Smoked salmon and avocados pizza / Royal pizza
25 min.
Omega-3
This is a pizza you might have not tasted yet, but if you try it, you will want it again and again. A great combination of flavours: saltiness, sweetness, acidity, bitterness and aroma of smoke. The creamy texture of salmon - the queen of all fish, melted mozzarella, exotic ginger, juicy avocado, rocket and ruby-coloured pomegranate seeds – this is the topping of this royal pizza.
Ingredients
250 g of flour
1.5 tsp of dry yeast
A pinch of salt
A pinch of sugar
30 ml of olive oil
4 tbsp of olive oil
2 firm avocados (washed)
2x100 g of VIČI cold smoked Atlantic salmon fillet
2 balls of mozzarella
120 g of ricotta
2 tbsp of pickled ginger
1 ripe pomegranate seeds
2 handfuls of rocket (washed, drained)
1 lime (washed)
Ground black pepper
Preparation
1
Mix the flour, yeast, sugar and salt in a bowl to make dough. Pour 125 ml of lukewarm water, add the oil and knead the dough so that it does not adhere to your palms.
2
Cover the bowl with a food film and leave it at the room temperature until it doubles.
3
Then divide it into two parts and roll to a thickness of about 1 cm, greasing each sheet with a spoon of olive oil.
4
Peel the avocado, remove the stone and slice the flesh, sprinkle with the lemon juice and place on the dough sheets.
5
Put the VIČI cold smoked Atlantic salmon fillet, ricotta, torn mozzarella. Put the pizza into the oven at 220°C and bake until the dough puffs and the mozzarella dissolves.
6
Put the marinated ginger on the baked pizza, put over the rocket and pomegranate seeds, season with lemon juice, remaining olive oil and pepper and taste.
