Smoked Salmon Pizza

With potato, spinach and chilli tomato sauce.

prep
40 MINS
cook
15 MINS
serves
4
prep
40 MINS
cook
15 MINS
serves
4

Ingredients

  • Pizza Dough:
  • 2 cups plain flour
  • 1 teaspoon sugar
  • 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
  • Oil spray
  • ½ small red onion, thinly sliced
  • 6 bocconcini, torn into pieces
  • ¾ cup shredded parmesan cheese
  • 100g smoked salmon
  • 2 teaspoons baby capers
  • 35g (1 cup) baby spinach leaves
  • 1 tablespoon olive oil
  • Lemon wedges and fresh dill, for garnish

Method

Step 1

Combine 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.


Tip

Use pre made pizza bases and a mandolin to slice potatoes to save time. Semolina will ensure a crispy pizza base.