Smoked salmon, Dill & Brie Pizza
Ingredients:
- 1 bunch rocket, trimmed
- 1/3 cup grated South Cape Parmigiano Reggiano
- 1/4 cup toasted flaked almonds
- 1/2 cup olive oil
- Salt and pepper
- Purchased frozen pizza base (22cm)
- 100g smoked salmon, roughly chopped
- 110g South Cape Brie, thinly sliced
- 2 Tbsp dill sprigs
Method:
Put rocket, South Cape Parmigiano Reggiano and almond in a food processor. Process until finely chopped. With motor running, slowly add oil to rocket mixture until a thick paste forms. Transfer to a bowl. Season with salt and pepper. Preheat oven to 200°C. Grease an oven tray with oil. Spread ¼ cup of rocket pesto on pizza base. Store remaining pesto in a screw-top jar in the fridge for up to 1 week. Top with salmon and South Cape Brie. Bake for 15-20 minutes or until crisp and cheese is soft. Sprinkle with dill sprigs and freshly ground black pepper. Serve.
Serves 4.
*Above recipe brought to you by Better Homes & Gardens.
