Smoked Salmon Pizza
Brace yourself for a pizza that's as fancy as it is delicious. Our Smoked Salmon Pizza with Dill and Crème Fraîche is like an Alsatian Tarte Flambée that decided to get a little more luxurious. It's a crispy, creamy, and indulgent bite of decadence that’ll make your taste buds sing. Not for the faint-hearted - you've been warned!
Ingredients
For Pizza Dough
- 185 g white flour all-purpose or strong
- 3½ g fast-action yeast instant yeast
- ½ teaspoon caster sugar
- ¼ teaspoon salt
- 115 ml lukewarm water
- 1 tablespoon olive oil
Toppings
- 100 g creme fraiche or full-fat sour cream
- 1 large brown onion thinly sliced
- 120 g Cheddar or Emmental or Gouda, grated
- 80 g smoked salmon cut into small pieces
- fresh dill
- black pepper
Instructions
- Place flour, yeast, sugar and a pinch of salt in a large bowl. Add the olive oil and warm water and mix it into a rough dough. Scrape it onto a light floured surface and knead for 5-10 minutes until smooth and cohesive (you can make the dough in a stand mixer fitted with a dough hook attachment too).
- Place the dough ball in a clean lightly greased bowl, cover it with clingfilm, and leave it to rest at room temperature for 1.5-2 hours, or until doubled in volume. Preheat the oven to the highest setting (typically 230°C (450°F)), and line a large baking sheet with parchment paper.
- Divide the dough ball into two. Roll each into a thin circle of about 1 cm thickness.
- Carefully transfer the rolled-out dough onto a prepared baking sheet. Spread the sour cream all over, avoiding about 1 cm edge. Top with fresh dill, raw onions, cheese and finally smoked salmon pieces.
- Bake the smoked salmon pizza in the centre of the oven for 12-15 minutes, until the edges are golden brown.
Video
Nutrition
Calories: 736kcalCarbohydrates: 80gProtein: 33gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 69mgSodium: 1051mgPotassium: 296mgFiber: 3gSugar: 5gVitamin A: 637IUVitamin C: 4mgCalcium: 455mgIron: 5mg
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