Smoked Salmon Pizza with Vine-Ripened Tomatoes, and Fresh Basil
 

 

Fresh, homemade dough prepared from all-purpose flour, rice flour, coarse salt, active dry yeast, water and extra-virgin olive oil. Dough rolled into 2 pizzas, seasoned with olive oil and salt. Dough is baked in oven until golden and crisp. Hot crusts topped with mixed baby greens, chopped vine-ripened tomatoes, chopped fresh basil, sliced smoked salmon, extra-virgin olive oil, wild fennel, coarse salt, and fresh ground black pepper. Serve immediately.
Ingredients -

Dough:
2-2/3 cups All-Purpose Flour
3/4 cup Rice Flour
Coarse-Grained Salt
1 cup Warm Water
2 packages Active Dry Yeast
Extra Virgin Olive Oil

Topping:
Mixed Baby Greens
2 Vine-Ripened Tomatoes, chopped
1 Small Bunch Fresh Basil, chopped
1/2 pound Smoked Salmon, sliced
Extra Virgin Olive Oil
10 Sprigs Wild Fennel
Coarse-Grained Salt
Fresh Ground Black Pepper

 
Preparation:

1. Add the flours, yeast and a pinch of salt to a mixer with a dough attachment.

2. Run on low, add 1 cup of warm water and mix until the dough is smooth and elastic, which take about 7 to 10 minutes.

3. Oil a bowl and place the dough inside.

4. Cover with a kitchen towel and let rise for 2 hours or until the dough has doubled in size.

5. Punch down the dough and split in half.

6. Roll the dough out into 2 large rectangle pizzas.

7. Line 2 baking sheets with parchment paper and transfer the pizza crusts to the sheets.

8. Press dents into the dough with your thumbs.

9. Drizzle the tops with oil and sprinkle with salt.

10. Bake until golden brown, which takes about 20 minutes.

11. Remove the pizzas from the oven and sprinkle with greens, tomatoes, basil and salmon.

12. Drizzle the tops with more olive oil and add springs of fennel and ground pepper.

13. Serve and enjoy.
 


 



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