SMOKED SALMON PIZZA

SMOKED SALMON PIZZA
We’re all about the working lunches so it’s usually something that can be whipped up quickly, like one of our favorite things: DIY sushi bowls. Our other main alternative is turning to Urth Caffe. We love the large variety they offer and the eats are usually pretty healthy, yet filling.
SMOKED SALMON PIZZA

Ingredients:
basic pizza dough:
  • 1 cup warm water (110°F)
  • 1 envelope (1/4 ounce) active-dry yeast
  • 1 tablespoon granulated sugar
  • 1 teaspoon honey
  • 1 1/2 tablespoons extra virgin olive oil
  • 3 cups bread flour plus more for dusting
  • 1 1/2 teaspoons salt
  • toppings (enough for two pizzas):
  • 1/2 cup crème fraiche
  • 6 ounces cold smoked salmon, cut on a bias into thin strips
  • 1/4 red onion, thinly sliced
  • 1/4 cup capers, drained
  • 1 cup baby arugula
  • 3-4 large sprigs dill
  • zest of 1 lemon
  • salt and pepper to taste
Directions:
  1. Preheat oven to 425°F. (be sure to preheat pizza stone as well, if using)
  2. For dough: Place water, yeast, sugar, honey, and olive oil in a mixing bowl and gently stir together. Allow mixture to sit for 5 minutes (water should begin foaming slightly).
  3. While yeast mixture sits, sift together flour and salt. Add flour mixture to yeast mixture, 1/2 cup at a time, until fully incorporated and dough begins to form. Turn dough onto a lightly floured surface and knead until smooth, about 8 to 10 minutes. (dough should spring back when poked)
  4. Form into a ball and place in a lightly greased bowl and cover with plastic wrap or a damp towel and place in a warm area and allow to proof until doubled in size, about 1 1/2 -2 hours. Punch dough down and turn onto a clean, lightly floured surface.
  5. Divide dough into two equal pieces and roll each piece into a 14 inch disc, about 1/4 inch thick. Cover baking sheets with parchment and sprinkle with a layer of cornmeal. (if using a pizza peel, sprinkle peel with thin layer of cornmeal)
  6. Place crusts in prepared baking sheets, pierce the surface all over with a fork, and brush with small amount olive oil.
  7. Bake for 10-12 minutes or until golden brown and crisp. Remove from oven and allow crust to cool before topping.
  8. To assemble: Dollop 1/2 the crème fraiche atop the crust and top with pieces of salmon. Top salmon with a sprinkle of red onions and capers. Sprinkle 1/2 arugula and dill (sprigs, lightly torn) over the top and finish with a little salt, pepper and lemon zest. Serve.
full recipe: 

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