Page 82 - COMING UNSTUCK by Sara tuck
P. 82
salmon pizza Some of the best things in
life are so bloody simple
for one aren’t they? Sunshine, fresh
air, a good laugh with
friends, a swim in the sea
– for me this pizza also
makes the list.
Pizza dough: Mix flour and salt together in the bowl of a big mixer or a big
Makes 4 bases bowl. Put water in a jug, whisk in sugar or honey then gently
(3 for the freezer) stir in yeast and leave to sit for 5 minutes until the mixture has
a frothy top. Stir into flour with olive oil, then either mix by
4 cups 00 or high-grade (bread) hand, or use a mixer with a dough hook to bring the dough
flour together and knead for 5 minutes (longer by hand – tip out of
½ tsp salt the bowl and give it at least 10 minutes of kneading!) until it is
1½ cups tepid water (+ 1 tbsp smooth and elastic. Put into a bowl greased with a little extra
extra if needed) olive oil, cover with plastic wrap and leave to sit in a warmish
1 tsp caster sugar spot for 45 minutes. Remove from the bowl, knock the air out
8g (¼ oz) sachet dried yeast and knead 1-2 minutes further. If the dough feels extra sticky,
1 tbsp extra virgin olive oil knead lightly on a floured bench or board until the flour is
incorporated and the dough feels smooth and glossy. Divide it
For the salmon pizza: into 4 balls and cover with plastic wrap again or put in sealable
⅓ cup grated mozzarella plastic bags and pop in the freezer for at least 2 hours, which
⅓ cup finely grated parmesan I find helps to 'settle' it. You can now use the dough or freeze it
100g (3½ oz) sliced smoked until you are ready to use it. Be aware that it may try and escape
salmon from its plastic wrappings in the fridge! Each ball will make one
60g (2 oz) buffalo mozzarella, largeish pizza – I always save a few pieces for (ahem) breakfast.
drained on a paper towel
sea salt & freshly ground pepper Preheat the oven to 230˚C (450˚F) and put an oven tray in
1-2 tbsp capers to heat up (or use a pizza oven and/or pizza stone if you have
1 tbsp chopped fresh dill them). Sprinkle a little flour on a piece of baking paper and
1 small lemon, quartered roll the dough out directly onto it, then pop in the freezer for
(optional) 20 minutes. Sprinkle the grated mozzarella and parmesan over
the pizza base then top with smoked salmon. Tear the buffalo
mozzarella into tablespoon-sized chunks, dot over the pizza
then season with salt and pepper. Carefully slide the prepared
pizza onto the very hot oven tray and cook 12-15 minutes until
golden. Sprinkle with capers and dill, then squeeze over a bit
of lemon juice if you like. Serve with a green salad and a glass
of your favourite wine.
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