Individual pizzas with smoked salmon

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 718, total fat 38 G., saturated fats 18 G., proteins 21 G., carbohydrates 72 G., fiber 4 G., cholesterol 52 mg, sodium 745 mg, sugar 5 G.

These elegant miniature pizzas are perfect as an appetizer or for dinner with wine. Only the pizza crusts are baked. Once they've cooled slightly, spread them with a layer of mascarpone, top them with slices of smoked salmon, and a mound of mesclun salad in a tart vinaigrette. Serve immediately and enjoy the stunning combination of flavors and textures.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1 and 1/4 cups warm water (40°C)
2 packets of 7 grams of active dry yeast
1 tbsp. honey
4 cups all-purpose flour, divided in half, plus extra for working with the dough
Fine corn flour

Assembly

220 g Italian mascarpone
1 tbsp chopped fresh chives
220–350 g thinly sliced smoked salmon
Mesclun in Lemon Dill Dressing

Mesclun in Lemon Dill Dressing

1/4 cup freshly squeezed lemon juice (2 lemons)
0.5 cups olive oil
1 tbsp chopped fresh dill
0.5 tsp coarse salt
1/4 tsp freshly ground black pepper
350 gr. mesclun salad
Chopped chives

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast dough, mascarpone cheese, smoked salmon, lemon juice, dill, mesclun salad mix

Cooking the dish according to the recipe:

Dough:

Combine the water, yeast, honey, and 3 tablespoons of olive oil in the bowl of a stand mixer fitted with a dough hook. Add 3 cups of flour, then 2 teaspoons of salt and mix for about 10 minutes, gradually adding an additional 1 cup of flour to prevent the dough from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Grease a medium bowl with olive oil, place the dough in it, and turn it over a few times to lightly coat it. Cover the bowl with a clean, damp kitchen towel and let it sit at room temperature for 30 minutes, or until doubled in size.
Divide the dough into 6 equal portions and roll each into a smooth ball. Place the balls on a baking sheet and cover with a damp towel. Let rest for 10 minutes.

Preheat oven to 260°C. Sprinkle 3 baking sheets with cornmeal.
If you refrigerated the dough, let it come to room temperature for 30 minutes. Use your fingertips to form each piece of dough into a circle. Roll the dough into 20 cm (8 in) diameter circles and place them on the prepared baking sheets.
Brush the dough with olive oil and bake for 12–15 minutes, until lightly browned and crisp. Rotate the baking sheets halfway through baking. Set aside to cool slightly.
Mix mascarpone with 1 tablespoon of green onion, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Spread the mixture among the pizzas and top with a layer of smoked salmon.
Place the pizza on a serving board, top with the seasoned mesclun and serve immediately.

Mesclun in Lemon Dill Dressing:
Yield: 6 servings

Combine lemon juice, olive oil, dill, salt, and pepper. Toss the mesclun greens with just enough dressing to moisten them. Sprinkle with chives.