Mishapen mini pizzas with seafood greens

Mishapen mini pizzas with seafood greens

Pizza is, by far, my favourite food. A few weeks ago, a group of us were eating lunch in the park and one person pulled out a slice of leftover pizza. This is the gist of the conversation that followed:

Me: “Oh I love pizza!”
Person with pizza: “Me too, but I can never eat more than one slice at a time, I always have to save the leftovers.”
Every other person in turn: “Yeah me neither.”
Me (in my head!): “I could eat a whole pizza, and do – on an embarrassingly regular basis.”

I would say this was some kind of a wake-up call, but I’m pretty sure I just went home and ate a whole pizza that night! However, I’m trying to look after myself and be at least a little bit healthier so if I’m going to eat a whole pizza it might as well be homemade, on a wholemeal base, with less pepperoni and plenty of greens.

That said, allow me to introduce…

Mishapen mini pizzas with seafood greens! So-called because I’m terrible at shaping pizza dough, and the pizza dough I have shaped is topped with veggies and fish. Enjoy!

Wholemeal pizza bases (makes two small bases)


  • 7g sachet dry yeast
  • 1 tsp sugar
  • 1 cup wholemeal bread flour
  • 1 1/4 cups plain flour
  • 1 tsp salt
  • 1 tbsp olive oil


Place the yeast and sugar into a cup of warm water and mix until the yeast is dissolved. Leave this to stand for about 10 minutes or until the mixture is frothy.

Mix the flour, salt, oil and yeast/water mixture together in a large bowel until you have a soft dough. Knead this for around 10 minutes on a lightly floured surface. It’s ready when the dough feels smooth and elastic.

Lightly oil a large bowel and place the dough inside. Cover the bowel with cling film and leave in a warm place for an hour or so until the dough has doubled in size.

Turn out the dough onto a lightly floured surface and knead again for about 30 seconds. Divide into two equal sized pieces then press or roll out into circles to form your pizza bases. The thinner the dough, the crispier your base will be.

Place your bases onto two greased oven trays and top as below before cooking.

Toppings for pizza no.1


  • 1 boneless, skinless salmon fillet, cut roughly into chunks
  • 4 broccoli stalks, cooked, drained and cooled for 10mins
  • 1 tbsp homemade pesto (I used the green goddess pesto recipe from Tastespotting’s green goddess grilled cheese sandwich)
  • Grated Italian hard cheese for scattering
  • 2 chestnut mushrooms, sliced
  • Olive oil for brushing


Spread the pesto evenly over the pizza base and top with the salmon, broccoli and mushrooms. Brush lightly with olive oil and grate over a sprinkling of Italian hard cheese. Cook in the oven at 180C for 20-25mins or until the salmon is cooked through.

Toppings for pizza no. 2


  • 4-5 anchovy fillets
  • 2 chestnut mushrooms, sliced
  • Grated Italian hard cheese for scattering
  • 1/2 mozzarella ball, sliced
  • 4-5 sundried tomatoes
  • Handful of spinach


Top the pizza base with the mozzarella, followed by the anchovy fillets, mushrooms and sundried tomatoes. Brush lightly with olive oil if needed (I had enough oil from the sundried tomatoes and anchovy fillets). Grate over a sprinkling of Italian hard cheese and cook in the oven at 180C for 20-25mins. Scatter over spinach leaves before serving.

Posted in: Dinner, Rinroad recipes