Pizza with smoked salmon and creamed spinach
Amazing fresh pizza with smoked salmon and creamed spinach.
- Pizza dough (2 bases):
- 15g fresh yeast (approx. 5g dry yeast)
- 200ml cold water
- 1 tsp salt
- 100ml olive oil
- 50g durum flour for rolling out pizza bases
- 360g plain flour
- 300 g spinach leaves
- 2 cloves of garlic
- 1 tbsp vegetable oil
- 250 g ricotta
- 100 g mozzarella
- 10 slices of cold-smoked salmon
- 10 leaves
In the kitchen:
Dissolve the yeast in the water. Add salt and olive oil. Stir some of the durum flour into the yeast mixture until it is smooth and does not contain any lumps. Stir the plain flour in a little at a time until the dough no longer sticks to the bowl. The dough should feel a little sticky. Divide the dough in two. Roll out the pizza dough on remaining durum flour and place on the baking tray. Wash the spinach and crush the garlic. Grate the mozzarella and mix with spinach, garlic and ricotta. Add oil to smooth texture. Spread creamed spinach on the bases before putting them on the barbecue.
At the barbecue:
Fill the chimney starter with Weber briquettes and prepare the barbecue for indirect heat - approx. 280-290°C. Put the pizza stone on the grate and preheat well for approx. 10 min. Put the baking tray with the pizza dough on the stone and bake the pizza bases for approx. 6 min until the bottom is crisp and golden.