Tomatoes pizza, salmon marinated, capers, onions, sour cream, chives, oregano, olive black
Cheese, Fish, Seafood & Shellfish
By-the-book dough for an optimal crust for an unusual but tasty pizza recipe.
IngredientsRecipe for 4
- Salt and pepper
Preparation time: 120 min
Preheat your Oven at 425 °F
Peal off the onion skin then cut it very thin. Pick the leaves out of the basil, chop down the garlic the smallest possible and idem for the chives. In a big pot of boiling water, sink in the salmon for 5 seconds, just for it to become lightly pink then roll it all around in the marinade and then off in the fridge for it to rest. A good 2 hours.
- Tomato sauce
Bring everything to a boil, then with the lid off, cook it gently for 45mins. Acidity should be going downwards as the cooking goes. Make sure you taste every now and then. Blend it all with a mixer.
- Pizza dough
Tempered water in the kitchenaid with the sugar and the yeast. Let them act together for a 5-7mins. As soon as you're seeing light bubbles in the bowl, throw all the flour and the salt, one shot then start your kitchenaid at 4. Gradually put it up to 7 for 3-5mins. Let the dough rest for 35mins with a humid rag on top of it. Softly press on it for all the air to come out then the rag back on it again for another 30mins. Press the air out again with your hands then fold it into the desired pizza shape.
Since you've already blenched your salmon in hot water, roll it all around in the mixture for the marinade. Cut small pieces, 0.5cm thick.
Throw away the brine from the capers and the chopped olives. Mix altogether the chives with the sour cream then add alt & pepper.
On the dough, pour the cold tomato sauce first, then the garnishes and finish with the salmon and olive oil everywhere! It will keep the pizza from being dry.
Hands down that the main trick here is the pizza dough. Make sure it is very smooth in texture and that you've let it rise 2 times before molding it into the desired form you want. High, high temperature at first for the dough to colour.