Pizza with Smoked Salmon and Caramalised Onions

Ingredients: ( serves 4 )
Pizza Dough:
1 1/2 cups or 350ml warm water (ca. 110°F or 45°C)
1 1/2 tablespoons or 25g sugar
3 teaspoons or 15ml active dry yeast (about 1 1/2 envelopes)
4 1/2 cups or 560g all purpose flour
4 1/2 tablespoons or 70ml olive oil + some for greasing
2 1/4 teaspoons or 10g salt

Pizza with Smoked Salmon and Caramalised Onions

Method

  1. Brush large bowl with oil. Mix warm water and sugar in processor. Sprinkle yeast over; stir to dissolve. Let stand until mixture bubbles, about 10 minutes. Add flour, 4 1/2 tablespoons oil, and salt. Process 1 minute.
  2. Transfer dough to floured surface; knead until smooth, about 5 minutes. Transfer to prepared bowl, turning to coat with oil. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
  3. Sprinkle flour over rimmed baking sheet. Divide dough into 6 equal portions; roll each into ball. Space dough balls evenly on baking sheet. Place a damp tea towel over dough. Refrigerate 1 hour before rolling and baking. This recipe provides plenty of dough, so feel free to use less at the baking stage.

Toppings:
300gr of Burren Smokehouse Salmon of Knowledge, thinly sliced
4 brown onions, sliced
1/2 cup or 120ml of sour cream
2 tbs of capers
Fresh dill
4 tbs or 60ml of olive oil
Juice of 1/2 lemon
Sea salt

  1. Pre-heat the oven to 300°F or 150°C.
  2. Slice the onions thinly and evenly. Heat oil over a medium-high heat in a large, heavy-based fry-pan. Add the onions and saute until a deep golden brown. This process will take about 25 minutes. Start frying the onions on a medium heat and then gradually lower the heat. Stir the onions occasionally and make sure they don’t burn.
  3. Roll out the dough and then brush will a little olive oil on both sides. Place dough on a baking tray and then bake for 10-15 minutes. Bubbles may rise in the dough but just pop them once the dough is cooked.
  4. Remove the pizza from the oven and then top with caramelized onions, and smoked salmon. Sprinkle on capers, dill and top with sour cream.
  5. Finish with a squeeze of lemon juice and a sprinkle of sea salt.
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