Salmon and Asparagus Pizza

A community recipe by Fuss Free Cooking

Not tested or verified by Nigella.com

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Introduction

Striving to stray away from the generic pizzas, Iâ€™m hoping to make something a little more gourmet-esque. I have also â€œsized zeroâ€� the pizza base by using Lebanese breads to leave extra room for dessert.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 2

Metric U.S.

2 Lebanese breads
2 tablespoons cream cheese
100 grams smoked salmon (about 50g per pizza)
1 bunch fresh green asparagus (shortened, slit into half and blanched)
500 millilitres Parmesan cheese
freshly ground pepper
spring onions (a few, chopped - or dill)

2 Lebanese breads
2 tablespoons cream cheese
3½ ounces smoked salmon (about 50g per pizza)
1 bunch fresh green asparagus (shortened, slit into half and blanched)
18 fluid ounces Parmesan cheese
freshly ground pepper
scallions (a few, chopped - or dill)

Method

Salmon and Asparagus Pizza is a community recipe submitted by Fuss Free Cooking and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 200 degree celsius.

Spread cream cheese on the Lebanese bread.

Arrange asparagus and torn smoked salmon on the bread.

Sprinkle parmesan cheese, ground pepper and olive oil (optional) over the pizza.

Cook in the oven until the cheese is melted which does not take long.

Garnish the pizza with some chopped spring onion/dill.

Preheat oven to 200 degree celsius.

Spread cream cheese on the Lebanese bread.

Arrange asparagus and torn smoked salmon on the bread.

Sprinkle parmesan cheese, ground pepper and olive oil (optional) over the pizza.

Cook in the oven until the cheese is melted which does not take long.

Garnish the pizza with some chopped scallion/dill.