These totally moreish pizzas scored top marks in the Dinnerly test kitchen. With their crispy bases topped with spinach and thin slices of potato, then crowned with smoked salmon and a creamy horseradish dressing, they were hard to resist!
Make it faster: Make short work of prep time by using a mandoline to very thinly slice the potatoes. You can then skip parboiling the potatoes in Step 2, as these wafer-thin slices will cook as the pizza cooks!
75g smoked salmon slices
30g horseradish dressing
70g baby spinach leaves
4 pita breads
1 red onion
1¾ tbs olive oil
1 tsp red wine vinegar
2 garlic cloves
Prep ingredients: Preheat the oven to 220C. Line a large oven tray with baking paper. Bring a medium saucepan of water to the boil for the potatoes. Crush or finely chop 2 garlic cloves. Thinly slice the onion. Thinly slice the unpeeled potatoes (see Make it faster).
Par-boil potato: Cook the potato in the pan of boiling water for 3 mins or until just tender. Drain. Meanwhile, put the garlic and 1½ tbs olive oil in a bowl, season with salt and pepper and stir to combine.
Assemble pizzas: Put 2 pita breads* on the lined tray and brush with half the garlic oil. Top with half the spinach, half the onion and the potato. Brush with the remaining garlic oil.
Bake pizzas: Bake the pizzas for 12-15 mins until the bases are golden and the potatoes are tender. Meanwhile, put 1 tsp olive oil and 1 tsp red wine vinegar in a large bowl, season with salt and pepper and stir to combine. Add the remaining spinach and remaining onion, then toss to coat.
Serve up: Combine the horseradish dressing and 1 tsp water in a bowl. Top the pizzas with the smoked salmon and spinach salad. Drizzle with the horseradish sauce and enjoy!