Chapatti Smoked Salmon and Goats Cheese Pizza

Shop bought chapatti makes the most amazing pizza base, light, crisp and perfect for a mid-week dinner for 1 or more. This recipe is for one, simply adjust the quantities for more. I have used lemon thyme but you can use normal thyme, oregano, marjamon or herb of your choice.

1 Portion
Prep: 5 minutes
Cook: 8-10 minutes



  • 1 chapatti (shop bought)
  • 1 garlic clove, crushed
  • 1 tsp chopped lemon thyme leaves
  • generous handful of rocket (around 30g)
  • zest of 1/4 lemon
  • 75g smoked salmon slices, cut into 5-6cm pieces
  • 30g soft goats cheese
  • 2 tsp olive oil
  • freshly ground black pepper

To Serve

  • lemon wedge
  • tobasco sauce (optional)


  1. Preheat an oven to 220C.
  2. Place the chapatti on an oven tray, spread the garlic over the chapatti, then scatter over the the thyme, drizzle over around a tsp olive oil. Evenly distribute the rocket on the chapatti and top with the smoked salmon so the pizza is well covered. Evenly crumble over the goats cheese and sprinkle over the lemon zest. Drizzle over the remaining oil and place the pizza on the top shelf of the oven. Cook for 8-10 minutes so that the base is crisp and the goats cheese has began to golden. Season with a little freshly ground pepper.
  3. Serve accompanied with lemon wedge and tabosco (optional).