Smoked salmon and caviar pizza

A take on Wolfgang Puck's famous pizza from his Hollywood restaurant, Spago

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Ingredients

300g plain flour

200g semolina

7g sachet dried yeast

400ml warm water

Olive oil

Sea salt

400g smoked salmon, sliced

100g beluga caviar

200ml sour cream

Small bunch of chives, chopped

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Method

Step 1

Add your yeast to the warm water and mix. Leave to sit for a few minutes.

Step 2

Add your plain flour and semolina, a pinch of sea salt and a dash of olive oil to a large bowl and create a well in the centre. Pour the water and yeast mix into the well and mix everything together to form a nice dough.

Step 3

Knead the dough, stretching and pull, to get air into it. Do this for 10 minutes or until the dough is nice and smooth.

Step 4

Place the kneaded dough into a lightly greased bowl and cover with cling film for 45 minutes. It will double in size.

Step 5

Heat your oven to 250 degrees celsius. Cut the dough into equal portions about the size of a fist and roll out into rough circles.

Step 6

Brush the rolled out dough with olive oil.

Step 7

Cook the pizzas in your hot oven for about 10 minutes or until golden and crispy.

Step 8

Remove cooked pizza from the oven. Spread with a layer of sour cream. Top with the smoked salmon slices and place spoonfuls of beluga caviar evenly around the pizza.

Sprinkle over the chopped chives and serve.

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