Very simple and tasty pizza with thin slices of smoked salmon, sautéed greens, and creamy stracchino… great to serve for dinner but also cut into wedges as an appetizer. The base is very easy to prepare, then it’s cooked with only mozzarella (to prevent the surface from drying) and topped with the other ingredients after baking. With these quantities, you can make 2-3 thin pizzas, or a classic rectangular tray if you prefer a slightly thicker focaccia. Try the pizza with smoked salmon, it’s very appetizing and suitable for all occasions!
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 2-3 pizzas
- Seasonality: All seasons
- Energy 639.50 (Kcal)
- Carbohydrates 69.01 (g) of which sugars 4.27 (g)
- Proteins 37.93 (g)
- Fat 24.87 (g) of which saturated 8.69 (g)of which unsaturated 5.89 (g)
- Fibers 3.52 (g)
- Sodium 1,394.92 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/4 cups all-purpose flour
- 1.4 oz dried sourdough starter (or 1 tsp active dry yeast)
- 2 tbsp extra virgin olive oil
- 1 cup water
- 1/2 tsp fine salt
- 9 oz mozzarella
- 7 oz smoked salmon
- 3 1/2 oz stracchino cheese
- 12 oz chard (or spinach)
- extra virgin olive oil
- salt
Tools
- 3 Baking trays or a large tray
- Stand mixer
- Pan
- Bowl
Preparation
Put the flour in the stand mixer bowl, add the yeast and the extra virgin olive oil. Start the hook at low speed and pour water slowly.
Once the dough ball has formed, add the salt and continue kneading for 5-6 minutes, until the dough is soft and homogeneous (1).
Cover the bowl with plastic wrap and let rise in a sheltered place for about 2 hours, or until the dough is more than doubled (2).
After the time has passed, grease well 2 or 3 pizza trays (the number varies depending on the size) and spread the dough with your hands.
Let rise again, always in a sheltered place, for 40-50 minutes.
In the meantime, clean the chard, wash it and let it wilt in a pan with a drizzle of oil and a pinch of salt.
Slice the mozzarella and let it drain from excess whey.
After the rising, distribute the mozzarella on the pizzas, add a drizzle of oil and a pinch of pepper if desired (3).
Place the pizzas in a hot oven at 430°F and bake for about 15 minutes, or until they are dry and crispy at the base. Cooking times and temperature always depend on your oven.
Once the pizzas are cooked, remove them from the oven and spread the sautéed chard, salmon, and stracchino in small dollops on the surface.
The pizza with smoked salmon, herbs, and stracchino is ready… enjoy your meal!
Tips and Variations
You can reduce the amount of yeast by increasing the rising times accordingly.
Adjust the amount of water in the dough based on the flour’s absorption, which varies depending on the type used.
You can replace chard with spinach. You can also use cut radicchio, adding it raw at the end of cooking.
You can replace stracchino with another creamy fresh cheese.
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