Dinnerly makes it easy to create simply delicious home-cooked meals that everyone will love.
Smoked Salmon and Potato Pizza with Creamy Horseradish Sauce
Servings: 2 PERSONS
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!
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!
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!