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Flat bread pizza with smoked salmon
- Prep time:
- 25 mins, plus 15 minutes resting
- Cook time:
- 5 mins
- Serves:
- 1-2
Aaron Craze’s flatbread pizza with its topping of crème fraiche and smoked salmon makes an ideal light lunch or substantial snack.
Ingredients
For the pizza base
- 175g '00' flour
- 40g Semolina, plus extra for sprinkling
- pinch Salt
- 1 tsp Olive oil
- 1 1/2 tbsp fresh Yeast
- 1/2 tsp caster sugar
- 175 ml warm water
For the smoked salmon topping
- 100 ml Crème fraîche
- 1/2 Lemon
- 1 X 80g packet Smoked salmon, trimmings
- small handful, tarragon, leaves, chopped
- 2 tbsp capers, drained
Method
1. Mix the flour with the semolina and salt and add the olive oil.2. Combine the yeast, sugar and water and stir until the yeast has dissolved
3. Gradually add the liquid to the flour and mix until it comes together as a soft dough.
4. Turn the dough onto a work surface and knead until smooth. Return to the mixing bowl and cover with cling wrap.
5. Leave to rest in a warm place for 10-15mins – until the dough will risen slightly.
6. Dust the work surface with flour and roll the pizza base out to a rough circle, about 0.5cm thickness. Sprinkle with semolina on both sides and transfer the dough to a heated frying pan.
7. Cook, on a moderate heat for about 5-7 minutes on each side until lightly coloured. Turn out onto a board for serving.
8. Spread the base with crème fraiche which has been sharpened with a squeeze of lemon.
9. Top with salmon slices and sprinkle with tarragon and capers.
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