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Ingredients
Pizza with Lox
- Ingredients
- 500 grams Pastry flour
- 1 cube Yeast
- 1 pinch salt
- 3 Tbsps olive oil
- 240 milliliters lukewarm water
- 300 grams puréed Tomatoes
- 2 garlic cloves
- 2 stems Basil
- 2 Tbsps olive oil
- salt
- peppers
- 250 grams Whipped cream
- 50 grams Quark
- 2 Tbsps chopped Dill
- 50 grams Caviar (To taste and more)
- 40 grams Caper
- 250 grams Smoked salmon (thin slices)
- Dill (for garnish)
Stir yeast with the water, then mix together with the other dough ingredients in a mixing bowl and knead with the kneading hook of the electric hand mixer until the dough is smooth. Cover and let sit in a warm place for about 45 minutes.
Put the tomato purée in a bowl. Peel the garlic and squeeze through a press. Cut basil leaves into thin strips and mix with the olive oil, season with salt and pepper.
Knead the dough on a floured surface, then roll out thinly and place on a greased baking sheet. Spread with the tomato sauce. Bake in a preheated oven (250°C, approximately 480°F, bottom rack) until crisp, or for about 15 minutes.
Stir cottage cheese with sour cream until smooth, then stir in chopped dill and a little caviar and season with salt and pepper.
Take the finished pizza from the oven and set the dill cream in globs on the pizza, spread caviar and capers over and top with smoked salmon. Garnish with dill and serve immediately.