Pizza with salmon, fennel and zucchini

Ingredients for 1 servings:

• 300 g flour
• 1 sachet of dry yeast
• 1 cup of lukewarm water
• 1 pinch of salt
• 1 pinch(s) of sugar
• 1 large fennel
• 1 m.-large zucchini
• 2 m.-sized onion(s)
• 250 g cocktail tomatoes
• 125 g salmon fillet(s), frozen
• 200 g crème fraîche
• 75 g herb cream cheese
• salt and pepper
• 1 tsp dill, dried
• 1 tbsp oil
• 2 tbsp water

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 20 minutes

Dough: Mix flour with dry yeast, salt, and sugar, gradually adding water and kneading into a dough. Cover the dough and let it rise in a warm place for one hour. Topping: Thaw the fish fillet. In the meantime, wash and trim the fennel and zucchini and cut into 3 mm thick slices. Cut the onions into 3 mm thick rings. Sauté in a covered pan with a little oil and a little water for about 15 minutes until al dente. Preheat oven to 200 degrees Celsius. Knead the dough again. Dust a baking tray with flour and roll out the dough. Spread with 100 g crème fraîche. Arrange the drained vegetables on top. Cut the salmon fillet into 5 mm thick strips and arrange on top. Spread the remaining crème fraîche with a teaspoon. Season with salt, pepper, and dill sprigs. Bake for 30 minutes at 175 degrees Celsius. After baking, portion out and place on 3 plates. Only then garnish with halved cocktail tomatoes and small mounds of cream cheese.