in Italy

Pizza with dill and salmon

updated

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Ingredients for 2 servings:

  • 1 pack of dough (yeast dough)
  • 1 onion(s), red
  • 1 tbsp olive oil
  • ½ bunch of dill
  • 1 bunch of chives
  • 250 g crème fraîche
  • 1 pinch(s) pepper, black
  • 300 g smoked salmon, thinly sliced

Instructions

Working time approx. 1 day 6 hours; Total time approx. 1 day 6 hours

Slice the onion into thin rings. Divide the dough in half and roll each half out thinly on a floured surface. Brush with olive oil and arrange the onion rings on top. Place in the oven preheated to 250°C (225°C fan-assisted oven) and bake on the lowest rack for about 12 minutes. Finely chop the dill and chives, setting some aside. Mix the rest with a little crème fraîche and freshly ground pepper. Remove the pizzas from the oven and spread the crème fraîche on top. Top with salmon and garnish with the remaining herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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