Smoked Salmon, Olives and Herbed Sour Cream Pizza

The minute you take a step up towards salmon diet, there will be no turning back. Those who have tried it say that after some time, they get fed up with it. So here's a smoked salmon, olives and herbed sour cream pizza recipe from Sugaretal that gives salmon another taste! 

Pizza Dough (makes two 12 inch pizzas)
3 cups Plain Flour
2 tsp/7g/1 sachet dried yeast
1/2 tsp castor sugar
1/2 tsp salt
1 1/4 cups warm water
1 tbsp olive oil
Olive oil, for brushing
Semolina or Polenta, to dust

Pizza Topping
1 tbsp passata/pizza sauce
1/2 red onion thinly sliced
A few slices of smoked salmon
A handful kalamata olives
1 tbsp Extra Virgin Olive oil for drizzling
A handful of spinach, rocket, thyme and dill leaves

For the Herbed Sour Cream
1/4 cup sour cream
a few sprigs of parsley/oregano/thyme/chives finely chopped

Directions for the dough: Combine the dry ingredients in a large bowl and make a well in the centre. Add the warm water and olive oil. Mix together and use your hands to bring it to a soft dough. Knead it on a floured surface to make it smooth and pliable. Return it to the mixing bowl that has been brushed with oil. Add the dough and turn to coat.
Cover with a damp tea towel. Set aside in a warm place for 30 minutes or until dough doubles in size. Punch down dough with your fist. Remove the dough from the bowl and knead it gently for a minute. Halve the dough and roll it out to the desired portion and thickness.

Directions for the topping: Preheat the oven to 220 degrees C. Dust pizza tray with semolina or polenta. Place the rolled out dough onto the prepared tray. Spread a thin layer of passata or pizza sauce around the base of the pizza. Top with smoked salmon, olives and red onion. Season with salt and pepper and drizzle with olive oil. Bake for 10 minutes or until base is crisp. While the pizza is baking mix the sour cream and herbs together to make herbed sour cream. Remove the pizza from the oven, dollop with sour cream and top with leafy greens.

Posted by Diane Araga, on October 7, 2013 at 8:00 AM