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
- 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.