Zanzibar pizza with wild salmon, tomatoes and rocket
very easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp Ingredients for 4 persons: For 2 round pizzas or 1 baking tray:
- 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. Cover and leave to rise for approx. 4 hours
- 2
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. Season to taste with salt, pepper and sugar
- 3
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). If you have a pizza stone, you should heat it up on the grill (middle oven rail) of the oven about 1 hour before. Roll out from the dough on some flour 2 round (à approx. 28 cm Ø) pizza bases or 1 rectangular (approx. 35 x 40 cm) base. Place on two or one baking tray lined with baking paper. Spread with the tomato sauce, leaving an approx. 1 cm wide edge. Sprinkle with grated Parmesan cheese. Spread the tomatoes on top. Each
- 4
bake in a hot oven for 14-16 minutes
- 5
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
- 6
waiting time approx. 4 hours
More Delicious Recipes
