Pizza with salmon and caviar

Name: Pizza with salmon and caviar
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 250 g Flour; 1/2 cube (21 g) Yeast; 1 TEASPOON Sugar; 6 TABLESPOONS Oil; 7-10 Tbsp salt, black pepper; 150 g Fresh cream; 200 g Smoked salmon in thin slices; 4 tablespoons (50 g) Trout caviar; 7-10 Tbsp Lemon and dill

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

250 g Flour
1/2 cube (21 g) Yeast
1 TEASPOON Sugar
6 TABLESPOONS Oil
7-10 Tbsp salt, black pepper
150 g Fresh cream
200 g Smoked salmon in thin slices
4 tablespoons (50 g) Trout caviar
7-10 Tbsp Lemon and dill

Directions

1
Put the flour in a bowl. Make a depression in the middle. Dissolve yeast and sugar in 170 ml lukewarm water. Pour into the hollow and mix with some flour. Cover the dough and let it rise in a warm place for about 15 minutes
2
Add oil and 1/2 teaspoon salt to the flour. Knead everything to a smooth dough. Cover the dough and let it rise in a warm place for another 30 minutes
3
Knead the dough again, cut in half. Chill one half. Halve the other half and roll out on a floured work surface in two circles (approx. 20 cm Ø each). Place on a greased baking tray. Prick the dough several times with a fork. Bake in a preheated oven (electric cooker:
4
225 °C / circulating air: 200 °C / gas: level 4) Bake for 10-15 minutes
5
Bake two more pizza bases from the remaining yeast dough as described above
6
Spread the base with crème fraîche. Serve with salmon and caviar. Sprinkle with pepper and garnish with lemon wedges and dill
7
Drink: cool white wine