Wild salmon and dill pizza

Ingredients for 2 servings:

• 200 g wheat flour
• 75 g wholemeal spelt flour
• ½ cube of fresh yeast
• ½ tsp sugar
• 4 tbsp olive oil (2 tbsp for the dough and 2 tbsp for the baking tray)
• 1 tsp salt
• 175 g water, lukewarm
• 1 tbsp polenta
• 200 g crème fraîche or sour cream
• 50 g sour cream
• 100 g cheese, grated
• 2 spring onions
• 1 small onion(s), red
• ½ lemon(s), juice
• 2 tbsp, heaped dill
• pepper
• nutmeg
• 200 g wild salmon fillet(s)

Instructions

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

For the pizza dough, dissolve half a cube of yeast in the water with the sugar and let stand for 10 minutes. Knead the liquid with the flour and salt to form a dough. Add 2 tablespoons of olive oil and knead for another 10 minutes until the dough is smooth. Let it rise in a warm place for about 1 hour. In the meantime, for the topping, mix the crème fraîche with the juice of half a lemon, add the dill, the finely chopped spring onions and cheese and season with pepper and nutmeg. After the proving time, roll out the dough. Line a baking tray with baking paper, brush with 2 tablespoons of olive oil and sprinkle with the polenta. Place the dough on the baking tray and spread the crème fraîche and cheese mixture over the dough. Cut the salmon into strips, also cut the onion into thin strips, and add both to the crème fraîche mixture. Let it rise for another 20 minutes and then bake for 20 minutes in a preheated oven at 220 degrees on the middle rack.