Summary

Ingredients

• 500 g flour, smooth
• 70 ml olive oil
• 1 tablespoon salt
• 1 point yeast, dry yeast (7g)
• 2 tablespoon herbs Provence
• 1 teaspoon sugar
• 400 ml water
• 300 g salmon fillet (s), smoked
• 300 g mozzarella
• 100 g pesto
• salt and pepper

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Instructions

1. Make a yeast dough the evening before using flour, yeast, olive oil, the spices and water. Put in the fridge overnight.
2. The next day, roll out the dough on a baking sheet and bake blindly in the preheated oven at 180 degrees for about 20 minutes (that means: cover with baking paper so that the dough remains soft and does not get a crust.) Allow to cool.
3. Brush the cooled dough with pesto, place the sliced smoked salmon on top and top with the sliced mozzarella, salt and pepper.
4. Serve cold. With a vinaigrette made from lemon juice and basil.