Small Salmon and Fennel Pizzas
Ingredients
- For the dough
- 30 grams fresh Yeast
- 1 tsp sugar
- 500 grams Pastry flour
- 1 tsp salt
- Pastry flour (for working surface)
- For the salmon and fennel topping
- 500 grams spicy Hard cheese
- 1 Fennel
- 1 handful Dill
- 350 grams Smoked salmon (sliced)
- 100 grams Horseradish cream (from a jar)
- salt
- white peppers
Preparation steps
For the dough: mix about 225 ml (approximately 1 cup) of lukewarm water with the yeast in a bowl. Add the sugar, stir in 3-4 tablespoons of flour and let it sit for about 15 minutes. Then add the rest of the flour and salt and knead to a smooth dough. You may need to add more water (if too dry) or more flour (if too sticky). Let sit again, covered, for an additional 45 minutes.
Meanwhile, prepare the grill.
For the filling: grate the cheese. Rinse the fennel, remove the stalk and slice into thin strips. Chop the fennel together with the dill. Cut the salmon into strips.
Knead the dough again and divide into 15 equal pieces. Roll each of these out on a floured surface to become a small, round pizza crust (each 12 cm, approximately 4 1/2 inch, in diameter). Place the pizzas on parchment paper. Sprinkle the cheese on the pizzas. Spread the salmon, fennel and horseradish mixture on top and season with a little salt and pepper.
Place the parchment paper with the pizzas on a rack and cook on a grill for 5-10 minutes. Serve sprinkled with the dill mixture.
