Salmon and Cream Cheese Pizzas with Avocado and Peanut Slaw

Steps

1. Preheat oven to 220°C. Preheat two oven trays (or pizza stones if you have them). In a small bowl, mix together tomato paste, sweet chilli sauce and olive oil. Cut one pizza base in half, lay two sheets of baking paper on a bench or flat surface and place one and a half pizza bases on top.
2. Divide tomato mixture between bases and spread evenly to cover. Flake salmon into pieces and scatter evenly over pizzas, along with red onion. Dollop with small balls of cream cheese, sprinkle with lemon zest and season.
3. Lift paper up with pizzas on top and place one and a half pizzas on each preheated tray. Carefully slide baking paper away (use a fish slice to help with this). Cook pizzas for 12-14 minutes, until bases are crisp and golden around the edges. Swap trays halfway to ensure even cooking.
4. While pizzas cook, mix mayonnaise and balsamic vinegar in a large bowl. Finely shred cabbage until you have about 5 cups worth; thinly slice spring onion; cut cucumber in half lengthways and slice thinly on an angle. Add to bowl with dressing, along with peanuts and toss to combine. Season to taste.
5. Scoop out avocado flesh and place in a shallow bowl, along with lemon juice. Smash with a fork and season to taste.
6. To serve, cut each salmon and cream cheese pizza into 6-8 wedges and dollop with avocado smash. Divide between plates and serve with a handful of peanut slaw and lemon wedges for squeezing on the side.