James Martin’s smoked salmon pizza
- For the dough:
- 800g flour
- 200g semolina flour
- 1tsp caster sugar
- 1 x 7g sachet easy-bake yeast
- 650ml tepid water (warm water)
- 4tbsp olive oil
- For the topping:
- 2tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 x 400g cans chopped tomatoes
- 1 x 400g can Napolina Cherry Tomatoes
- 1 ball Mozzarella
- 2 x 120g packs Extra Special Smoked Scottish Salmon
- 25g chives, chopped
Place the flour, semolina, sugar and yeast into a large bowl and stir.
Pour the water into the centre of the flour and mix to a soft dough. Tip out and knead on a work surface until smooth and elastic. Place in a bowl, cover and leave to rise for 1 hour.
Meanwhile, preheat a frying pan, add the oil, onions and garlic and sweat for 3 mins. Add the chopped and cherry tomatoes and bring to the boil. Reduce the heat to a simmer and cook for 20 mins until thickened.
Preheat the oven to 240C/220C Fan/Gas 9.
Remove the dough from the bowl and knead for a minute. Divide into 4 pieces and roll into 5cm-thick circles to form the pizza bases
Place two heavy baking trays or pizza stones in the oven and allow to heat.
Place the pizza bases onto an upturned floured tray. Spoon the tomato sauce thinly over the pizza – just to the edges. Top with the salmon and mozzarella. Season with black pepper.
Place in the oven, pushing the pizzas onto the heated pizza trays or stones. Cook for 12-15 mins until golden and crispy, checking every few minutes. Remove and sprinkle with chives.