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Salmon Salad Pizza


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Ingredients

16 slice(s)

  • Base:
  • 500 g spelt flour
  • 2 tsp sea salt
  • 60 g extra virgin olive oil
  • 2 tsp of yeast
  • 270 g water
  • 2 Tblspns extra virgin olive oil (optional - to brush onto bases)
  • Sauce & Topping:
  • 2 Italian tomatoes, (quartered)
  • 2 cloves of garlic
  • small handful of fresh basil
  • small handful fresh oregano (or 1/2 tsp dried)
  • 2 tsp balsamic vinegar
  • 1 tsp rapadura
  • Pinch of sea salt
  • 80 g tomato paste
  • 1/2 a fresh chilli, deseeded (optional)
  • 2 95g tins lemon salmon, drained & flaked
  • 100 g mozzarella, cheese, grated roughly
  • Salad Topping:
  • ½ red onion
  • Handful Italian parsley
  • handful fresh basil
  • 2 Tblspns extra virgin olive oil
  • juice of half a lemon
  • Salt and pepper
  • 100 g of sliced Kalamata olives
  • salad greens, a few handfuls (rocket, mizuna, tatsoi, baby spinach, etc)
  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

  1. Preheat oven to 250 degrees C.  (If you have pizza stones, put them in the oven to cook the pizzas on, to make the base crisper.)

    1. Base: Mix all ingredients for base (except 2 Tbspns EVOO) in Thermomix, 6 seconds, speed 6.  Knead for 1 ½ mins on interval setting.  Wrap in thermomat (or place in an oiled bowl and cover) and set aside until sauce is ready.

    2. Sauce: Mix tomatoes, garlic, herbs, vinegar, rapadura, salt, tomato paste and chilli in Thermomix for 4 seconds, speed 6.  Remove to a large bowl, set aside.

    3. Divide dough in two, roll out into two circles and place on lined or oiled pizza trays. Brush with the 2 Tbspns of EVOO.

    4. Spread sauce over pizzas, leaving about 3 tablespoons in bowl for salad; flake salmon over, and sprinkle with grated mozzarella.  (Mozarella is optional - if you can't have dairy it tastes fine without it.)

    5. Place pizzas in oven on pizza stones and bake until crisp, about 15 mins.

    6. Salad Topping: While pizzas are baking, add to Thermomix the red onion, herbs, EVOO, lemon juice, salt and pepper, and chop for 3 seconds, speed 5.

    7. Toss salad topping ingredients together with olives and salad greens in bowl with reserved sauce.

    8. Sprinkle salad topping over hot pizza, slice, and serve.

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Tip

The pizza dough doesn't need to rise like regular bread dough does, as you want it thin and crisp.  It will rise just enough during the baking.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Wow!  Made this pizza tonight

    Submitted by stephoz on 13. December 2013 - 20:28.

    Wow!  Made this pizza tonight ad added some prawns.  It's the best home made pizza I've made!   Well done! 

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  • The best pizza base I've

    Submitted by musso2 on 29. September 2013 - 06:43.

    The best pizza base I've made, Thankyou! 

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  • This looks delicious Jo!!  

    Submitted by Rebecca Hill on 3. June 2011 - 09:15.

    This looks delicious Jo!!  

    Rebecca H, Perth


    Spice is the variety of life

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  • Try this next time. Cut each

    Submitted by moreta on 3. January 2011 - 16:56.

    Try this next time. Cut each piece of baking paper a bit bigger than the pan. Make the pizza with toppings on the paper on the pan. When the stone in the oven is hot take hold of the paper and slide pizza and paper out of the pan onto the stone. When cooked remove the stone. I have my stones on pans to make it easier to handle. Take hold of the paper and hold the pizza in place with a fork ( not through the base) and the paper will slip out real easy. Serve on the stone and it stays hot. Will be trying this real soon. just need to get some salmon.

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  • Yes, that's a good way to do

    Submitted by Quirky Cooking on 31. December 2010 - 23:36.

    Yes, that's a good way to do it, Moreta!  My problem is my pizza pans have and edge that's a bit high, so it's hard to slip it off on the baking paper as the toppings kind of fall off... I did manage to do that once though, and it cooked really nicely!  Will have to try again!  (And I think I need two pizza stones so I can cook two at once!)  tmrc_emoticons.)

    Blogger at www.quirkycooking.com.au

    Author of the Quirky Cooking cookbook

    FB: Quirky Cooking

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  • Quirky, That is a great

    Submitted by moreta on 31. December 2010 - 19:41.

    Quirky, That is a great sounding pizza. I make pizzas myself quite regularly so will definetly be trying that one.

    Was not sure from your method but I thought you cooked the pizza in the pizza pan on the stone. I have found if the pizza dough is put on baking paper the pizza and the paper can be slid dirctly on to the hot stone. When cooked the paper can be removed and the stone sent to the table to keep the pizza warm. Just be careful of heat and a good dining table.

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