Pizza with smoked salmon, caviar and crème fraîche

Pizza with smoked salmon, caviar and crème fraîche

This is a gorgeous and decadent supper to impress – slightly pricey, but worth it, and so quick and easy!

TO DRINK: Woolies imported Chianti, because this dish needs something light and fruity to complement the creamy texture of the crème fraîche

Pizza with smoked salmon, caviar and crème fraîche

Serves: 2
Cooking Time: 20 mins

Ingredients

  • 2 ready-to-bake pizza bases (buy those already lightly brushed with tomato sauce)
  • 250g crème fraîche
  • 2 x 160g smoked salmon slices
  • 1 x 80g black lumpfish caviar
  • fresh onion sprouts, to garnish

Instructions

1

Preheat the oven to 180°C and bake the pizza bases for about 7 minutes.

2

Remove the bases from the oven and spread 150g crème fraîche over them. Top with the salmon and return to the oven for a further 5 minutes.

3

Remove from the oven, top with a dollop of the remaining crème fraîche and caviar and garnish with the onion sprouts. Serve immediately.

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