Sift the flour on the counter and mix in the salt. Put it all together with your hands and make a dimple in the middle. Pour the lukewarm water and olive oil in a separate bowl. Add the yeast and stir until it is completely dissolved. Pour the yeast mixture into the dimple in the flour.
Mix the yeast mixture and the flour. Knead the dough well until it is smooth and elastic after about 10 minutes. The longer you knead, the better. Form a ball of the dough and let it rise for three hours in a covered, large bowl at room temperature. The volume must then almost have doubled.
Preheat the oven to 220°C. Place the ball of dough on a lightly floured surface. Gently roll the air out of the dough with your hands and then roll flat with a rolling pin into a large pizza with a thickness of about 5 millimetres. Brush oil onto a baking tray or coat one with baking paper. Place the dough on it and press it to the sides so that the whole surface of the baking tray is covered. Set aside.
For the pesto, put the basil leaves, garlic, parmesan and pine nuts in a food processor. Grind just a little and then gradually add olive oil until the preferred consistency is established. Season with salt and pepper.
Divide the salmon, mozzarella and parmesan over the pizza base. Spoon a lot of the pesto over it. Then slide the baking tray into the oven and bake the pizza in 10-12 minutes until crispy.
Serve the pizza with extra basil leaves and olive oil.
- 250 g flour
- 1 tsp salt
- 120 ml lukewarm water
- 1 tbsp olive oil
- 15 g fresh yeast
- 2 tins salmon (170 g each), drained
- 1 piece mozzarella, sliced
- 50 g parmesan cheese
- ½ bunch basil, leaves taken off, cut roughly
- extra virgin olive oil
- salt and pepper
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- 1 bunch basil, leaves taken off
- 2 cloves garlic, peeled
- 50 g parmesan cheese, no crust
- 30 g pine nuts
- olive oil
- salt and pepper