Pizzetta bianco with smoked sockeye salmon, herb crème fraiche and salmon roe

  1. Preheat the oven to 200C / 180C fan / gas mark 6.
  2. Mix together the crème fraîche, horseradish, lemon juice and zest, dill and chives. Season with salt and pepper and leave to one side. In a small bowl, toss the red onion with 1 tbsp of olive oil and lightly season with salt and pepper. Set aside.
  3. Make the bread mix following the instructions on the back of the packet.
  4. Divide the pizza dough into 6 equal pieces. On a floured surface, roll out each piece into a 5-inch/13cm round. Brush each round with olive oil and season lightly with salt and pepper. Top each round with the onion slices, dividing them evenly between the 6 rounds.
  5. Carefully slide the pizzette onto a baking sheet or pizza stone and leave to rise in a warm place for 10 minutes.
  6. Place the pizzette in the preheated oven and bake until the crusts are lightly browned, which will take around 6-8 minutes.
  7. Remove the pizzette from the oven and transfer them to a board or serving platter. Allow to cool for a few minutes, then dollop some of the herb crème fraiche onto each one, followed by some rocket. Scatter the smoked salmon and salmon roe on top, dividing them evenly between the pizzette. Garnish each with a sprig of dill and serve immediately.

What you’ll need:

  • 200g LEAP smoked sockeye salmon, torn into small pieces
  • 200g crème fraiche
  • 2 tbsp hot horseradish sauce
  • 1 tbsp lemon juice
  • Grated zest of 1 lemon
  • 2 tbsp chopped fresh dill, plus small sprigs for garnish
  • 2 tbsp chopped fresh chives
  • 1 large red onion, thinly sliced
  • 1 tbsp olive oil, plus more for brushing
  • Sea salt flakes
  • Freshly ground black pepper
  • 250g ciabatta bread mix
  • Plain flour, for dusting
  • A handful of rocket
  • 1 x 100g jar salmon roe