Salmon and leek pizza (Print Version)
# Ingredients:
→ The Dough
01 -
2 g salt
02 -
5 g instant baker's yeast
03 -
145 ml water
04 -
250 g wheat flour T80
05 -
10 ml olive oil
→ The Topping
06 -
10 g vegetable bouillon powder or mustard
07 -
150 ml soy cream or semi-thick cream
08 -
60 g fresh goat cheese or feta, mozzarella..
09 -
340 g leek or broccoli, cauliflower, napa cabbage..
10 -
230 g fresh salmon or trout, chicken..
11 -
pine nuts or hazelnuts, almonds..
12 -
honey or maple syrup
# Instructions:
01 -
Pop all the dough ingredients into a bowl. Stir them together, then knead until you get a smooth, stretchy consistency.
02 -
Let the dough rise for 1 hour and 30 minutes in a place that's draft-free.
03 -
Meanwhile, clean and chop the leeks. Heat some olive oil in a pan, then toss the leek pieces in. Let them gently sweat over medium heat.
04 -
When the leeks are softer, stir in the cream and bouillon over low heat. Mix, then stop cooking.
05 -
Slice the salmon into smaller pieces.
06 -
Roll out the dough with a rolling pin, then spread the creamy leek mixture on top. Layer the raw salmon, pine nuts, goat cheese, and drizzle with honey.
07 -
Bake for 10 minutes at 240°C. Dig in right away and, if you like, sprinkle fresh parsley or basil on top (optional).
# Notes:
01 -
Quick homemade pizza without long waiting for the dough.
02 -
You can store the pizza in the fridge for 2 days.