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Smoked Salmon Puzza
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Smoked Salmon Pizza
Smoked salmon may sound unusual on a pizza, but the salty smokiness against a very rich tomato sauce with milky mozzarella is an eating experience not to miss. Make the dough first thing in the morning and chill during the day to maximise flavour and make dinner quicker and easier at the end of the day.
Servings: 2
: 842 kcal
Author: Just Jo
Ingredients
For the base
  • 300 g tipo 00 flour
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 7 g dried yeast
  • Approx 200ml water
For the tomato sauce
  • 2 tbsp tomato puree
  • 3 spring onions finely minced
  • 1 large clove of garlic minced
  • 1-2 tbsp fresh parsley finely chopped
  • 1 tbsp olive oil
  • Sea salt and black pepper to season
For the topping
  • 75-100 g smoked salmon trimmings are fine
  • 8-10 cherry tomatoes halved
  • 3-4 tbsp grated mozzarella*
  • Black pepper
Instructions
  1. Make the base first by mixing the flour, salt, olive oil, yeast and enough to water to bring together to a soft sticky dough. Beat in a stand mixer with the dough hook until soft, springy and it cleans the sides of the bowl. Spray with a little oil, cover and chill until needed - the longer the better, 24 hours is no problem.
  2. When ready to cook, pat the dough into a round on a nonstick baking sheet with a slightly taller rim and leave some place warm uncovered.
  3. Preheat the oven as hot as it will go with a shelf positioned half way down with either a pizza stone or second baking sheet in to preheat. We're going to cook hot and fast - it's the best way by far to make pizza in a domestic oven.
  4. Mix the tomato puree, spring onions, garlic, parsley, olive oil and a little seasoning then spread evenly onto the pizza dough, leaving 1-2 cm uncovered at the edge.
  5. Place the cherry tomatoes cut side up then tear rags of smoked salmon and distribute evenly. Sprinkle with cheese and black pepper and place on the preheated stone/second baking tray and cook for 12-15 minutes until the pizza is cooked through. The crust will soon hollow when tapped and it should slide easily off the baking sheet to a serve plate or board.
Recipe Notes

*= we often use Double Gloucester on our pizzas instead of mozzarella. It doesn't seep any of the milky liquid but it has a gentle, creamy flavour and it catches in the oven and burnishes beautifully.