Salmon pizza with dill cream
easy
75 mins
75 mins
Ingredients
- 1⁄2 Cubes (21 g) Yeast
- 7-10 Tbsp Sugar
- 7-10 Tbsp salt, pepper
- 500 g + some flour
- 3 TABLESPOONS Olive oil
- 2 small peppers (e.g. yellow and orange)
- 2 red onions
- 1 collar Dill
- 400 g Schmand
- 200 g Fresh goat cheese roll
- 150 g thin slices of smoked salmon
- baking paper
Directions
- 1
Yeast crumbles. Stir with 1 tablespoon of sugar until the yeast becomes liquid. Put 500 g flour, 1 level tsp salt and oil in a bowl. Add approx. 300 ml lukewarm water and yeast and knead to a smooth dough with the dough hooks of the mixer.
- 2
Cover and leave to rise in a warm place for about 30 minutes.
- 3
Clean and wash the peppers and cut them into thin strips. Peel and halve onions and cut them into fine slices. Wash the dill, shake dry and cut finely. Ca. 1⁄3 put aside. Mix the rest of the dill and sour cream.
- 4
Season to taste with salt and pepper.
- 5
Line two baking trays with baking paper. Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Knead the yeast dough again, cut in half and form into 2 balls. Roll out into 2 round pizzas (approx. 34 cm Ø each) on a work surface dusted with a little flour.
- 6
Place each on a tray. Spread both pizzas with half the sour cream. Crumble goat's cream cheese over the pizzas. Spread paprika and onions on top.
- 7
Bake the pizzas one after the other in the hot oven on the second rack from the bottom for about 20 minutes. Cut salmon into strips. Spread half of the salmon on each pizza in the last 5 minutes of baking time and bake until done.
- 8
Sprinkle with remaining dill and serve immediately.
Nutrition Facts
630 kcal
68 g
28 g
21 g
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