Salmon and asparagus upside-down pizza
1 quantity pizza dough
1 bunch asparagus or 2 cups sliced green beans
2 cups broccoli florets
200g wood-roasted salmon (we used Regal) or canned salmon, drained
125g fresh mozzarella, torn in pieces
zest of 1 lemon
1 tablespoon lemon-flavoured oil or olive oil
freshly ground black pepper
You’ll also need
28cm x 40cm baking dish
large board or baking dish for serving pizza
Total fat 22g
Saturated fat 7g
Dietary fibre 5g
2 Roast asparagus and broccoli for 10 minutes, then remove from the oven.
3 Place pizza dough on top of veges. Bake for 15-20 minutes until base is crisp and golden.
4 Remove from oven, invert on a board, peel off baking paper. Quickly add salmon and mozzarella to top of pizza. Drizzle with lemon oil, lemon zest and season with pepper. Serve with a mixed salad.
Serve this pizza with a big salad of leaves and crunchy veges.
For full step-by-step instructions (with photos), see our article Upside-down pizza!
All rights reserved
Reproduction without permission prohibited
Hanu de Jong
Read more about this chef..