Salmon – Spinach – Pizza

Ingredients for 1 servings:

• 1 cube of yeast
• 200 g wheat flour
• 100 g wheat flour (wholemeal)
• 200 ml water, warm
• 3 tsp sugar
• 1 tsp salt
• Parsley and/or oregano
• 400 ml tomato sauce
• 1 onion(s)
• 200 g salmon
• 600 g spinach
• 300 g crème fraîche
• 1 bunch of dill
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with crème fraîche and dill

Dough (makes 2 small pizzas or one large baking sheet): Crumble the fresh yeast and mix it with 1 teaspoon of sugar in the water. Combine the flour, salt, and remaining sugar in a bowl and mix. Gradually add the yeast and knead into a dough that isn’t too wet. It shouldn’t stick to your hands or the bowl at the end. If you want to add some flavor, you can add some parsley and/or oregano. Preheat the oven to 50°C. Roll out the dough and place it on a baking sheet lined with baking paper. Turn off the oven and let it rise in the oven until the topping is ready, but for at least 30 minutes. Topping: Heat the spinach in a pan and season with salt and pepper. Whether you use frozen (creamed) spinach or fresh spinach is up to you. Slice the onion into rings. Spread the tomato sauce and onion rings on the base. Then place the salmon slices on top. Arrange the spinach in small piles on top, along with the crème fraîche. Bake for about 20 minutes at approximately 190°C. When the pizza is done, scatter the dill over it.