This recipe first appeared in Woman’s Day.
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Ingredients
Topping
Method
1.Place flour in a bowl. Make a well in the centre. In a jug, whisk milk, egg, mint, zest and paprika together.
2.Gradually beat milk mixture into flour until combined. Lightly fold peas and ricotta through.
3.Heat an 18-20cm omelette pan on medium. Spray with olive oil. Spread ¼ mixture over pan. Cook for 2-3 minutes, then turn and cook for 1-2 minutes more. Keep warm. Repeat three times.
4.For the topping: Half-fill a small frying pan with water. Add salmon, onion and a squeeze of lemon. Simmer for 2 minutes. Remove from heat, then set aside, covered, for 10 minutes. Break into large flakes. In a bowl, combine all remaining ingredients.
5.Top pizzas with topping and salmon. Serve with rocket and lemon wedges.
