Photography: Richard Mortimer

By Suzanne Gibbs

Serving size: Serves 2
Cuisine type: Italian
Cooking time: Less than 30 minutes
Special options: Nut free
Course: Finger food, Lunch, Main
Favourite flavours: Seafood

Lemon Pizza with Salmon

INGREDIENTS

1 quantity pizza dough (see here)
2 teaspoons chopped dill
1 lemon, peeled of rind and white pith, thinly sliced
1 tablespoon olive oil
½ cup (120g) creme fraiche (or light sour cream)
185g thinly sliced smoked salmon

METHOD

1. Preheat oven to 220°C. Preheat two pizza stones or grease two pizza pans or baking trays. Halve dough and roll out each piece to a 30cm round. Place on trays or pans.

2. Sprinkle dill over pizzas. Arrange lemon slices over pizza bases. Drizzle with olive oil.

3. Bake for 12-15 minutes, until pizza is browned and base is crisp.

4. Remove from oven and cut into wedges. Spoon a little creme fraiche on each wedge, season with freshly ground pepper and top with curls of smoked salmon. Serve immediately.