Topping for the Scandia Pizza

Name: Topping for the Scandia Pizza
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 4 Onions; 1 TABLESPOON Oil; 500 g leaf spinach; 7-10 Tbsp Salt; 2 (150 g each) Becher Crème fraîche; 7-10 Tbsp Pepper; 6 discs smoked salmon (about 40 g each); 7-10 Tbsp Lemon and dill; 7-10 Tbsp Flour; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

4 Onions
1 TABLESPOON Oil
500 g leaf spinach
7-10 Tbsp Salt
2 (150 g each) Becher Crème fraîche
7-10 Tbsp Pepper
6 discs smoked salmon (about 40 g each)
7-10 Tbsp Lemon and dill
7-10 Tbsp Flour
baking paper

Directions

1
Peel onions and cut them into rings. Heat the oil in a pan and fry the onions in it until they are glassy. Clean and wash the spinach, blanch it in boiling salted water for about 1 minute and let it drain on a sieve. Mix crème fraîche, salt and pepper.
2
Roll out the remaining yeast dough on a floured work surface to a circle (32 cm Ø), place on a baking tray lined with baking paper and cover with crème fraîche, spinach and onion rings. Bake the pizza in a preheated oven (electric cooker: 200 °C / gas: level 3) for 20-25 minutes. After half of the baking time, place the salmon on the pizza. Serve garnished with lemon and dill as desired
3
Per pizza about 11670 kJ/ 2780 kcal. E 94 g/ F 177 g/ 200 KH g