Pizza Bianca with smoked salmon and spring onions

This sort of pizza makes use of a creamy white base instead of tomato sauce. Piled excessive with fresh summer seasonal flavors of spring onions, rocket, and smoked salmon

Pizza bianca with smoked salmon and spring onions
Pizza Bianca with smoked salmon and spring onions


  • ciabatta bread mix 150g
  • crème fraîche 125g
  • creamed horseradish sauce 2 tsp
  • shallot 1, finely chopped
  • parmesan 1 tbsp, grated
  • spring onions a bunch, trimmed
  • olive oil 2 tbsp
  • plain flour for dusting
  • smoked salmon 100g
  • rocket a handful
  • lemon ½, juiced


  • STEP 1 Heat the oven to 200C/fan 180C/ gas 6. Make the bread mix following the pack instructions. Mix the crème fraîche, horseradish, shallot, parmesan, and black pepper.
  • STEP 2 Toss the spring onions with 1 tbsp olive oil and some seasoning, then line up in a small roasting tin. Roast for 5 minutes, then remove and increase the oven temp to 240C/fan 220C/gas 9.
  • STEP 3 Roll the dough with a little more flour (or bread mix) to one or two thin, round pizzas. Sit on a baking sheet or pizza stone. Spread on the crème fraîche mixture. Arrange the salmon on top, along with the semi-roasted whole spring onions. Season with black pepper, then bake for 10-15 minutes until really crisp. Mix the rocket with a drizzle more oil and the lemon juice, and scatter over the pizza before eating – with more shavings of parmesan if you like.
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