Smoked Salmon and Fennel Pizza

Ingredients

2 x large soft white wraps
1 lemon
1 fennel, finely shaved, fronds reserved
250 g spreadable cream cheese
150 g Tasmanian cold smoked salmon, torn

Method

Preheat the oven to 220 C. Grease 2 baking trays. Place wraps on trays and bake for 7-8 minutes until golden and crisp. (Alternatively, roll out 1 dough ball on a sheet of baking paper to a 25 cm disc. Transfer to a baking tray. Repeat with the remaining dough ball. Bake for 15 minutes or until puffed and golden). Set aside to cool slightly.

Meanwhile, zest the lemon. Cut the lemon in half and juice 1 lemon half. Cut the remaining lemon half into wedges. Combine the fennel and lemon juice in a medium bowl. Season.

Spread the cream cheese evenly over the wraps or pizza bases. Top with the fennel mixture and smoked salmon. Sprinkle with lemon zest. Season. Top with reserved fennel fronds and serve with lemon wedges.

Credits: Coles

Photo Credits: Coles