Salmon Pizza

Ingredients

200g Tassal Tasmanian salmon fillet, cut into strips
3 cups bread flour
30g yeast
1 tsp sugar
¼ cup Parmesan cheese, grated
1 cup warm water
¼ cup olive oil
100g extra flour
150g pesto
200g Bocconcini cheese
100g baby spinach leaves
1 lemon, thinly sliced
10 capers

Preheat oven to 200˚C. Place flour, yeast, sugar and Parmesan cheese in a warm bowl and make a well in the centre. Pour the warm water and oil into the centre of the flour and mix until well combined. Turn the dough onto a well floured board and knead for 5 minutes. Place the dough into an oiled bowl and cover with plastic wrap, allow to stand in a warm place for 20 minutes or until dough is doubled in size. Roll dough out onto a lightly floured board, and shape into a large rectangle 50cm x 20cm. Place dough onto a floured oven tray. Spread the pesto over the pizza base and arrange the bocconcini, spinach leaves, sliced lemon and salmon over the pesto. Bake the pizza in the pre-heated oven for 20 minutes. Cut pizza into large squares and serve hot, garnished with capers.