Smoked salmon, artichoke and red onion pizza
Ingredients
Pizza Base
- 200 g Strong White Flour
- 7 g 2 tsp fast action dried yeast
- pinch of salt
- 2 tbsp olive oil
- 140 ml warm water
- Extra flour for kneading
Pizza Topping
- 100 g Passata sieved tomato purée
- 65 g light mozzarella drained, dried, and cut into small cubes
- 1 tsp dried oregano
- medium red onion sliced
- 1 tbsp capers dried
- 6 pieces of artichoke heart
- 70 g smoked salmon sliced
- salt and freshly ground black pepper to taste
- few drops squeezed lemon juice optional
Instructions
Pizza Base
- Place the flour, salt, and yeast into a large mixing bowl and create a well in the centre.
- Pour the warm water and olive oil into the centre, and fold in the ingredients until you form a dough. Do not be worried if it is quite sticky to begin with.
- Flour your hands and a work surface, and start to knead into a dough. It is perfectly normal for the dough to stick to your fingers. Have flour to hand (a flour shaker is ideal) and add a very small quantity until the dough starts to firm up in texture. When the dough starts to come away from your fingers, knead for about 5 mins and mould into a firm and elastic dough ball.
- Wipe down the mixing bowl (this saves washing up) and spray a little olive oil so that the base and sides has a slightly oily film. Personally, I use an oil spray bottle. Brush a little oil on top of the dough, and cover the mixing bowl with cling film. Allow to prove at room temperature for 20 mins, or until double in size.
Assemble the Pizza
- Whilst the dough is proving, slice the onion and smoked salmon, drain and dry using kitchen paper the artichoke heart and capers, then half way through turn on the oven to 200C.
- Once the dough has doubled in size, place on a well-floured surface or a silicone rolling mat, and, using the base of the palm of your hand, gently stretch out the dough from the centre. If you can made it perfectly round, then great. If edges are uneven, I think better still. This is your individual creation, and not machine made. Relish in the fact!
- Carefully place the pizza base on a well-oiled tray, or aerated pizza tray.
- Then, spoon and spread the passata from the centre using the back of a spoon or spatula.
- Next, sprinkle with the mozzarella pieces and oregano.
- Distribute the red onion slices on the base, sprinkle the capers and evenly place the chunks of artichoke heart.
- Cook in the oven for 10 minutes at 200C, then remove, add the smoked salmon, and return to the oven for 5-6 minutes.
- Remove from oven, turn onto a warm plate, season with black pepper and (optionally) a few drops of freshly squeezed lemon juice, and enjoy.