Pizza is a firm favourite in our house and my little family love a pizza on the weekend. For those of you that may not know my son, Ted and husband Howard both love bread. So, of course, pizza would be a big hit in this house. On a Friday we normally eat fish so I decided to combine the two and make it into a pizza.
While making the pizza I thought about how the humble pizza became such a famous food. So after the meal, I decided to search on the internet for an explanation. We all know that pizza originated in Italy and it’s now a world wide food. The earlier form of pizza has been documented to be the focaccia. It was known to the Romans as panis focacius and toppings would be added to this bread.
The modern pizza that we eat today was developed in Naples when tomato became popular in the late 18th century and it was added to a focaccia. It was eaten in the country of Italy and mainly by immigrants. After the second world war this changed when Allied troops were stationed in Italy as they began to enjoy eating pizza too. It then became a classic Italian dish that is enjoy all over the world. We certainly enjoy a pizza in this house and this one was so yummy. There was not a dirty plate in the house when this was served.
- Measuring jug
- Stirring spoon
- Rolling pin
- Baking tray or sheet
- Plastic brush
Ingredients for the base
- Wholemeal spelt flour x 300g
- Oat milk x 125 mls
- Baking powder x 1 tsp
- Dried mixed herbs x 2 tsps
- Salt 1/2 tsp
Method for the flatbread base
- Start by weighing and measuring all the ingredients.
- Put the flour into the large mixing bowl.
- Add to the bowl the baking powder, dried mixed herbs and the salt.
- Mix all of these ingredients together.
- Now make a well in the centre of the flour mixture.
- Pour in the milk a little at a time pushing the sides of the flour down at the same time.
- When a dough starts to form, add the milk and put your hand in.
- Begin to kneed the dough but if more milk needs to be added then add it.
- Don’t worry too much about adding too much milk or too little, as you can always add more flour or milk at the end.
- A dough ball will start to form so turn the contents of the bowl onto a clean surface or the chopping board.
- Continue kneeding the dough using the heal of your hand, flatten the bread then fold the dough back in.
- Do this for about two minutes adding extra flour to the surface if needed.
- Put the grill onto a high heat
- Spread oil on the baking tray or sheet using a plastic brush.
- Using the rolling pin, flatten the dough and place it on the the baking sheet or tray.
- Place the pizza base under the grill for about five minutes or until it starts to brown.
- Turn the base over once browned on that side.
- Repeat the process for the other side and then remove from the grill.
- Leave to cool.
Ingredients for the topping
- Smoked salmon x 100g
- Pesto x 4 tbsp
- Tomato puree or tommy k x 4 tbsp
- Mozzarella x 200g
- Parmesan or a hard cheese x 40g
Method for the topping
- Spread the pesto across the base of the pizza using the spoon.
- Next spread the tomato puree or tommy k across the base too.
- Now cut the mozzarella into slices and spread these across the base of the pizza.
- Grate the parmesan or hard cheese and sprinkle over the pizza.
- Place the smoked salmon on top of all the ingredients and place this under the grill.
- When the cheese starts to bubble and the salmon turns pink, remove from the grill.
- Slice the pizza into 8 pieces and serve with a green salad.
Cheesy Smoked Salmon Pizza is a quick and easy way to get a delicious pizza on the family dinner table. It’s great at any time of the year but I think it’s best eaten on a warm summer’s evening. Plus it’s a quick meal to make so it’s a perfect dish to serve when it’s been a hot summers day. You can also eat this with my cashew nut cream cheese instead of mozzarella and hard cheese.
What is your favourite pizza topping? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx