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Pam Ziegler Lutz
Pizza salmone
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Ingredients
Directions
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Stir the yeast into a bowl through 200-250 ml of lukewarm water. Leave for 5 minutes and stir until smooth.
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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.
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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.
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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.
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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.
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Divide the slices of artichoke heart and strips of smoked salmon.
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Fry the pizza in a hot oven for about 15 minutes until crispy.
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Remove from the oven and sprinkle with basil leaves and coarsely grated Parmesan cheese.
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Nutrition
1645Calories
Sodium0% DV0g
Fat86% DV56g
Protein152% DV76g
Carbs67% DV200g
Fiber0% DV0g
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