I think the key for making pizza's is not to pile the filling too high. Keep it simple in other words.
When I was young we use to eat a typical New Zealand spaghetti pizza. The thought of it horrifies me. We would open a tin of tomato spaghetti, tip it on the base (if we bought the cheap brand it would have more, runny sauce than spaghetti) and then top with grated cheese and bake. Thank goodness me have all moved on.
Bases - Go to my ''Gluten Free Pizza Base'' recipe, click on recipes and type in pizza base in the search box.
Smoked Salmon and Caper Pizza Recipe
Tomato paste or I used my recipe from the ''Fish Soft Tacos '' - smooth salsa.
Capers
Natural cold smoked salmon
Red onions
Mozzarella cheese grated
Method
1 - Spread paste over the base
2 - Lay salmon over, then capers, red onion and cheese.
3 - Bake at 220 c until the base is cooked the cheese is bubbling.
