Sumac Salmon Belly with Red Pepper & Chilli Pizza

Ingredients

260g pizza dough
100ml Barker’s Professional Red Pepper & Chilli Savoury Jelly
50g fennel, finely shaved
140g mozzarella
120g sumac salmon belly salad
40g rocket

Method

Roll out the pizza dough and line a 24cm pizza pan. Rub Barker’s Professional Red Pepper & Chilli Savoury Jelly evenly on the base.

Place the shaved fennel evenly on the jelly and base. Cover with
the mozzarella.

Cook in a hot oven at 230/240°C for 8-10 minutes or until the base is
cooked, crispy and golden.

Cut the pizza into required slices, place on a plate and garnish the top
with warmed Salmon Belly Salad and rocket.

Sumac Salmon Belly Salad

800g salmon belly
30g sumac
3g toasted fennel, smashed
2g sea salt flakes
10ml olive oil
½ lemon

Clean the salmon belly of any extra fat, bones and skin.

Rub the oil, fennel and sea salt flakes on the salmon belly.

Bake in the oven at 150°C until cooked, approximately 8-10 minutes.

While the belly is cooling break it up into large pieces and add the sumac and the juice from half a lemon.

Sumac Salmon Belly w Red Pepper & Chilli Pizza

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