Feta Cheese Pizza with Salmon

Ingredients (four servings):

  • 17.64 oz (500g) wheat flour
  • 1 cube / 1.48 oz (42g) yeast
  • 2.12 oz (60g) dark olives, stoned
  • 6 tbs. olive oil
  • 8.82 oz (250g) salmon fillet, without skin
  • Some lemon juice
  • 6.17 oz (175g) small vine tomatoes
  • 8.82 oz (250g) Crème fraîche
  • 2 packages / 9.52 oz (270g) Bergland Feta Mini Cubes with Mediterranean Herbs
  • Oregano for garnishing
  • Salt
  • Pepper

Preparation:

  • Preheat the oven to 200° Celsius.
  • For the dough, put the flour into a bowl and press a hollow in the middle.
  • Dissolve the yeast in 5 tbs. lukewarm water and pour it into the hollow.
  • Stir with a bit of flour from the sides.
  • Leave covered to rise on a warm place for approx. 30 minutes.
  • In the meantime, chop the olives finely.
  • Then heat 1½ cups (350 ml) of water.
  • Mix the lukewarm water together with the chopped olives, a pinch of salt and 4 tbs. olive oil and add to the dough.
  • Work into a smooth dough and form into a ball.
  • Leave covered to rise for another 30 minutes.
  • For the topping, cut the salmon fillet into thin slices and sprinkle with some lemon juice.
  • Then cut the tomatoes into slices and season the crème fraiche with salt and pepper.
  • Roll out the pizza dough on a floured surface and place on a greased baking tray.
  • Apply the crème fraiche and add tomatoes and salmon.
  • Finally, sprinkle with the Bergland Feta Mini Cubes.
  • Bake the pizza for 25-30 minutes in the preheated oven.
  • Take the pizza out of the oven and sprinkle with the remaining olive oil and serve with oregano.