Pizza with crème fraîche, smoked salmon and trout caviar

Name: Pizza with crème fraîche, smoked salmon and trout caviar
Cook time: 55 min
Total time: 55 min
Yield: 1
Ingredients: 1/2 cube (21 g) Yeast; 1 TEASPOON Salt; 2 TABLESPOONS Olive oil; 350 g Flour; 1 collar Dill; 300 g Fresh cream; 7-10 Tbsp Pepper; 200 g Smoked salmon in slices; 100 g Trout caviar; 7-10 Tbsp Flour; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 1

1/2 cube (21 g) Yeast
1 TEASPOON Salt
2 TABLESPOONS Olive oil
350 g Flour
1 collar Dill
300 g Fresh cream
7-10 Tbsp Pepper
200 g Smoked salmon in slices
100 g Trout caviar
7-10 Tbsp Flour
baking paper

Directions

1
Dissolve the yeast in 200 ml of lukewarm water in a bowl. Mix with salt and olive oil, first stir in the flour in portions, then knead in until a smooth dough ball is formed. Cover the yeast dough and let it rise in a warm place for about 20 minutes. In the meantime, wash the dill, dab dry and cut finely, except for a little to garnish. Mix dill with crème fraîche. Season with salt and pepper.
2
Halve the dough. Roll out dough halves one after the other on a floured work surface (30 cm Ø). Cover 2 baking trays with baking paper. Place the dough on top and spread with the crème fraîche and dill mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. After baking, cover pizzas with smoked salmon and trout caviar and garnish with dill sprigs