Smoked salmon pizza with tomato, rocket, capers and lemon creme
Who doesn’t love pizza?! I’m not talking the awful greasy takeaway version….I mean home-made pizza dough that results in light, thin, crispy bases, topped with good quality ingredients. Smoked salmon pizza is something that you’ll find the kids love too!
This smoked salmon pizza is simply scrumptious – all the flavours work so well together….smoked salmon, rocket, capers, lemon, sour cream….what’s not to love?
The pizza dough recipe can be kept fresh for a few days in the fridge – simply roll it out when you need it. It’ll help you make a super quick dinner on a busy night!
Home-made pizza dough (makes 4 bases)
- lukewarm water 1 cup
- active dried yeast 1 tablespoon
- sugar 1 teaspoon
- high grade flour 450g
- olive oil 1 tablespoon
- salt 1 teaspoon
- olive oil 2 tablespoons
- garlic 2 cloves, finely chopped
- crushed tomatoes 1 x 400g can
- tomato paste 3 tablespoons
- extra-virgin olive oil 1 tablespoon
- dried oregano or mixed herbs 1/2 teaspoon
Toppings (enough for 2 pizza bases - double if making 4 pizzas)
- grated mozzarella cheese 1 cup
- cherry tomatoes 1/2 punnet, cut in half
- hot smoked or wood roasted salmon 200g (I used Regal wood roasted salmon)
- capers or caperberries 1-2 tablespoons chopped
- red onion 1/4, thinly sliced
- basil leaves handful
- rocket leaves handful
- creme fraiche or sour cream 1/4 cup
- 1 small lemon juice and zest of
- horseradish paste 1-2 teaspoons, to taste (optional)
- To make the pizza dough, put the water in a mixing bowl and add the yeast and sugar. Stir gently. Leave in a warm place until the yeast has dissolved and the mixture is very frothy. Mix well.
- Place the flour, olive oil and salt in a large mixing bowl. Add the yeast mixture and mix well to form a dough (note: there may be some left over flour in the bowl once you’ve formed the dough, this is fine). Knead the dough for 10 minutes until smooth and elastic, then place in an oiled bowl. Cover with a tea towel or clingfilm and place in a warm place to rise until doubled in bulk (about 40 minutes). You can make the pizza tomato sauce while you are waiting.
- Once it has risen, knock back the dough and divide into 4 even pieces. This recipe uses 2 pizza bases so you can freeze the other 2 pieces of dough (wrapped well in clingfilm) to use at a later date. Alternatively you can cook all four pizzas, just double the amount of toppings listed above!
- Roll out each piece on a floured surface into a disc about 20cm in diameter (the thinner you can get the pizza base, the better). Your pizza bases are now ready!
- Preheat oven to 230degC. If you have them, place two pizza stones on separate shelves in the oven to preheat. Alternatively preheat 2 oven trays. Get them really hot (this helps the bases crisp up on the bottom).
- To make the sauce, heat olive oil in a medium fry-pan on medium heat. Cook garlic for 30-60 seconds. Add crushed tomatoes, tomato paste and dried herbs. Simmer, uncovered, stirring occasionally, for 10-12 minutes until sauce is thick and the consistency of chutney. Season to taste with salt and pepper.
- Lay each pizza base on a sheet of baking paper. Spread tomato sauce over each base, leaving an edge for the crust. Sprinkle over mozzarella and arrange cherry tomatoes (cut-side-up) on top.Carefully lift up the baking paper with the pizza on top and place on hot preheated stone or tray. Cook the pizza until the base is crisp and the cheese is melted and golden, about 10-12 minutes.
- Mix crème fraiche/sour cream, lemon zest and juice and horseradish (if using) together and set aside.
- Take pizzas out of the oven and arrange flakes of salmon on top, followed by capers, red onion, rocket and basil. Finish with a drizzle of horseradish crème over the top. Slice and serve!