ingredients
Scone (Biscuit) Base
Tomato Sauce
1 courgette (zucchini), grated
1 tomato, sliced thinly
100 g (3 1/2 oz) can red or pink salmon, drained
60 g (2 oz) button mushrooms, wiped and sliced
1 tbsp chopped fresh dill
1/2 tsp dried oregano
45 g (1 1/2 oz) Mozzarella, grated
olive oil for drizzling
salt and pepper
sprig of fresh dill, to garnish
method
1. Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface. Place on a large greased baking sheet, or pizza pan and push up the edge a little with your fingers to form a rim.
2. Spread the tomato sauce evenly over the pizza almost to the edge.
3. Sprinkle the tomato sauce with the grated courgette (zucchini), then lay the tomato slices on top.
4. Remove any bones and skin from the salmon and flake. Arrange on the pizza with the mushrooms. Sprinkle over the herbs and cheese. Drizzle with a little olive oil and season well.
5. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is golden and crisp. Transfer to a warmed serving plate and serve immediately, garnished with a sprig of dill.
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