Smoked Salmon Pizza with Whole Wheat Crust recipe #34

 

Here is a recipe for Smoked Salmon Pizza with Whole Wheat Crust

Ingredients:

• 1 cup warm water (105°F-115°F)
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon sugar
• 2 tablespoons olive oil, plus more for brushing on the dough
• 1 teaspoon salt
• 1 3/4 cups whole wheat flour, plus more for dusting
• 1/2 cup shredded Gruyère cheese
• 4 ounces smoked salmon, thinly sliced
• 1/2 cup chopped fresh chives

Instructions:

1. In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5 minutes, until the yeast is foamy.
2. Stir in the olive oil, salt, and 1 1/2 cups of the flour. Stir until a dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover it with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat the oven to 450°F.
6. Punch down the dough and divide it in half. Roll out each half into a 12-inch circle.
7. Place the dough circles on a lightly greased baking sheet. Brush the dough with olive oil.
8. Sprinkle the dough with the Gruyère cheese and smoked salmon.
9. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. Sprinkle with the chives and serve immediately.

Tips:

• For a crispier crust, preheat a baking sheet in the oven while it preheats. Then, place the dough on the hot baking sheet before baking.
• If you don't have whole wheat flour, you can use all-purpose flour.
• You can use any type of smoked salmon you like.
• To make the pizza ahead of time, assemble the pizza without baking it. Cover the pizza with plastic wrap and refrigerate for up to 24 hours. When you're ready to bake, remove the pizza from the refrigerator and let it sit at room temperature for 30 minutes before baking.

Enjoy!