My favorite pizza combination ever! Light, juicy and tasty! Perfect for a weekend treat and ready in no time. I usually use my bread maker to prepare the dough, but I will leave instructions for manual preparation also.
Smoked salmon pizza
Servings: 6 slices
Calories: 200kcal
Ingredients
Dough
- 110 ml warm water
- 1.5 tbsp extravirgin olive oil
- 1 tsp salt
- 175 g all-purpose flour
- 1 tsp brown sugar
- 1 tbsp dry yeast
Topping
- 100 g smoked salmon
- 50 g mozzarella
- 2 tbsp capers
- 4 pc cherry-tomatoes
- 3-4 pc portobello mushrooms
- 3 tbsp tomato passata
- 2 tsp dry oregano
Instructions
- If you are using a bread maker to prepare the dough, add the dough ingredients in the order specified above and set the machine to simple dough preparation program.You can also prepare this dough manually by mixing the dry yeast with the warm water and leaving it for 15 minutes on a warm place. Then mix it with the flour, the water, the salt and the oil and knead well until the dough is not sticky anymore (10 minutes more-or-less). Leave to raise for 40 minutes.
- When the dough is ready, spread it on a pizza tray and brush the surface with the tomato passata. Sprinkle the dry oregano over it.
- Turn on the oven to preheat it at 180C.
- Slice the mushroom, break the salmon into smaller chunks, slice the cherry tomatoes (and dry the slices out with a kitchen towel), drain the capers and place everything in whichever order and position you like on the pizza dough 🙂
- Grate the mozzarella on top and put the tray in the oven for 25 minutes at 180C.
- Take the tray out and cut the pizza while hot. Enjoy!
