Piza with smoked salmon and stone beetroot

Name: Piza with smoked salmon and stone beetroot
Yield: 2
Ingredients: Oil for brushing the bottom; 1 dl Sour cream 18%; 150 g Smoked salmon sliced; 2 tbsp Lemon juice; 2 tbsp Oil; 2 tbsp Olive oil; 2 tsp Salt; 2 dl Water; 20 g Yeast; 2-3 tbsp Black or red lumpfish ROE from glass or 2-3 tbsp. fresh salmon ROE; 3 tbsp Finely chopped red onion; 300 g Pizzamel

Mains

Cook time: 0 min.
Servings: 2

Ingredients for Piza with smoked salmon and stone beetroot

		Oil for brushing the bottom
1	dl	Sour cream 18%
150	g	Smoked salmon sliced
2	tbsp	Lemon juice
2	tbsp	Oil
2	tbsp	Olive oil
2	tsp	Salt
2	dl	Water
20	g	Yeast
2-3	tbsp	Black or red lumpfish ROE from glass or 2-3 tbsp. fresh salmon ROE
3	tbsp	Finely chopped red onion
300	g	Pizzamel

Instructions for Piza with smoked salmon and stone beetroot

To prepare the Piza with smoked salmon and stone beetroot recipe, please follow these instructions:

Dissolve the yeast in lukewarm water and add salt, oil and flour (hold a little flour). Beat the dough well together. Cover the bowl with a lid or aluminum foil and let the dough lift a loose place approx. 40 min. Heat the oven to 225 degrees. Put a large baking sheet in the oven. Then roll the pizza dough out to a round plate of approx. 30 cm. In diameter and place it on a crispy, heated baking sheet or bag. Brush the pizza jar with oil and place it in the middle of the oven for 12-15 minutes. Until it is golden. Mix creme fraiche with lemon juice and 2 tablespoons of finely chopped red onions. Remove the pizza from the oven and butter the cream mixture. The dish slices of smoked salmon on top of cremefraichen. Spread the roast beef on top and sprinkle with the rest of the red onion. Serve immediately.

Piza with smoked salmon and stone beetroot

Ingredients for Piza with smoked salmon and stone beetroot

Instructions for Piza with smoked salmon and stone beetroot

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