Salmon Pizza with Goat Cheese

Ingredients

• 500 g flour (Vienna Griessler)
• 40 g yeast
• 2 tsp salt
• 1 tsp sugar
• Olive oil (extra virgin)
• Basil pesto (from the jar)
• 2 red onions
• 200 g goat cheese (Camembert)
• 2 tbsp capers
• 4 tomatoes
• Salt
• freshly ground pepper
• 250 g smoked salmon

Instructions

1. 1.

   Mix flour with salt, form a mound and create a well. Break in yeast and sprinkle sugar. Add about 80 ml lukewarm water and let sit for 20 minutes. Then knead with 2 tbsp oil and about 100 ml lukewarm water into a smooth dough; add more warm water if needed. Cover the dough and leave it to rise in a warm, draft‑free spot for 1 hour.

2. 2.

   Preheat the oven to 250 °C fan. Divide the dough into two pieces and roll each into rectangular flatbreads on a floured surface. Place them on baking trays.

3. 3.

   Peel the onions and cut into thin slivers. Wash the tomatoes and slice crosswise into thin rounds. Rinse capers under cold water and drain. Slice the cheese thinly. Spread pesto on each flatbread, then top with smoked salmon, tomato slices, onion slivers, and goat cheese. Sprinkle with capers, season with salt and pepper, and drizzle 1 tbsp olive oil over each. Bake in the hot fan oven for 25 minutes until golden brown.