Smoked Salmon – Lime – Pizza with Crème Fraîche and Dill
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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).
- Season with pepper from the mill. Finally, sprinkle with parmesan and spread the mozzarella on top. Bake the pizza for 10-15 minutes.
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