“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
2 cups plain Flour
1 tsp Salt
1 tsp Sugar
2 tsp fast-rising Yeast
1 Tbsp Olive Oil
3/4 cup warm Water
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)
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.