Salmon & Avocado Pizza

  • Cook: 90 min
  • Servings: 4

Ingredients

Pizza crust

  • 500 g wheat flour (or pizza flour)
  • 3 dl lukewarm water
  • 1 tbsp olive oil
  • 1 package dried yeast
  • 1 tsp salt

Topping

  • 100 g mozzarella
  • 150 g cream cheese with garlic and herbs
  • 200 g smoked salmon
  • 1 avocado
  • 1 bundle of dill
  • 4 tbsp capers
  • 4 tbsp oil

Twist

Vary the topping using scallions, red onion, coriander or small broccoli florets.

Serving

Slice and eat straight from the oven with a green salad of your choice.

Pizza is an all time favourite, but try replacing the tradtional tomato sauce with cream cheese and use salmon and avocado as a topping for a refreshing and different pizza experience.

Start by making the pizza dough. Mix all the ingredients and knead for a few minutes. You may use a kitchen machine, if you have one. Leave the dough to rise in a warm place for at least half an hour - preferably longer. Put some flour on the kitchen table and divide the dough in two. Use a rolling pin to round and flatten the dough, preferably directly on the baking paper.

Spread the cream cheese on the crust, then add the mozzerella. Top off with sliced, smoked salmon.

Bake the pizzas one at a time in the preheated oven. If your oven can reach 300 degrees, bake it at approximately 8 minutes until the crust is crispy and done. You may also bake the pizzas at 225 degrees for 25 minutes. Make sure to use both upper and lower heat. If you have a pizza stone use it to make the crust super crispy.

While the pizza is baking, prepare the fried capers. Drain the capers and pat them dry with kitchen towel. Heat the oil and fry the capers at a medium heat for a couple of minutes. Place the capers on paper towel to drain from excess liquid and oil.

Top the baked pizzas with thinly sliced avocado, fried capers and dill.