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Recipe

Smoked salmon, caper and red onion pizza with rocket

Nici Wickes' salmon, caper and red onion pizza recipe is light, tasty and full of zing! The easy homemade pizza dough recipe and the tasty topping combo is sure to be a hit with the whole family

By Nici Wickes
  • 30 mins preparation
  • 25 mins cooking
  • 45 mins marinating
  • Makes 2
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This recipe first appeared in New Zealand Woman's Weekly.
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Ingredients

Basic pizza dough
  • 250 millilitre warm water
  • 1 teaspoon sugar
  • 2 teaspoon active yeast
  • 500 gram (about 3½-4 cups) high grade flour, plus extra for kneading
  • 1/2 teaspoon salt
  • olive oil
Topping
  • 2 tablespoon olive oil
  • 1 cup canned crushed tomatoes
  • 4 silverbeet leaves or handful spinach, finely shredded
  • 1 teaspoon dried dill
  • 1 quantity basic pizza dough (recipe above)
  • 1 cup mozzarella cheese, grated
  • 1 red onion, very thinly sliced
  • 100 gram cold smoked salmon
  • 4 tablespoon sour cream
  • 2 tablespoon chives, finely chopped
  • 3 tablespoon capers
  • 2 spring onions, thinly sliced
  • small handful rocket
  • 1/4 teaspoon sea salt

Method

Basic pizza dough recipe
  • 1
    Pour the water into a large, warmed bowl. Stir in the sugar, then sprinkle over the yeast and stir gently. Cover and leave for 12-15 minutes in a warm place until it looks frothy like a milkshake.
  • 2
    Add the flour and salt. Knead until it forms a sticky, soft dough that springs back to the touch – I use a dough hook in my mixer, but by hand it may take 10-15 minutes on a well- floured bench. Oil the bowl, then return the dough to it. Cover with a plastic shopping bag and leave in a warm place to double in size – 45 minutes to an hour. Use this time to prepare your toppings/fillings.
  • 3
    Once doubled in size, gently knock back, then split in two (or more if you want smaller pizzas). Roll out and transfer to pizza trays, ready for toppings.
Smoked salmon, caper and red onion pizza
  • 4
    Preheat oven to 250°C. Place a tray in the oven to heat up.
  • 5
    In a small saucepan, simmer the olive oil, tomatoes, greens and dill for 10 minutes or until thickened a bit. Cool for 5 minutes, then spoon over the pizza bases, leaving a 1cm rim free from toppings.
  • 6
    Sprinkle over the cheese and red onion. Cook for 15 minutes until the cheese is bubbling and the rim is golden and puffed. Remove from oven and add the smoked salmon. Dab on the sour cream and scatter the chives, capers, spring onions and rocket. Season with salt and serve.

Notes

  • Makes 2 x 25cm thin-based pizzas. - Use Turkish flatbread, pita bread, roti or even pastry. rolled very thin, for a quick pizza base.

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