Smoked Salmon – Lime – Pizza with Crème Fraîche and Dill

Summary

Ingredients

For the dough:

• 400 g flour
• 1 pack dry yeast
• 1 teaspoon sugar
• 250 ml water, lukewarm
• 1 pinch (s) salt
• 2 tablespoon olive oil

For covering:

• 200 g salmon (smoked salmon), sliced
• 1 bunch dill
• 0.5 ½ lime (s), untreated
• 125 g mozzarella
• 100 g crème fraîche
• 2 tablespoon parmesan, freshly grated
• pepper from the grinder
• 0.5 can ½ tomato (s) (pizza tomato)
• Flour for the work surface
• Oil for the tin

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Instructions

1. The dough is enough for 2 trays, i.e. freeze half of it, as the topping is intended for 1 tray or 4 people! Let the frozen dough thaw in the refrigerator for half a day - it is then ready for use immediately and does not have to go any more.
2. For the dough, warm up the flour (microwave 600 W, 30 seconds or oven 50 ° C, 20 minutes) and make a dough from all the ingredients according to the instructions for the dry yeast. Preheat the oven to 225 ° C.
3. For the topping, chop the salmon if necessary, pluck the dill tips, cut the lime into wafer-thin slices and dice the mozzarella. Roll out the dough on a floured surface, place on an oiled baking sheet and form an edge.
4. Brush with the pizza tomatoes, apply the crème fraîche in blobs. Spread the salmon, dill and lime slices (won`t be eaten later - but give off a great taste).
5. Season with pepper from the mill. Finally, sprinkle with parmesan and spread the mozzarella on top. Bake the pizza for 10-15 minutes.