Smoked Salmon Pizza
- 500 grams Pastry flour
- 1 cube Yeast
- 1 pinch salt
- 3 tablespoons olive oil
- 250 milliliters lukewarm water
- 300 grams pureed tomatoes (finished product)
- 2 garlic
- 2 stems Basil
- 2 tablespoons olive oil
- freshly ground peppers
- 250 grams Ricotta cheese
- 50 grams Whipped cream
- 3 tablespoons chopped Dill
- 70 grams Salmon caviar
- 250 grams Smoked salmon
Stir yeast with the water until smooth, then add to a mixing bowl along with the other dough ingredients and knead with the electric hand mixer to a smooth dough. Cover and let rise in a warm place about 45 minutes.
Place pureed tomatoes in a bowl. Peel garlic and squeeze through a press into the tomatoes. Cut basil leaves into thin strips and mix with the tomatoes and olive oil. Season with salt and pepper.
Knead the dough on a floured surface vigorously, then roll out thinly and place on an oiled baking sheet (or pizza pans). Spread with the tomato sauce. Bake on the lowest rack in a preheated oven at 250°C (approximately 475°F) until crispy, about 15 minutes.
Stir ricotta with the cream until smooth, stir in chopped dill and season with salt and pepper. Cut salmon into thin slices.
Take the finished pizza from the oven and top with dollops of the dill ricotta. Spread caviar over pizza and top with smoked salmon. Cut into pieces and serve immediately.