Serves
4
Prep Time
40 minutes
Cooking Time
15 minutes
Ingredients
Pizza Dough:
- 1 teaspoon sugar
- 2 cups plain flour
- ½ teaspoon salt
- 7g sachet dried yeast
- ⅔ cup warm water
- 2 tablespoons olive oil
- Semolina, for dusting
Topping:
- 400g jar Prodivore d'Italia Italian Vine Ripened Tomatoes with Red Chilli Pasta Sauce
- 200g unpeeled baby potatoes, thinly sliced
- ½ small red onion, thinly sliced
- Oil spray
- 6 bocconcini, torn into pieces
- 100g smoked salmon
- ¾ cup shredded parmesan cheese
- 35g (1 cup) baby spinach leaves
- 2 teaspoons baby capers
- Lemon wedges and fresh dill, for garnish
- 1 tablespoon olive oil
Method
STEP 1Combine flour, sugar, salt and yeast in a large bowl. Make a well in the dry ingredients and add combined water and oil, stirring to make a rough dough. Using hands, bring the dough together before turning out onto a lightly floured board. Knead for 2 minutes until smooth.
STEP 2
Transfer dough to a lightly oiled bowl, cover with cling wrap. Stand in a warm place for 30 minutes or until dough has doubled in size. Divide dough into 2 and roll each out into a 35cm x 20cm rectangular or 30cm round pizza base. Transfer to a semolina dusted baking tray.
STEP 3
Spread each pizza base with half a jar of Prodivore d'Italia Sauce. Arrange potato slices over sauce and spray with oil. Dot with onion, bocconcini and sprinkle with parmesan cheese.
STEP 4
Bake in a preheated oven at 200°C for 15-17 minutes or until cooked through and cheese is golden. Remove from oven.
STEP 5
Top with salmon, capers and spinach. Drizzle with oil and serve with a generous squeeze of lemon juice. Serve immediately.
Tips
Use pre made pizza bases and a mandolin to slice potatoes to save time. Semolina will ensure a crispy pizza base.