This ticks all the boxes when entertaining — it looks spectacular, tastes delicious and is easy to make. The simple pizza dough contains olive oil to add richness. Earthy sweet purple beetroot makes a lovely contrast with the salty orange salmon in both colour and flavour. The beauty is that the rest of the delicious garnishes are mostly store cupboard ingredients making this a showstopping dish with minimal effort. Zhug is a spicy green sauce that you’ll find ready to use in many kosher supermarkets.
Serves: 8
Prep: 30 minutes
Cook: 30-40 minutes
INGREDIENTS
For the dough:
7g dried yeast
1 tsp sugar
225ml warm water
275g strong white bread flour
1 tbsp olive oil
1 tsp salt
2 tsp sugar
For garnish:
1 pack of pre-cooked beetroot, thinly sliced
100g smoked salmon
Fronds of dill
Crème Fraiche
Zhug
Capers
Thinly sliced and quartered slices of lemon
Olive oil
Thinly sliced spring onion
METHOD
- Add the yeast and sugar to the warm water. Mix well and leave somewhere warm for 5-10 minutes until the top is foamy.
- Meanwhile, mix the flour and salt in a large bowl.
- Make a well in the flour and add the olive oil, mixing it well with either fingers or a spoon to create a breadcrumb texture.
- Pour in the yeasty water and mix well. Once it starts coming together, use your hands to bring together into a dough
- Knead well until the dough is smooth and soft and comes away from the bowl.
- Leave to rest, covered for an hour.
- Once this has been done, lightly flour the worktop and tip the dough out. Roll out using a rolling pin until you have a thin, oval shaped piece of flat dough.
- Bake for 40 minutes until the base is golden and slightly crisp. Check the underneath to ensure that the bottom of the dough is cooked.
- Once cooked, leave to cool completely on a wire rack before transferring to the serving platter.
- Cover the the dough with the beetroot slices. Arrange strips of smoked salmon across the dough.
- Using a teaspoon, dot with the zhug and crème fraiche.
- Scatter over the capers, sliced lemon and dill fronds and spring onion.
- Drizzle with olive oil for serving – optional.
