Salad pizza

Jill Dupleix
Pizza Photo: Edwina Pickles

A fresh, light, summer salad that comes on a pizza? Come on down. Pick up a pack of pizza bases - or whip up your own - and top them with ricotta, smoked salmon and peppery rocket leaves. Scatter with edible flowers or herbs, and home-deliver.


4 medium pizza bases

200g fresh ricotta or cream cheese

cracked black pepper

300g sliced smoked salmon

100g rocket leaves

2 tbsp extra virgin olive oil

1 tbsp lemon juice

2 tbsp edible flowers or assorted herbs

Chilli and garlic oil

1 red chilli, finely sliced

1 green chilli, finely sliced

2 garlic cloves, finely sliced

100ml extra virgin olive oil


1. Combine the ingredients for the chilli and garlic oil and set aside.

2. Heat each pizza base in a hot, dry pan or on the barbecue until lightly tanned. Set aside to cool for five minutes, or it will be too hot for the topping. Spread the ricotta or cream cheese on each base, scatter with black pepper and arrange smoked salmon on top. Toss the rocket leaves in olive oil, lemon juice, sea salt and pepper and strew on top. Scatter with edible flowers and serve with the chilli and garlic oil for spooning over the top.