White pizza with salmon and herbs

Name: white pizza with salmon and herbs
Total time: 105 min
Yield: 4
Ingredients: 500 gram patent flower; 1 bag instant yeast; 5 tablespoon olive oil; 250 ml sour cream; 300 gram fresh salmon fillet without skin; 250 gram cherry to; 3 tablespoon oregano; 2 tablespoon rosemary needle; 100 gram grana padano; 2 tablespoon olive oil; 225 ml water; 2 teaspoon salt

Ingredients

Directions

Cut the salmon into thin slices.
Halve the cherryto.
Finely chop the oregano and rosemary needles.
Grate the Grana Padano.
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.
If the dough is too stiff, add some extra water.
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.
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.
Knead the dough for a while.
Roll out the dough on a floured surface, 2-3 cm smaller than the baking sheet or roll 2 round for the pizza shapes.
Place the dough on the baking sheet or in the molds and press the dough out further, making a small upright edge around it.
Spread the sour cream over the dough and divide the slices of salmon and add to it.
Grind a little salt and pepper and sprinkle the oregano, rosemary and grated cheese over it.
Drop some olive oil over it.
Put the griddle or molds in the oven and fry the pizza for 15-20 minutes until golden brown and done.
Serve the pizzas in pieces with a green salad.