Salmon and asparagus upside-down pizza

Author: Niki Bezzant - Founding Editor

Photographer: Devin Hart

First published: Feb 2016

Serves: 4

Time to make: 1 hr

Total cost: $22.00 / $5.50 per serve

(at time of publication)

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

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 465cal

Kilojoules 1950kJ

Protein 29g

Total fat 22g

–Saturated fat 7g

Carbohydrates 35g

–Sugars 3g

Dietary fibre 5g

Sodium 710mg

Calcium 270mg

Iron 2mg

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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