Smoked Salmon Pizza

by Peter Sidwell
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Ingredients:

Makes 4 pizzas.

  • 200g strong white flour
  • 200g OO pasta flour
  • 7g yeast
  • 10g salt
  • 300ml water
  • 1 tbsp of olive oil
  • 300g smoked salmon
  • 2 125g mozzarella balls
  • 2 red chillis
  • 1 handful of flat leaf parsley
  • 4 tbsp of extra virgin olive oil
  • cracked black pepper
  • 1 lemon

Instructions:

  1. Place the flours, salt and dried yeast into a large mixing bowl.
  2. Add in the oil and water a little at a time while mixing with your hands.
  3. When you have a smooth dough that has come away from the bowl, transfer to a light floured work top and knead for a few minutes until it is nice and smooth.
  4. Leave the dough to prove for 1 hour.
  5. When the dough has doubled in size, scoop it out on to the work top and divide into four portions.
  6. Roll out each portion until it is approximately 1/2cm thick.
  7. Transfer the pizza base onto a baking tray or pre heated pizza stone.
  8. Top the pizza with pieces of Simple Salmon Bacon, chopped chilli and mozzarella.
  9. Cook the pizza at 220c for 9-10 minutes until golden and crisp.
  10. When the pizza is cooked finish with a little extra virgin olive oil and chopped flat parsley.


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