Tikka Salmon Pizza with Yoghurt
SERVES 4 PREP 10 minutes COOK 15 minutes NUTRITION 1962kJ; 26g fat (14g sat); 15g protein; 31g carbohydrate; 7g fibre a serve COST $3.40 a serve
1 tablespoon vegetable
or olive oil
2 onions, peeled, cut into thin
2 tablespoons tikka curry
2 tablespoons water
2 pizza bases
415g can pink salmon, drained, flaked, bones and skin removed
50g mixed salad leaves 1 Lebanese cucumber, cut into
½ cup Greek-style natural
2 teaspoons mint leaves
1 Preheat oven with oven tray to 220ºC/200ºC fan-forced. Heat oil in a frying pan over moderate heat. Cook and stir onion for 3 minutes or until soft. Add the tikka paste; cook and stir for 30 seconds or until fragrant. Add the water; bring to the boil. Remove from heat.
2 Arrange onion mixture over pizza bases; top with salmon. Transfer to preheated tray; bake for 8 minutes or until the bases are crisp.
3 Toss the salad leaves and cucumber in a bowl. Serve pizzas topped with yoghurt and mint. Serve with cucumber salad.