Smoked salmon & cream cheese pizza

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So not only is today pancake day but it’s also national pizza day, what an incredible day pizza followed by pancakes for dessert, what more could you ask for?!

I thought I would share with you my favourite pizza recipe.

Ingredients

400g Strong white floor
7g Dried yeast sachets
1tbsp Golden caster sugar
1tsp Fine sea salt
2tbsp Extra virgin olive oil
325ml Lukewarm water
100g Cream cheese
100g Grated cheese
1 Avocado
50g smoked salmon
Handful fresh dill

Sieve the flour and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands. Divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about two medium pizzas. I usually make one and freeze the second base for a quick dinner during the week.

Simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.
Preheat oven to Gas mark 7/220c. Spread the cream cheese over pizza base, thinly slice avocado and place on the cream cheese. Sprinkle pizza with cheese and add smoked salmon on top. Garnish with the fresh dill.
Place in oven for 10-15 minutes and enjoy with your favourite pizza buddy.
Hope you enjoy it as much as I do.

 

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