Russian salmon pizza

Name: Russian salmon pizza
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 250 g Flour; 1 (7 g) bag of dry yeast; 1/4 TEASPOON Salt; 1 TEASPOON dried Italian herbs; 5 TABLESPOONS Oil; 150 g Fresh cream; 1 TABLESPOON Vodka; 6 discs smoked salmon (about 35 g each); 75 g freshly grated Parmesan cheese; 100 g Trout caviar; 1/2 bunch Dill; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Slices of lime

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

250 g Flour
1 (7 g) bag of dry yeast
1/4 TEASPOON Salt
1 TEASPOON dried Italian herbs
5 TABLESPOONS Oil
150 g Fresh cream
1 TABLESPOON Vodka
6 discs smoked salmon (about 35 g each)
75 g freshly grated Parmesan cheese
100 g Trout caviar
1/2 bunch Dill
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Slices of lime

Directions

1
Preparation: For the dough mix flour, yeast, salt and herbs in a mixing bowl. Add oil and 125 ml lukewarm water and knead everything with the dough hooks of the hand mixer. Then knead again with your hands to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. Knead again briefly, roll out to a circle (28 cm Ø) on a floured work surface and place in a greased pizza mould. Mix crème fraîche and vodka, spread evenly on the pizza base.
2
Cover with salmon and sprinkle with parmesan. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes. Distribute trout caviar on top about 10 minutes before the end of the cooking time. In the meantime, wash the dill, dab dry and chop finely. Remove the pizza from the oven, sprinkle with dill and serve immediately, garnished with slices of lime if desired