For all the pizza lovers! This Smoked Fish and Blue Cheese Pizza is full of rich flavours, featuring smoked fish, creamy blue cheese, and a tangy cream cheese base sauce. Topped with fresh spinach, leek, and mozzarella, this pizza is cooked to perfection on the BBQ, then finished with peppery fresh rocket. It's a unique and it's gourmet!
Ingredients
- 150 g smoked fish
- 1/2 cup cream cheese
- 1 tsp fresh dill, chopped
- 1 tsp lemon juice
- 50 g blue cheese, crumbled
- 1 leek finely sliced
- 1 handful fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1 lemon, zested
- 1 handful fresh rocket
- 1 salt & pepper to taste
- 1 pizza base (I used a GF one I purchased but ideally you can make your own)
Instructions
- Prepare the Cream Cheese Sauce: In a bowl, mix together cream cheese, fresh dill, and lemon juice. Spread this mixture over your pizza base as a sauce.
- Assemble the Pizza: Top the cream cheese base with smoked fish, crumbled blue cheese, sliced leek, chopped spinach, mozzarella cheese, and lemon zest.
- Cook the Pizza: Preheat your BBQ to high heat. Cook the pizza for about 18 minutes, or until the crust is golden and the cheese is melted.
- Finish and Serve:Top the cooked pizza with fresh rocket, salt, and pepper. Serve hot and enjoy!
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
