Whole Wheat Pizza with Zucchini and Salmon
Ingredients
- For the dough
- ½ cube fresh Yeast (21 grams)
- 1 tsp brown sugar
- 400 grams Whole wheat flour
- 2 Tbsps olive oil
- 1 tsp salt
- Pastry flour (for the work surface)
- For the topping
- 2 baby Zucchini
- 450 grams Salmon
- 1 organic lemon
- 125 grams Sour cream
- 125 grams cream cheese
- 2 Tbsps chopped Fresh herbs (such as dill, chives, parsley)
- salt
- peppers (from the mill)
- 2 tsps Caper
- 1 Arugula
- 40 grams Parmesan grater
Preparation steps
For the dough, crumble the yeast in a bowl and stir in the sugar and 175 ml (approximately 3/4 cup) of lukewarm water until smooth. Add whole wheat flour, oil and salt and knead to a smooth dough. Add more flour if needed. Cover and let rise for about 1 hour in a warm place.
Meanwhile, for the topping, rinse the zucchini, trim and cut or slice lengthwise into thin slices. Rinse the salmon, pat dry and cut into thin slices. Rinse the lemon in hot water, wipe dry, cut off outermost portion of peel (without white skin) and cut into thin strips. Squeeze the lemon. Mix sour cream and lemon peel with the cream cheese and herbs and season with salt, pepper and a little lemon juice. Drain the capers. Rinse the arugula and spin dry.
Preheat 2 pizza pans in the oven at 220°C (approximately 425°F) convection.
Knead the dough on a floured work surface again, divide into 4 portions and roll each into thin pizzas. Place on the pizza pans and pre-bake for about 5 minutes.
Take pizzas out of the oven, spread with cream mixture and top with salmon and zucchini. Sprinkle with the lemon zest and capers and bake in the oven for about 15 minutes more. Top finished pizzas with shavings of Parmesan cheese and arugula. Serve drizzled with a little lemon juice.
