Smoked Salmon Pizza

Ingredients

2 ½ tbsp Traditional Tomato Pizza Sauce (see below)
200g Basic Pizza Dough ball, rolled and ready (see below)
90g mozzarella, grated
40g smoked salmon (fresh or frozen)
80g red onion, finely sliced
20g capers
1 tbsp crème fraiche or sour cream
1 tsp fresh chives, finely chopped
Pinch of poppy seeds

Traditional Tomato Pizza Sauce

Place a 400g can whole peeled tomatoes, 1 garlic clove, 1 tspn Basil Pesto (300ml extra virgin olive oil, 2 garlic cloves, 60g pine nuts, 60g grated Parmesan cheese, 250g fresh basil leaves, pinch of salt; processed), 1 tsp extra virgin olive oil, salt and cracked black pepper into a food processor and pulse until evenly mixed, but not too finely. 

Basic Pizza Dough

1 kg strong baker’s flour (ie plain flour with the highest protein available)
10g salt
10g sugar
20g dry yeast or 40g fresh yeast
660ml cold water

Mix all dry ingredients together and make a well in the centre.  Carefully pour 600ml of water into the well and gradually incorporate the wet and dry ingredients by gently moving the water into the flour mixture.  This will take 3 or 4 minutes; only add remaining 60ml water if necessary.  Knead for approximately 10 minutes, or until dough can be stretched thin and is translucent to the light. 

Method

• Preheat oven to 250°C for 25 minutes.
• Spread Traditional Tomato Pizza Sauce over the pizza base, leaving the outer edge unsauced.
• Spread mozzarella around the pizza base with more at the outer edges than in the centre.
• If the smoked salmon is frozen, it can be added at this stage and topped with red onions and capers.  If salmon is fresh, it should be reserved and added as soon as the pizza is removed from the oven.
• Cook for seven to 10 minutes at 250°C.
• Remove from the oven and cut into slices. 
• Place a dollop of crème fraiche or sour cream on each slice and garnish with chopped chives and poppy seeds.

Image and recipe source:  Theo & Co.:  The Search for the Perfect Pizza by Theo Kalogeracos.  

Read our review of Theo's book here.

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