No-crust salmon pizza

From her popular book, Fays Family Food, Fay Ripleys healthy version of pizza will be a hit with the whole family
No-crust salmon pizza
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 10 minutes
  • Effort: medium


  • 1 tbsp olive oil
  • 3 portobello mushrooms, coarsely sliced
  • 6 salmon, fillets
  • 1 tbsp chives, finely chopped
  • 25 g chopped basil
  • 1 large ball buffalo mozzarella
  • 50 g pitted olives

Mega-quick Italian tomato sauce

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2-3 cloves garlic, crushed
  • 700 g jar of tomato passata
  • 2 tsp balsamic vinegar

To serve

  • green salad
  • garlic bread


1. For the Mega-quick Italian tomato sauce: heat the oil in a heavy-based pan and fry the onion for about 10 minutes until soft, then add the garlic to colour very slightly.

2. Pour in the passata and vinegar and heat through for another 5 minutes or so. (You will need about 350-400g of this sauce for the pizza. Store the remainder in the fridge for using over pasta, fish, sausages and so on.)

3. Preheat the oven to 200C/gas 6. (This temperature is for a fan-forced oven. Increase the heat slightly for a non-fan oven.)

4. Heat the oil in a heavy-based pan and fry the mushrooms until tender.

5. Slice the salmon fillets horizontally and lay out on a pizza stone or large roasting tray lined with baking paper. Overlap the halved fillets to create a circle for your salmon pizza base.

6. Scatter the mushrooms over the salmon base and cover with the tomato sauce. Sprinkle with the chopped herbs.

7. Roughly break up the mozzarella and scatter it over the top of the pizza. Scatter over a few olives, then bake for 20 minutes.

8. Use the paper to slide the pizza onto a big wooden board. Cut into wedges and serve with a green salad and garlic bread.

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