From the cookbook Fish from a Tin 2 by our founder Bart van Olphen.
Sift the flour onto the countertop and mix in the salt. Use your hands to form it into a mound and make a well in the center. In a separate bowl, pour the lukewarm water and olive oil. Add the yeast and stir until it is completely dissolved. Then pour the yeast mixture into the well in the flour.
Mix the yeast mixture and the flour together. Knead the dough for about 10 minutes until it becomes smooth and elastic. The longer you knead, the better. Shape the dough into a ball and place it in a bowl covered with a damp kitchen towel. Let it rise at room temperature for 3 hours. The volume should nearly double.
Preheat the oven to 220°C (430°F). Place the dough ball on a floured work surface. Gently punch down the dough to release the air, then use a rolling pin to roll it out into a large pizza about 5 mm (1/4 inch) thick. Grease a baking sheet with oil or line it with parchment paper. Place the dough on the baking sheet and press it out toward the edges so it covers the entire surface. Set aside.
For the pesto, place the basil leaves, garlic, Parmesan, and pine nuts in a food processor. Pulse until coarsely chopped, then gradually add olive oil until the desired consistency is reached. Season with salt and pepper to taste.
Distribute the salmon, mozzarella, and Parmesan over the pizza base. Spoon generous amounts of the pesto on top. Slide the baking sheet into the oven and bake the pizza for 10–12 minutes, until cooked through and crispy. Serve the pizza with fresh basil leaves and extra virgin olive oil.
