Pizza salmone

Stir the yeast into a bowl through 200-250 ml of lukewarm water. Leave for 5 minutes and stir until smooth.

Put the flour into a bowl with 1 teaspoon of salt and press a well into it. Pour in the yeast, add the olive oil and mix everything together.

Knead on a floured worktop in 5-10 minutes to form a smooth and elastic dough. Put the dough ball back into the bowl, cover with cling film or a damp tea towel and let the dough rise for 30-40 minutes in a warm place until the volume has doubled.

Now make the tomato sauce. Fry the garlic in the olive oil. Add the tomatoes and oregano or Italian herbs and smother with the lid on the pan until a thick sauce. Puree the sauce and season with salt and pepper.

Knead the dough again and roll it out very thin on a flour-sprinkled worktop. Place the dough on the baking sheet and brush it with tomato sauce.

Divide the slices of artichoke heart and strips of smoked salmon.

Fry the pizza in a hot oven for about 15 minutes until crispy.

Remove from the oven and sprinkle with basil leaves and coarsely grated Parmesan cheese.