Smoked Salmon & Persian Feta Pizza Triangles
Ingredients
200g Tassal Quick & Healthy Tasmanian
smoked salmon
3 cups plain flour
½ tsp salt
½ tsp lecimax bread improver
1 Tbsp oil
1g dried yeast
1 cup warm water
½ cup pizza sauce
100g persian feta
1 lemon, rind & juice
Fresh herbs (dill, parsley, lemon thyme), to serve
Method
Pre-heat oven to 200°C. Cut each slice of smoked salmon into 4 or 5 small triangles. Place the flour, salt and bread improver into a large bowl and mix well. Sprinkle the dry yeast over the warm water and mix well. Put yeast mixture in a warm place until a sponge forms, approx 5–10 minutes. Make a well in the centre of the flour and pour in the oil and yeast sponge. Mix until well combined (add a little more warm water if dough is dry). Dough should be soft but firm. Knead dough on a lightly floured surface for 5–7 minutes. Roll dough out to fit a 50 x 40 cm rectangle baking tray. Spread the dough with a thin layer of pizza sauce. Bake the pizza for 15–18 minutes until firm and brown. Whilst pizza is baking combine the Persian feta, lemon juice and rind. Cut warm pizza into triangles, spread each triangle with lemon feta and top with smoked salmon. Garnish with a fresh herb sprig. Serve warm or cold.
