Smoked Salmon and Persian Feta Pizza Triangles
- Step 1
Pre-heat oven to 200°C. Cut each slice of smoked salmon into 4 or 5 small triangles.
- Step 2
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 mins.
- Step 3
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.
- Step 4
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.
- Step 5
Bake the pizza for 15–18 mins until firm and brown. Whilst pizza is baking combine the Persian feta, lemon juice and rind.
- Step 6
Cut warm pizza into triangles, spread each triangle with lemon feta and top with smoked salmon. Garnish with a fresh herb sprig.
- 250g Tassal Smoked Tassie 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