)
150 grams grated mozzarella
½ cup finely grated parmesan
180 grams Sanford and Sons Cold Smoked King Salmon Slices
1 ball of fresh mozzarella in whey, well-drained
2 tablespoons capers
fresh dill to garnish
lemon wedges to serve
1. Preheat the oven to 220ºC and put a flat oven tray in to heat up.
2. Place the flatbreads on a large sheet of baking paper. Sprinkle the grated mozzarella and parmesan over the bases and top with the sliced salmon. Tear the fresh mozzarella into chunks and dot over the pizzas.
3. Carefully slide the baking paper with the pizzas on top onto the hot oven tray and cook for 12-15 minutes until golden and the cheese is melted.
Sprinkle with the capers and dill and a pinch of sea salt. Serve immediately with lemon wedges for squeezing over.