“You
better cut the pizza in four pieces because I'm not hungry enough to eat six.”
- Yogi Berra
I
first tasted this pizza at a friend’s house and then have tried it at a couple
of restaurants. It is nice change from the usual capricciosas and napolitanas.
It is easy to prepare and a couple of slices make for a tasty entrée.
Smoked Salmon Pizza
Ingredients
Crust
2
cups plain Flour
1
tsp Salt
1
tsp Sugar
2
tsp fast-rising Yeast
1
Tbsp Olive Oil
3/4
cup warm Water
Topping
1 small
red Spanish Onion, sliced thinly
freshly
ground Pepper
2 Tsp
chopped fresh Dill
2
cups grated fresh Asiago Cheese
110
g smoked salmon cut into bite-size pieces
1
Tbsp Capers, drained
Homemade
mayonnaise (no sugar in it)
Salmon
roe for decoration (optional)
Method
For
the dough, mix 1 cup of the flour with the salt, sugar and yeast in a large
bowl.
Pour
the oil into the water, stir and add to yeast mixture. Mix thoroughly until all
ingredients are well mixed.
Add
remaining flour and knead for 3 to 5 minutes on a floured surface.
Put
in a greased bowl, cover and place in a warm spot for 40 minutes to rise or
until needed.
Spread
the dough out on a medium pizza pan just before you are ready to assemble the
pizza.
Preheat
oven to 240˚C.
Brush
dough with olive oil. Sprinkle Asiago cheese on pizza crust.
Spread
the onion slices evenly on the cheese.
Bake
for 10 to 12 minutes on lower rack of oven.
Remove
from oven. Spread smoked salmon and capers on top; return to oven for 3
minutes.
Drizzle
mayonnaise on top, sprinkle with chopped dill and decorate with salmon roe if
desired.
Awesome pizza, looks delicious!
ReplyDeleteNow, that looks like a cool pizza for a lazy Sunday afternoon :)
ReplyDeleteFor us non meat eaters, you have come up with a perfectly tasty alternative, and easier than I thought.
ReplyDeleteJust one question. What is Asiago cheese?
delicious indeed!!! can I have some pleaseeeeeeeeeeee Dropping by from FF
ReplyDeletehttp://www.homecookingwithjessy.com/sunnys-drive-in-chicken-wings-and-pizza/
oh wow...that looks soooo good!
ReplyDeletethanks so much for sharing over at Food Friday!
...and congratulations on being this week's featured player :)
Hi Hels, better late than never they say...
ReplyDeleteAsiago cheese is an Italian cow's milk cheese that can assume different textures, according to its ageing, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) of which the flavour is reminiscent of Parmesan. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes.