Life’s a Feast: Home-made salmon pizza


PREP TIME: 1hr 15 mins

COOK TIME: 12 mins

MAKES: 4 pizzas

Everyone’s eaten pizza at some time in their lives. It is fun to make, hugely ‘customisable’, and delicious!

First recorded back in 997 AD in Gaeta, Italy, it was modernised in Naples in the 18th century, where they began adding tomatoes and other yummy toppings to their flat bread. There are such a huge variety of toppings to put on pizza and I have listed some alternatives below.

My recipe this week results in pizza with light and crispy bases, which I have topped with salmon, cream cheese and capers – a match made in heaven. Note, you can keep any remaining pizza base wrapped in the fridge for a few days to use for another meal. Enjoy!


Pizza base

350g plain flour

2 tablespoons olive oil

2 teaspoons instant yeast

3 teaspoons sugar

240ml warm water

Cream cheese base

100g ricotta

250g cream cheese (take out before cooking, so at room temp)

2 spring onions, finely sliced

1 good handful of rocket, roughly chopped

Pizza topping

300g smoked salmon (use more if like lots of salmon)

4 tablespoons whole capers (with a few extra for garnish at end)

1 shallot

1/4 cup white wine vinegar

1/2 teaspoon honey

4 tablespoons fresh dill


1.Place the water, yeast and sugar in a bowl and set aside until it has become frothy, usually around 5 mins.

2.In another bowl add the flour, oil, salt. Pour in the frothy yeast mixture and knead with your hands into a smooth dough, usually takes about 5-7 mins.

3.Cover in an oiled bowl and let it double in size. This usually takes about an hour.

4.Meanwhile, halve the shallot long-ways, peel, then thinly slice. Mix the vinegar and honey in a small bowl and tip in your shallots and let them pickle while you prepare the rest of the meal.

5.Thoroughly combine the cream cheese, ricotta, rocket and finely-chopped spring onion in a bowl.

6.Flour your surface and knock back the dough (knead) to remove the air.

7.Cut up the dough into 4 even pieces and roll each piece out until you have desired thickness and shape.

8.Evenly spread the cream cheese mix over the four pizzas, then evenly spread the salmon and capers over.

9.Drain the onions on a paper towel and evenly spread also.

10.Cook on a high heat, around 220degC, for approximately 12 mins or until your pizza is golden and crispy.

11.Sprinkle over more fresh capers and fresh dill roughly chopped. Serve immediately.

12.You can also made a garlic flatbread by melting the 50g of butter with the 2 cloves of finely-chopped garlic, then brush on the uncooked flatbread. Cook for same time as above. Sprinkle some chopped parsley and sea salt once out of the oven.


Whitestone Windsor Blue cheese, caramelised onion, Parma ham and thyme

Mozzarella, anchovies, capers and tomatoes

Genoese pesto, artichoke hearts, mushrooms, feta and spinach

Tandoori chicken and raita dressing

Sundried tomato, ricotta, prosciutto and fresh basil

Garlic, fish, prawns, scallops, fresh parsley and olive oil

Roasted butternut, Whitestone Windsor Blue cheese, walnuts and rocket

Seared lamb, haloumi and olive

Silverbeet, pinenut, broccolini and mozzarella