Salmon and corn pizzettes

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Salmon and corn pizzettes

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  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Featured in
Lunch recipes, Salmon recipes

Ingredients

  • 2 1/2 cups (375g) plain flour
  • 7g sachet dried yeast
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons semolina
  • 3/4 cup (180ml) tomato passata (sieved tomato puree)
  • 1 bunch asparagus, thinly sliced diagonally
  • 2 corn cobs, kernels sliced from cobs
  • 210g can red salmon, drained and flaked
  • 100g mozzarella, grated

Method

  • Step 1
    Combine: flour, east and a pinch of salt in a large bowl. Make a well in the centre. Pour in oil and 1 cup (250ml) lukewarm water, and stir to form a dough. Transfer dough to a floured surface and knead for 5 minutes or until smooth and elastic. Place dough in a clean oiled bowl, cover with plastic wrap and set aside in a warm place for 30 minutes to rise.
  • Step 2
    Preheat oven to 220°C. Knock down dough with you fist, then cut into 8 pieces. Usuing your hands, shape dough pieces into aprrox. 8 x 13cm ovals. Place on 2 greased oven trays, then sprinkle lightly with semolina.
  • Step 3
    Spread a little tomato passata over each oval, leaving a 2cm border. Top with asparagus, corn, salmon, and mozzarella then bake for 20 minutes or until crisp and golden. Serve.

  • Low sugar

Nutrition

  • 2918 kj

    Energy

  • 25g

    Fat Total

  • 7g

    Saturated Fat

  • 9g

    Fibre

  • 30g

    Protein

  • 47mg

    Cholesterol

  • 374.34mg

    Sodium

  • 5g

    Carbs (sugar)

  • 83g

    Carbs (total)

All nutrition values are per serve
  • Author: Michelle Noerianto
  • Image credit: Andrew Lehmann
  • Publication: Notebook:

Source: taste.com.au

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