• 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


    • 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



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


    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.


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

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com