Smoked salmon and crème fraîche pizza
Reserve some of the fronds from the fennel before slicing and sprinkle over the pizzas to serve. You can use sour cream instead of crème fraîche.
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Cooking tools:
- Cheesecloth
- Fine-mesh sieve
- Rolling pin
- Pizza pan
- Baking sheet
- Oven
- Mixing bowl
- Measuring cup
- Spoon
- Paper towel
- Plastic wrap
- Chef's knife
- Cutting board
- Pastry brush
- Serving platter
Ingredients
- 1 1/2 cup (360g) ricotta cheese
- 2 tablespoons olive oil
- 1 1/2 tablespoon black lumpfish roe
- 2 tablespoons finely chopped fresh chives
- 300 grams thinly sliced smoked salmon
- 1 baby fennel, sliced finely
- 1 cup loosely packed watercress sprigs
- 1/2 cup (120g) crème fraîche
- 1 lemon, cut into wedges
- 1 1/2 cup (225g) '00' flour, ead flour or plain (all-purpose) flour
- 1 teaspoon (4g) dried yeast
- 1 teaspoon caster sugar
- 1 teaspoon fine table salt
- 1 tablespoon olive oil
- 1/2 cup (125ml) warm water, approximately
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