200g Regal Marlborough King Salmon Wood Roasted Sweet Chilli, Lime & Mint Portion
2 spring onions, sliced lengthways
1 large red or yellow capsicums
2 red chillis
250g crème fraiche
1/4 cup Sweet chilli sauce
50ml pre-made pizza sauce
1 tsp honey
1 tbsp fresh or dry compressed yeast
300ml tepid water
400g strong plain flour plus extra
1 tbsp olive oil
1/2 tsp salt
1 cup fresh coriander leaves
1/2 cup roasted peanuts
2 cloves garlic, peeled
1/2 cup parsley
1/2 cup olive oil
Dissolve the honey in the warm water. Add the yeast and stir to mix. Leave to bubble for 5 minutes.
Sieve the flour and salt into a large mixing bowl. Make a well in the centre and pour in the yeast mixture, olive oil and the remaining tepid water. Work the flour into the liquid moving from the centre of the well outwards to form a sticky, elastic dough. Turn the dough out onto a floured working surface, knead well, adding more flour if necessary, approximately 10 minutes until it becomes smooth and elastic.
Leave the dough to rise, covering the bowl with a cloth, for approximately 1-2 hours in a warm spot. The dough is ready when it has doubled in size. Shape the dough into a large greased round or rectangular pizzas base.
Preheat the oven to 200°C. Brush the top with olive oil. Spread the pizza sauce over the pizza base and then arrange the spring onions, Regal Sweet Chilli Lime and Mint Wood Roasted Salmon, red chillis, capsicums. Sprinkle over spoonfuls of coriander pesto.
Cook pizza in oven for 25-30 minutes, until base is golden brown. Serve with dollops of crème fraiche mixed with the sweet chilli sauce. Serve hot immediately.
To make coriander pesto, place peanuts in food processor and blend. Add coriander leaves, garlic, parmesan. Season to taste with salt and freshly ground black pepper.If time is an issue, then store bought pizza bases can work just as well.