Salmon makes an unusual topping for pizza, and thick yoghurt flavoured with dill adds a creamy texture that complements the richness of the fish better than the cheese normally used for pizzas.
ingredients
2 small skinless salmon fillets, about 12 ounce in total
2 large tomatoes
1 small mild, white or red onion
2 thin 10 inch pizza bases
Salt and black pepper
8 sprigs of fresh dill
5 1/2 ounce Greek yoghurt
to serve:
4 tablespoons mango chutney, optional
method
1. Preheat the oven to 220°C (425°F). Remove any bones from the salmon, then dice the flesh.
2. Rinse, dry and finely chop the tomatoes and peel and finely chop the onion. Place the pizza bases on baking trays; spread the tomatoes and onion over each. Arrange the salmon on top and add salt and pepper to taste.
3. Bake for 15 - 20 minutes, or until lightly browned, swapping the trays round half way through.
4. Rinse and dry the dill. Set aside a few sprigs for a garnish, finely chop the remainder and mix it into the yoghurt, with some pepper.
5. Remove the pizzas from the oven, spoon some yoghurt over each and garnish with the reserved dill.
6. Cut each salmon pizza into quarters and serve two portions per person, accompanied by mango chutney, if using.
