recipes
Gluten-free pizza with salmon, whipped ricotta and zesty dill and pistachio pesto
2022-05-18
Ingredients
For the pistachio pesto
- 40g peeled pistachios (Lamb brand)
- Small bunch mixed basil and dill leaves
- 1 clove garlic
- Salt and pepper
- 1 tsp lemon zest
- 150ml olive oil (Olitalia)
You will also need
- 2 gluten-free pizza bases (Schar)
- 250g ricotta (Galbani)
- 1 bunch rocket leaves
- 1 avocado, peeled and sliced
- 2 skinless salmon fillets, grilled
- 1 tbsp. extra crushed pistachios for serving (Lamb brand)
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Method
Start this recipe by making the pesto. Blitz all the ingredients together and put aside. Clean the processor bowl and place in the ricotta. Season with salt, pepper and blitz to a smooth cream. Remove and place in the fridge to chill. Remove the gluten-free pizza bases from their packaging and warm in a hot oven for a few minutes, or alternatively you can heat them on a BBQ grill. When ready, spread the bases with the whipped ricotta. Top with rocket leaves and flake over the grilled salmon. Spoon over the zesty pistachio pesto, sprinkle over the crushed nuts and serve.
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