Ingredients
2 Pita Bread
3 small or 2 medium red or purple potatoes (I used Purple Sapphire)
2 cloves garlic
2 tsp capers
1 tsp thyme
150g hot smoked salmon
Oil spray
Handful of mixed lettuce for serving (optional)
Your favourite pizza cheese or whatever you have on hand
Truffle aioli (either store-bought or homemade – check out Two Tubers recipe)
Preparation
If required, wash the potatoes and slice them into 2 mm slices using a mandolin. You can also hand cut as thinly as possible or use a vegetable peeler. Slice the garlic finely.
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Heat oven to 180 degrees.
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If using a pizza stone or cast-iron pan, pre-heat in the oven. I cook the pizzas one at a time. Place pita bread on the pre-heated pizza stone, cast-iron pan or straight onto a cold sheet pan. Place in the oven for 5 minutes to toast the underside. Bring out of the oven and flip onto a board.
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Lay half the potato slices overlapping on the pita bread. Top potato with half the sliced garlic and scatter 1 tsp capers over. Sprinkle with thyme and top with pizza cheese. Place back into the oven until lightly browned. Remove the skin from the hot smoked salmon and tear it into small pieces. Place half of these over the pizza and return to the oven for 5 minutes to warm through.
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Remove pizza from the oven, top with a handful of lettuce if using and dollop with truffle aioli.
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Cut into slices and serve.
Notes
You can also cook the pizza on a barbeque.
You can substitute any aioli, although the truffle works extremely well with the potato and salmon. The Two Tubers truffle aioli also has lemon and sour cream, which takes this pizza to the next level.