Smoked Salmon Pizza

With potato, spinach and chilli tomato sauce

prep
40 MINS
cook
15 MINS
serves
4
prep
40 MINS
cook
15 MINS
serves
4

Ingredients

  • Pizza Dough:
  • 2 cups plain flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 x 7g sachet dried yeast
  • 2/3 cup warm water
  • 2 tablespoons olive oil
  • semolina, for dusting
  • Topping:
  • 400g jar Providore Series Italian Vine Ripened Tomatoes With Red Chilli sauce
  • 200g unpeeled baby potatoes, thinly sliced
  • oil spray
  • ½ small red onion, thinly sliced
  • 6 bocconcini, torn into pieces
  • ¾ cup shredded parmesan cheese
  • 100g smoked salmon
  • 2 teaspoons baby capers
  • 35g (1 cup) baby spinach leaves
  • 1 tablespoon olive oil
  • lemon wedges and fresh dill, for garnish

Method

Step 1

Combine flour, sugar, salt and yeast in a large bowl. Make a well in the dry ingredients and add combined water and oil, stirring to make a rough dough. Using hands, bring the dough together before turning out onto a lightly floured board. Knead for 2 minutes until smooth.

Step 2

Transfer dough to a lightly oiled bowl, cover with cling wrap. Stand in a warm place for 30 minutes or until dough has doubled in size. Divide dough into 2 and roll each out into a 35cm x 20cm rectangular or 30cm round pizza base. Transfer to a semolina dusted baking tray.

Step 3

Spread each pizza base with half a jar of Providore Series Italian Vine Ripened Tomatoes with Red Chilli sauce. Arrange potato slices over sauce and spray with oil. Dot with onion, bocconcini and sprinkle with parmesan cheese.

Step 4

Bake in a preheated oven at 200°C for 15-17 minutes or until cooked through and cheese is golden. Remove from oven.

Step 5

Top with salmon, capers and spinach leaves. Drizzle with oil and serve with a generous squeeze of lemon juice. Serve immediately.


Tip

Use pre made pizza bases and a mandolin to slice potatoes to save time. Semolina will ensure a crispy pizza base.