Smoked salmon and beetroot pizza

Ingredients: 

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.

Joanna Nissim