Pizza Alaska

Ingredients for 2 servings:

• 225 g flour
• 150 ml water, warm
• ½ pack of dry yeast
• ½ tsp sugar
• ½ tsp salt
• ½ tbsp olive oil
• Flour for the work surface
• 200 ml tomato(s), pureed
• 4 tbsp tomato paste
• e.g. oregano
• 150 g smoked salmon
• 200 g crème fraîche
• a little dill, finely chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

with smoked salmon and crème fraîche

Knead the dough ingredients together and let it rise in a warm place until doubled in size. For the sauce, mix the tomato paste with the passata and season with oregano. Roll out the risen dough on a floured surface. Line a 28 cm springform pan with baking paper and press the dough into it. I like the dough to be rolled out very thinly and then use any leftover dough to make pizza rolls. Prick the dough several times with a fork and spread the sauce on top. Then top with salmon and dollops of crème fraîche with a teaspoon. Finally, sprinkle with a touch of dill. Bake at 200°C for about 20-25 minutes (top/bottom heat). The pizza is ready when the base is browned.