Salmon and Ricotta Pizza
Pizza with smoked salmon and ricotta: high in protein from fish, eggs, and Italian fresh cheese. It can also be made without tomato sauce on the dough.
Ingredients
- 2 Eggs
- 3 red onions
- 1 lemon
- 250 g ricotta
- 4 tbsp olive oil
- Salt
- Pepper
- 80 g Arugula (1 bunch)
- 1 pizza base (for one baking sheet)
- flour (for handling)
- 200 g smoked salmon (sliced)
Instructions
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1.
Hard boil the eggs for 9 minutes, cool in ice water, peel and finely chop. Cover with plastic wrap and set aside.
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2.
Meanwhile, peel the onions and slice into thin rings or dice them.
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3.
Squeeze 2 tbsp of lemon juice from the lemon and mix it with ricotta, 2 tbsp olive oil, salt, and pepper.
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4.
Wash the arugula, dry by spinning, and finely chop.
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5.
Roll out the pizza dough on a floured work surface to the size of a baking sheet.
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6.
Lightly dust a baking sheet with flour, place the pizza dough on it, and brush with the remaining olive oil.
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7.
Distribute the onion slices over the pizza. Bake in a preheated oven at 240 °C (220 °C fan‑oven, gas: level 4) on the lowest rack for 12 minutes. Spread ricotta over the pizza and bake for another 2–3 minutes. Remove the pizza from the oven.
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8.
Top with smoked salmon, arugula, and chopped eggs. Season with coarse pepper and cut into four portions.
