Brush the pizza base with garlic oil.
[What is garlic oil? Well, you bake a whole head of garlic, unpeeled, in olive oil for 130-140C for about 30mins, and then put the garlic and the oil in a bottle in the fridge, and you have amazing garlic and oil for weeks.]
Next add halved, small bocconcini cheese to the pizza. Then halved, baked cherry tomatoes (I had red and yellow ones on this occasion, baked with salt, olive oil and basil – 150-160C for 30-45 mins, covered).
Next add slivers of pan fried baby fennel and crumbled feta cheese.
Cook the pizza, and afterwards add smoked salmon, more crumbled feta, parsley.
I added another drizzle sauce that I made up
- 1/2 capsicum, sliced and sautéed
- a handful of sautéed, sliced leek (in this case, our first from our garden)
- a handful of halved cherry tomatoes
- 1/2 cup of vermouth
Simmer sauce and reduce. Whizz the capsicum and leek-tomato mixture in a food processor along with 1 tbsp lemon juice and a couple of cloves of roasted garlic.
Top pizza with parsley leaves.