Make sure you allow one additional hour for the dough to rise
(9 votes)
Cook: 45 Mins
Serves: 12
Price: 95p per serving
Nutritional Information
Each 289g serving contains
Energy
1876kj
448kcal
1876kj
448kcal
22%
Fat
11.0g
11.0g
Med
16%
16%
Saturates
2.9g
2.9g
Med
15%
15%
Sugars
5.2g
5.2g
Med
6%
6%
Salt
0.87g
0.87g
Med
15%
15%
of your reference intake.
Typical energy values per 100g:
649kj/155kcal
Typical energy values per 100g:
649kj/155kcal
Ingredients
800g McDougalls premium plain flour
200g semolina flour
1tsp caster sugar
1 x 7g sachet easy-bake yeast
650ml tepid water (warm water)
4tbsp olive oil
2tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 x 400g cans chopped tomatoes
1 x 400g can Napolina Cherry Tomatoes
1 ball Mozzarella
2 x 120g packs Extra Special Smoked Scottish Salmon
25g chives, chopped
Method
1
Place the flour, semolina, sugar and yeast into a large bowl and stir.
2
Pour the water into the centre of the flour and mix to a soft dough. Tip out and knead on a work surface until smooth and elastic. Place in a bowl, cover and leave to rise for 1 hour.
3
Meanwhile, preheat a frying pan, add the oil, onions and garlic and sweat for 3 mins. Add the chopped and cherry tomatoes and bring to the boil. Reduce the heat to a simmer and cook for 20 mins until thickened.
4
Preheat the oven to 240C/220C Fan/Gas 9.
5
Remove the dough from the bowl and knead for a minute. Divide into 4 pieces and roll into 5cm-thick circles to form the pizza bases
6
Place two heavy baking trays or pizza stones in the oven and allow to heat.
7
Place the pizza bases onto an upturned floured tray. Spoon the tomato sauce thinly over the pizza – just to the edges. Top with the salmon and mozzarella. Season with black pepper.
8
Place in the oven, pushing the pizzas onto the heated pizza trays or stones. Cook for 12-15 mins until golden and crispy, checking every few minutes. Remove and sprinkle with chives.
9
Serve immediately.