Salmon Pizza
Classic pizza feels too plain? Try the Salmon Pizza by Spoonsparrow. A generous portion of healthy omega‑3 fatty acids tops it off.
Ingredients
- 10 g fresh yeast
- 370 g wheat flour type 1050
- Salt
- 3 Garlic cloves
- 150 g Sour cream
- 2 Tbsp grated Parmesan
- Pepper
- nutmeg
- 2 red onions
- 1 handful watercress (20 g)
- 200 g smoked salmon
- coarse Sea salt
Instructions
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1.
Dissolve yeast in 175 ml lukewarm water, mix with 350 g flour and 1 tsp salt into a smooth dough until it releases from the bowl. Cover and let rise in a warm place for about 45 minutes.
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2.
Line two baking trays with parchment paper.
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3.
Knead the dough on a floured surface, divide into four pieces and roll each into a large flatbread. Place two on each tray.
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4.
Peel garlic, finely chop and stir into sour cream. Add parmesan and season with salt, pepper, and nutmeg. Peel onions, halve them and slice into thin strips. Brush pizzas lightly with sour cream and top with onion slices. Bake in preheated oven at 220 °C (fan 200 °C; gas: level 3–4) for 10–15 minutes until golden brown and crisp.
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5.
Meanwhile rinse watercress and shake dry. Tear salmon into pieces.
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6.
Top pizzas with salmon and watercress, sprinkle lightly with coarse salt, grind pepper over them, and serve immediately.
