Cook time:25 minutes
200gm smoked salmon
40 spinach leaves, washed and de-stalked
1 medium Spanish onion, sliced thinly
200gm grated mozzarella cheese
1 cup tomato pasta base sauce
8 sheets of Mountain Bread™
¼ cup water
4 tablespoons sour cream (optional)
Pre heat oven to 200C.
Brush Mountain Bread™ with a little water and place one sheet on top of another until you have 2 lots of 4 sheets. Spray flat oven tray and place pizza bases on.
Spread over tomato pasta sauce and sprinkle mozzarella cheese (be sure to reach right to the edges). Separate onion slices and sprinkle over pizzas. Divide half the smoked salmon and half the spinach leaves. Set aside half for later. Place the rest evenly between the two pizzas and bake in the oven for 15-20 minutes.
Remove from the oven and place on serving plates. Put the rest of the salmon and spinach on pizza just before serving. You may also wish to dollop sour cream on top.