Salmon pizza

Oily fish such as salmon is high in long-chain omega-3 fatty acids which are important for heart health.

SERVES 2 PREP 30 MINS, PLUS PROVING COOK 12 MINS

FOR THE PIZZA

250g flour

1 level tsp salt

120ml tepid water

1tbsp olive oil, plus extra 1tbsp plus 1tsp (15g) dry yeast 170g tin of salmon, drained 1 mozzarella ball, sliced 50g shaved Parmesan ½ bunch of basil, leaves only

FOR THE PESTO 1 bunch of basil, leaves only 2 garlic cloves, peeled 50g Parmesan

30g pine nuts

100 ml olive oil

To make the dough: Sift the flour and salt on the kitchen counter. Form a well. Pour water and oil into a bowl. Add yeast and stir until dissolved. Pour the yeast

mixture into the well of the flour.

2 Combine flour and yeast. Knead for 10 mins until smooth and elastic. Shape into a ball and leave in a bowl to rise for 3 hours at room temperature.

3 Preheat the oven to 220C.

4 Place dough on a floured surface. Knock air out with your hands, then roll it out about 5mm thick. Coat a baking sheet with oil and place the dough on it.

5 To make the pesto: Put basil, garlic, Parmesan and pine nuts in a food processor. Grind before adding the oil in a trickle until it reaches the desired consistency.

6 Spread pesto on the pizza base. Top with the salmon, mozzarella, and Parmesan. Bake the pizza for 10-12 mins. Garnish with basil and extra virgin olive oil. Serve.

Per pizza: 466cals, 93g fat (27g saturated), 102g carbohydrates