| | Salmon, potato & caper pizzas
Salmon, potato & caper pizzas
Salmon, potato & caper pizzas 4.3-5 9
  • Calories: 1255 kj
  • Fat: 11g
  • Carbohydrates: 4g

How to Make:

  1. Preheat oven to 220°C. Place Lebanese bread on 2 large baking trays. Arrange potato, overlapping slightly, over bread. Spray with oil. Top with thyme, garlic, capers and mozzarella. Bake, swapping trays halfway through cooking, for 10-15 minutes or until potato is tender and bases are crisp.
  2. Meanwhile, heat a non-stick frying pan over medium heat. Spray with oil. Cook salmon for 2-3 minutes each side or until fish flakes easily when tested with a fork in the thickest part. Flake into large pieces.
  3. Combine sour cream, lemon juice and horseradish cream in a bowl. Divide salmon between pizzas. Top with salad leaves and drizzle with horseradish mixture.
Time for preparing:
15 min.


  • 2 pieces (25cm-diameter) wholemeal Lebanese bread
  • 400g red delight potatoes, thinly sliced
  • Olive oil spray
  • 2 teaspoons fresh thyme leaves
  • 2 garlic cloves, very thinly sliced
  • 1 tablespoon baby capers, rinsed, drained
  • 50g (1/2 cup) coarsely grated reduced-fat mozzarella
  • 150g skinless salmon fillet
  • 75g (1/4 cup) light sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon horseradish cream
  • Mixed salad leaves, to serve