Name: Smoked salmon and crème fraîche pizza
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 1/2 cup (360g) ricotta cheese; 2 tablespoon olive oil; 1 1/2 tablespoon black lumpfish roe; 2 tablespoon finely chopped fresh chives; 300 gram thinly sliced smoked salmon; 1 baby fennel, sliced finely; 1 cup loosely packed watercress sprigs; 1/2 cup (120g) crème fraîche; 1 lemon, cut into wedges; 1 1/2 cup (225g) '00' flour, ead flour or plain (all-purpose) flour; 1 teaspoon (4g) dried yeast; 1 teaspoon caster sugar; 1 teaspoon fine table salt; 1 tablespoon olive oil; 1/2 cup (125ml) warm water, approximately

Smoked salmon and crème fraîche pizza

Reserve some of the fronds from the fennel before slicing and sprinkle over the pizzas to serve. You can use sour cream instead of crème fraîche.

Serves 6

Cook

45M

Ingredients

1 1/2 cup (360g) ricotta cheese

2 tablespoon olive oil

1 1/2 tablespoon black lumpfish roe

2 tablespoon finely chopped fresh chives

300 gram thinly sliced smoked salmon

1 baby fennel, sliced finely

1 cup loosely packed watercress sprigs

1/2 cup (120g) crème fraîche

1 lemon, cut into wedges

1 1/2 cup (225g) '00' flour, ead flour or plain (all-purpose) flour

1 teaspoon (4g) dried yeast

1 teaspoon caster sugar

1 teaspoon fine table salt

1 tablespoon olive oil

1/2 cup (125ml) warm water, approximately

Method

1.Place cheese in muslin or paper towel-lined sieve over medium bowl. Drain for at least 1 hour. After draining you should have 1 cup of cheese.

2.Meanwhile, make pizza dough. Combine flour, yeast, sugar and salt in medium bowl; make a well in the centre. Stir in oil and enough of the water to mix to a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in large oiled bowl, cover; stand in a warm place about 1 hour or until dough doubles in size. Turn dough onto floured surface; knead until smooth.

3.Preheat oven to 240°C/475°F. Oil two oven or pizza trays; place in heated oven.

4.Divide dough in half; roll each half on floured surface into a 30cm (12-inch) round. Place on trays.

5.Spread bases with cheese. Bake about 10 minutes or until bases are browned and crisp.

6.Meanwhile, combine oil, roe and chives in small bowl.

7.Serve pizzas topped with salmon, fennel, watercress and crème fraîche; drizzle with the oil and roe mixture, serve with lemon wedges.

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