Pizza "Double Happiness" with smoked salmon

Ingredients for 1 servings:

• 400 g flour
• 200 ml water, warm
• 4 tbsp oil
• 2 tsp salt
• 1 tsp sugar
• 1 packet of dry yeast
• 125 g crème fraîche with herbs
• 2 tsp mustard, medium hot
• 2 cloves garlic
• pepper
• 1 tbsp tomato paste
• 2 tbsp water
• ½ tsp oregano, dried
• 200 g smoked salmon
• 1 large onion(s)
• some tomato peppers from the jar, cut into strips
• 10 black olives without stones, possibly 15
• 200 g grated cheese (mix of Edam and Tilsiter)

Instructions

Working time approx. 25 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

for a baking tray

Knead the flour, water, oil, salt, sugar, and dried yeast into a firm dough, shape it into a ball, and let it rise, covered, in a warm place for at least 45 minutes. Peel and finely chop the garlic and mix it with the crème fraîche, mustard, and a little pepper. Mix the tomato paste with the water and oregano. Preheat the oven to 180°C fan/convection oven (200°C top/bottom heat). Peel the onion, halve it, and cut it into thin strips. Cut the salmon into large strips and slice the olives. Roll out the dough on a baking sheet lined with baking paper and spread it with the crème fraîche mixture. Spread the tomato paste mixture on one half. Distribute the onions and salmon evenly, and top the tomato half with tomato, bell pepper, and olives. Sprinkle everything with grated cheese and bake in the middle of the oven for 15-20 minutes. Tip: If you don’t have any tomatoes, peppers, and olives left over, you can hide them in a spaghetti sauce the next day.