Smoked Salmon Pizza

Name: Smoked Salmon Pizza
Yield: Makes 2 large pizzas, to serve 2–4
Cuisine: British
Ingredients: 900 g Italian 00 plain flour; 25 g fresh yeast; 550 ml water; 10 g fresh dill sprigs, or a herb of your choice, to garnish; 15 g salt; 500 g San Marzano tomatoes, finely diced; 20 g fresh oregano leaves; salt and pepper; salt and pepper; extra virgin olive oil; 4 tbsp soured cream; 150 g smoked salmon

Preparation info

Makes 2 large pizzas, to serve
2–4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Once you get the hang of these thin crisp-based pizzas, you can experiment with all sorts of toppings. They are intentionally thin so that the focus is on the flavours and textures on top, not on a thick, doughy base.

Ingredients

Pizza dough

900 g Italian 00 plain flour
550 ml water
25

Europe
United Kingdom
Fish course
Pescatarian
Pizza
Summer
August
July

Method

To make the pizza dough, mix 550 g of the flour, the water and fresh yeast together in a bowl to make a sponge. Cover with clingfilm and leave to rise for 1 hour.

Add the remaining flour and the salt, then mix and knead well. Roll into two balls and allow to rise on a lightly floured baking