Pizza bread with cream cheese, salmon and onions

Ingredients

• 21 g yeast (0.5 cube)
• 1 tsp sugar
• 400 g flour
• 4 tbsp olive oil
• 1 tsp salt
• flour (for working)
• garlic oil (for brushing)
• 1 tbsp dried pizza herbs
• 200 g Cream cheese
• 50 g sour cream
• 1 tbsp horseradish (jar)
• Salt
• white pepper
• 4 sprigs dill
• 1 Red Onion
• 200 g smoked salmon (Alpine salmon, lake trout) sliced
• 2 tbsp capers (drained)

Instructions

1. 1.

   For the dough crumble the yeast into a bowl, stir in sugar and about 200 ml lukewarm water until smooth. Add flour, olive oil and salt and knead everything into a supple dough. Cover and let rise in a warm place for about 45 minutes.

2. 2.

   Preheat the oven to 240°C fan with baking trays.

3. 3.

   Shape the dough into 4 balls, roll out small rounds of about 22 cm diameter on lightly floured surface, leave the edge slightly thicker and place on parchment paper (or greased trays). Brush the pizza bases thinly with garlic oil (leave a rim free) and sprinkle with herbs. Bake in the hot oven for 10-15 minutes until golden brown.

4. 4.

   Meanwhile mix cream cheese with sour cream and horseradish, season with salt and pepper. Wash dill, shake dry and tear into pieces. Peel onion and cut into thin rings.

5. 5.

   Let the freshly baked pizza bases cool slightly. Spread the cream cheese mixture on them, place some smoked salmon slices on top and garnish with onion rings, capers and dill.