Flat bread pizza with smoked salmon

Method

1. Combine the flour with the semolina in a bowl and add a splash of olive oil.

2. In a jug, combine the yeast, sugar and water together and stir until the yeast dissolves.

3. Slowly add the water mixture to the flour until you get a dough consistency (you will probably only use about half the water). Mix the dough with your hands.

4. Remove the dough from the bowl onto your work surface and knead it so that all the ingredients are well incorporated and the dough is smooth.

5. Leave the dough to rest in a covered bowl in a warm place for 10-15mins so that it rises slightly.

6. Flour a work surface and roll the dough out so that it is about 0.5cm thick and round in shape. Sprinkle with semolina on both sides and place on a flat grill or in a large hot frying pan.

7. Cook until golden on both sides and then remove from the heat.

8. For the smoked salmon topping: spread the flat bread with the crème fraiche and a squeeze of lemon juice.

9. Lay the slices of salmon over the crème fraiche and sprinkle with the cod’s roe, tarragon and capers.

10. To serve, cut the pizza into pieces and sprinkle with a little ground black pepper.

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Ingredients

6 tbsp heaped '00' flour
2 tbsp heaped Semolina, plus extra for sprinkling
2 tbsp Olive oil, for mixing
fresh Yeast
1/2 tsp caster sugar
275ml warm water
plain Flour, for kneading

For the smoked salmon topping

100ml natural yogurt, sour cream or creme fraiche
1 lemon
6 slices Smoked salmon
3 tbsp smoked cod's roe
small handful, chopped tarragon
2 tbsp capers

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