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Jennifer Lyn McDonald
White pizza with salmon and herbs
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Ingredients
Directions
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Cut the salmon into thin slices.
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Halve the cherryto.
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Finely chop the oregano and rosemary needles.
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Grate the Grana Padano.
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In a bowl, combine the flour with the yeast and 2 teaspoons of salt and add 200-250 ml of lukewarm water and 2 tablespoons of olive oil while stirring.
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If the dough is too stiff, add some extra water.
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Mix everything into a cohesive dough and knead on a work surface rubbed with oil in 5-10 minutes to form a supple and elastic dough.
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Form the dough into a ball and let the dough in the bowl covered with plastic foil rise for 45-60 minutes until the volume has doubled.
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Knead the dough for a while.
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Roll out the dough on a floured surface, 2-3 cm smaller than the baking sheet or roll 2 round for the pizza shapes.
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Place the dough on the baking sheet or in the molds and press the dough out further, making a small upright edge around it.
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Spread the sour cream over the dough and divide the slices of salmon and add to it.
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Grind a little salt and pepper and sprinkle the oregano, rosemary and grated cheese over it.
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Drop some olive oil over it.
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Put the griddle or molds in the oven and fry the pizza for 15-20 minutes until golden brown and done.
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Serve the pizzas in pieces with a green salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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