Smoked Salmon Pizza with Capers, Red Onion & Sour Cream

  • 60 minsCooks in 60 mins
  • Medium Medium
  • Serves 4Serves 4

METHOD

Step 1

If you are using a bread maker to make the pizza dough, place all of the dough ingredients into the bread maker and use the basic dough setting. It will take approximately 2 hours to knead and rise. To make the dough by hand, mix the dry ingredients together and then add wet ingredients to form a rough dough. Knead for 20 minutes, or until a smooth, elastic dough is formed. Cover with plastic wrap and leave to rise in a warm place for around one hour, or until the dough has doubled in size. Knock back and knead for 2 minutes until the dough feels tight again. Divide into portions for your pizzas – it will make 2 large pizzas or around 12 mini pizzas.

Step 2

To make the pizzas, pre-heat the oven to 200°C. Finely chop the onion and grate the mozzarella if necessary. Roll out each portion of dough and lay on a lightly oiled tray and top with passata, onion and cheese. Leave to rise for a few minutes (or longer if you prefer a thicker pizza base), place on a baking tray and cook for 15-20 minutes until golden brown. Serve with smoked salmon, capers and a dollop of sour cream and enjoy!

Recipe courtesy of Eloise Emmett

Ingredients

Pizza dough

3½ cups plain flour
1 tsp salt
½ tsp sugar
1 tsp dry yeast
1 tsp bread improver
1 Tbsp semolina
20ml milk
20ml oil
320ml lukewarm water

Pizza topping

500g Tassal Tasmanian Smoked Salmon
1 Spanish onion
300g bocconcini
or mozzarella
200ml tomato passata
2 Tbsp baby capers
100ml sour cream