Smoked Salmon Pizza with Arugula
The Smoked Salmon Pizza with Arugula is an inspiration of the Alsatian food, tarte flambée. It has a thin crest base and can be a quick meal, a snack, or a starter.
Servings 2
Ingredients
Dough
- 10 g fresh yeast
- 50 ml water lukewarm
- 90 g all-purpose flour
- 40 g whole rye flour
- 1 pinch salt
- 1 egg
- 5 ml olive oil
Toppings
- 150 g smoked salmon
- ½ bulb onion medium size
- 4 tbsp tomato purée
- 50 g arugula
- 50 g Gouda cheese
- 10 g butter
Instructions
Dough
- Dissolve the yeast in lukewarm water. Work the yeast, wheat and whole rye flour, and egg into a smooth dough. Cover and set aside for 20 min.
- Add salt and olive oil to the dough and knead until fully incorporated. Cover and allow to rise for approximately 20 min.
- Preheat the oven to230C. Line a large baking tray with parchment.
- Divide the dough into two portions. Roll the dough out on a lightly floured surface into a rectangular shape (or any shape) as thin as possible. You can use a knife to shape the edges of the rectangular.
- Transfer the dough to the lined baking tray.
Toppings
- Spread the tomato purée over the top, leaving a space around the edge without any topping.
- Chop the onion into half-thin rings. Add the onions to the pan with the butter, and cook a few minutes until the onions have softened but not brown. Cut the cheese into thin strips. Set aside. Wash arugula roughly, though away any brown or wilted leaves.
- Spread over the smoked salmon, sauteed onions, and cheese.
Baking
- Bake for around 9minutes until the edges are lightly brown and crisp and the toppings are just starting to colour.
- Now top with the arugula and bake for another minute.
- Serve immediately.