Smoked Salmon and Potato Pizza with Creamy Horseradish Sauce

Instructions

1. 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).
2. 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.
3. 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.
4. 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.
5. 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!