Pizza with smoked salmon and caviar

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

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Flour
1/2 cube (21 g) Yeast
1 TEASPOON Sugar
6 TABLESPOONS Oil
1/2 TEASPOON Salt
7-10 Tbsp Flour
150 g Fresh cream
200 g Smoked salmon (in thin slices)
50 g Trout caviar
7-10 Tbsp black pepper
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 and leave to rise in a warm place for about 15 minutes.
2
Add oil and salt to the flour and knead everything into a smooth dough. Cover and leave to rise in a warm place for another 30 minutes. Knead the dough again and cut in half. Put one half in a cool place. Cut the other half in half again and roll out on a floured work surface in two circles (approx. 20 cm Ø) and place them next to each other on a baking tray. Prick the dough several times with a fork. Bake in a preheated oven (electric: 225 ° C / gas: level 4) for 10-15 minutes until crispy. Bake two more pizzas from the remaining dough. Spread the pizzas with crème fraîche. Cover with salmon and spread caviar on top.
3
Prick the dough several times with a fork. Bake in a preheated oven (electric: 225 ° C / gas: level 4) for 10-15 minutes until crispy. Bake two more pizzas from the remaining dough. Spread the pizzas with crème fraîche. Cover with salmon and spread caviar on top. Sprinkle with pepper. Garnish as you like with lemon wedges and dill