You can’t resist the WHITE PIZZA WITH PUNTARELLE AND SALMON, served in squares, appetizing and tasty, also great as a Christmas appetizer.
The delicious Roman white pizza, crispy on the outside and soft on the inside, topped with stracchino, Roman-style puntarelle, and slices of smoked salmon, a unique topping that will not go unnoticed at the table. Tasty idea to try for a nice pizza evening with friends on Saturday night, but also perfect to serve among the appetizers or at the Christmas aperitif.
To top the pizza, I chose La Nef’s King Salmon, the high-quality smoked salmon smoked on beech wood with guaranteed quality, processed fresh and never frozen at any stage of processing.
La Nef’s King Salmon is perfect to prepare and make every dish special, let’s see together the recipe for white pizza with puntarelle and salmon, delicious and too tasty!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: baking sheet
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 4 cups all-purpose flour
- 2 tsp instant dry yeast
- 1 tsp sugar
- 1.5 cups water
- 3 tbsps extra virgin olive oil
- 2 tsp salt
- 9 oz stracchino cheese
- 4 oz La Nef's King Salmon
- 3.5 oz puntarelle (already cleaned and washed)
- 1 clove garlic
- 4 anchovies in oil
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
Steps
In a large bowl, put the flour, dry yeast, and teaspoon of sugar, then mix. Pour the water a little at a time, stirring with a spoon, leaving a little aside to add towards the end. While kneading, pour the olive oil, also gradually, and lastly the salt. With the spoon, fold the dough from the outside towards the center, pour the remaining water. Work the dough with your hand, folding the dough several times. Cover with cling film and leave it for half an hour.
After the first half hour, proceed with the first folds, then with the dough still in the bowl, pull up one edge of the dough at a time and fold it towards the center, proceed like this with four sets of folds. Cover with cling film and repeat the same folds another two times at half-hour intervals. After the remaining folds, let the dough rise, leaving it in the same bowl covered with cling film, in a dry place for about 4 hours.
After the rising time, pour the dough into an oiled baking sheet and with the help of your fingertips spread it thin, it should cover the entire base of the pan. Cover the pan with a cloth and let it rise again for half an hour.
With your fingers, create dimples on the pizza, brush the base with a little extra virgin olive oil and bake in a preheated static oven at 392°F for about 20 minutes, remove when the base is crispy and the top is beautifully golden. Let it coolSeason the puntarelle with chopped anchovies, garlic clove, extra virgin olive oil, and a grind of pepper and salt; you can also add vinegar if you like, but I do not recommend it for this recipe as the puntarelle will top the pizza and in this case, you should consume it immediately because once seasoned with vinegar, they will release some of their vegetable water.
Spread the stracchino cheese on the pizza base, also add the puntarelle and slices of La Nef’s King Salmon. Cut the pizza into square pieces and serve at the table.
