Salmon and asparagus upside-down pizza

Author: Niki Bezzant - Founding Editor

Photographer: Devin Hart

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Serves: 4

Time to make: 1 hr

Ingredients

More weights & measures

1 quantity pizza dough
1 bunch asparagus or 2 cups sliced green beans
2 cups broccoli florets
200g wood-roasted salmon (we used Regal) or canned salmon, drained
125g fresh mozzarella, torn in pieces
zest of 1 lemon
1 tablespoon lemon-flavoured oil or olive oil
freshly ground black pepper
You’ll also need
28cm x 40cm baking dish
large board or baking dish for serving pizza

Instructions

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1 Preheat oven to 200°C. Prepare pizza dough

2 Roast asparagus and broccoli for 10 minutes, then remove from the oven.

3 Place pizza dough on top of veges. Bake for 15-20 minutes until base is crisp and golden.

4 Remove from oven, invert on a board, peel off baking paper. Quickly add salmon and mozzarella to top of pizza. Drizzle with lemon oil, lemon zest and season with pepper. Serve with a mixed salad.

Serving suggestion

Serve this pizza with a big salad of leaves and crunchy veges.

HFG tip

For full step-by-step instructions (with photos), see our article Upside-down pizza!

Nutrition Info (per serve)

Calories 465 cal

Kilojoules 1950 kJ

Protein 29 g

Total fat 22 g

Saturated fat 7 g

Carbohydrates 35 g

Sugar 3 g

Dietary fibre 5 g

Sodium 710 mg

Calcium 270 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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