Zanzibar pizza with wild salmon, tomatoes and rocket
easy
60 mins
60 mins
Ingredients
- 500 g + some flour (Type 550)
- 1/2 bag of dry yeast
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 7-10 Tbsp Pepper
- 2 Egg yolk (Gr. M)
- 1 Garlic clove
- 1 TABLESPOON Olive oil
- 1 can(s) (425 ml) chunky tomatoes
- 1/2 dried chili pepper
- 1 TEASPOON dried oregano
- 150 g Parmesan (piece)
- 250 g cherry tomatoes
- 200 g smoked wild salmon
- 100 g Arugula
- 2 TABLESPOONS Mayonnaise
Directions
- 1
For the pizza mix 500 g flour and dry yeast. Add 1 1⁄2 tbsp. salt, 1⁄2 tbsp. sugar and egg yolk. Approx. 1⁄4 Mix in lukewarm water with the dough hooks of the mixer. Work everything into a smooth dough until it no longer sticks to your fingers.
- 2
Cover and leave to rise for about 4 hours.
- 3
For the tomato sauce, peel and chop the garlic. Heat the oil in a pot. Sauté the garlic in it. Add the chopped tomatoes. Crumble the chilli and stir into the sauce with oregano. Bring to the boil and simmer for about 10 minutes.
- 4
Season to taste with salt, pepper and sugar.
- 5
Grate approx. 100 g Parmesan finely, and plane the rest into shavings with a peeler. Wash the tomatoes (possibly leave the green on). Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer).
- 6
If you have a pizza stone, you should heat it up on the grill (middle shelf) of the oven about 1 hour before. Roll out from the dough on some flour 2 round (à ca. 28 cm Ø) pizza bases or 1 rectangular (ca. 35 x 40 cm) base.
- 7
Place on two or one baking tray lined with baking paper. Spread with the tomato sauce, leaving an approx. 1 cm wide edge free. Sprinkle with grated Parmesan cheese. Spread the tomatoes on top. Bake in a hot oven for 14-16 minutes each.
- 8
Cut salmon into strips. Clean, wash and shake dry the arugula. Sprinkle pizzas with salmon, rocket, parmesan shavings and pepper. Drizzle the mayonnaise over them.
More Delicious Recipes
