Smoked Salmon Pizza
- For the pizza bases
- 300 grams Pastry flour
- 150 milliliters lukewarm water
- 10 grams fresh Yeast
- 1 teaspoon salt
- 1 tablespoon vegetable oil
For the pizza bases, mix the flour, yeast, water, salt and oil and knead well. The dough should be soft but not stick to your hands. Add some more flour or water if necessary. Cover and leave to rest in a warm place for 1 hour.
Preheat oven to 250ºC (approximately 475ºF).
For the topping, peel the onions and cut into small cubes. Cut the salmon into thin strips. Rinse the capers under cold water and drain well.
Brush 2 round baking trays with oil.
Knead the dough again and cut into two halves. Roll each half into a circle and place on the baking sheets.
Bake for 10 minutes until golden brown.
Spread the hot pizza bases with creme fraiche, shower with onions and top with the salmon. Shower with the capers and serve garnished with dill.
Season with strong pepper just before serving.
White wine goes well with this dish.