Pizza with salmon and arugula
Composition / ingredients
4
Servings:
Cooking method
Pizza is a delicious and original dish, originally from Italy. There are countless options for its preparation. Recipes use a variety of ingredients and their outlandish combination. I want to offer you my recipe for a delicious pizza based on puff pastry. We will start cooking with him, with the dough.
I sift flour onto a wooden surface with a slide. In the center of the slide I make a small depression, into which I pour a glass of ice water with salt. Using a knife, I carefully combine the ingredients. I knead the dough with my hands without lumps. I cover it with a towel and put it in the refrigerator for 1.5-2 hours. I take the softened margarine, give it a longitudinal shape and also put it in the refrigerator for an hour.
After the required time, I roll out the dough in the form of margarine, but twice as much. I put margarine in the center of the dough and pinch it in the form of an envelope. On the table, sprinkled with flour, I put the dough down with pinches, and roll it out thinly. I fold the dough into three layers and roll it out again. I repeat the process again and again send the finished dough to the refrigerator for a while.
I heat the oven to 230C. For baking pizza, I usually use a round shape with a diameter of about 28 cm, But if you don't have a shape, then no less delicious pizza will turn out on a baking sheet. I lubricate the form with olive oil and sprinkle with flour. The cooled dough is thinly rolled out according to the size of the mold. I lay out the dough on the day of the form, forming small sides at the edges. The dough is slightly oiled with olive oil. Then I spread salmon slices and thinly sliced tomato slices evenly on it. I put the dough in the oven and bake for 15 minutes. Then I take out the pizza and spread thinly sliced mozzarella on it. I put the pizza in the oven for another 5 minutes to melt the cheese.
On the finished pizza I spread the arugula, thinly sliced with a parmesan paring knife. Sprinkle the pizza with black pepper, and the dish can be served on the table.
I sift flour onto a wooden surface with a slide. In the center of the slide I make a small depression, into which I pour a glass of ice water with salt. Using a knife, I carefully combine the ingredients. I knead the dough with my hands without lumps. I cover it with a towel and put it in the refrigerator for 1.5-2 hours. I take the softened margarine, give it a longitudinal shape and also put it in the refrigerator for an hour.
After the required time, I roll out the dough in the form of margarine, but twice as much. I put margarine in the center of the dough and pinch it in the form of an envelope. On the table, sprinkled with flour, I put the dough down with pinches, and roll it out thinly. I fold the dough into three layers and roll it out again. I repeat the process again and again send the finished dough to the refrigerator for a while.
I heat the oven to 230C. For baking pizza, I usually use a round shape with a diameter of about 28 cm, But if you don't have a shape, then no less delicious pizza will turn out on a baking sheet. I lubricate the form with olive oil and sprinkle with flour. The cooled dough is thinly rolled out according to the size of the mold. I lay out the dough on the day of the form, forming small sides at the edges. The dough is slightly oiled with olive oil. Then I spread salmon slices and thinly sliced tomato slices evenly on it. I put the dough in the oven and bake for 15 minutes. Then I take out the pizza and spread thinly sliced mozzarella on it. I put the pizza in the oven for another 5 minutes to melt the cheese.
On the finished pizza I spread the arugula, thinly sliced with a parmesan paring knife. Sprinkle the pizza with black pepper, and the dish can be served on the table.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Ground black pepper - 255 kcal/100g
- Steamed salmon - 197 kcal/100g
- Boiled salmon - 189 kcal/100g
- Fresh salmon - 140 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Table margarine - 720 kcal/100g
- Cream margarine - 720 kcal/100g
- Milk margarine - 743 kcal/100g
- Low-fat margarine - 384 kcal/100g
- Margarine sandwich - 688 kcal/100g
- Margarine for baking - 675 kcal/100g
- Margarine dietary - 366 kcal/100g
- Margarine bold 40% - 415 kcal/100g
- Margarine - 720 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Arugula - 25 kcal/100g
- Mozzarella - 280 kcal/100g
