PIZZA WITH SMOKED SALMON AND CREAMED SPINACH

INGREDIENTS

Pizza dough (2 bases)

  • 15 g fresh yeast (approx. 5 g dry yeast)
  • 200 ml cold water
  • 1 tsp salt
  • 100 ml olive oil
  • 50 g durum flour for rolling out pizza bases
  • 360g plain flour, tipo 00

Topping

  • 300 g spinach leaves
  • 2 cloves of garlic
  • 1 tbsp vegetable oil
  • 250 g ricotta
  • 100 g mozzarella

Garnish

  • 10 slices of cold-smoked salmon
  • 10 leaves

METHOD

IN THE KITCHEN

  • Dissolve the yeast in the water.
  • Add salt and olive oil.
  • Stir some of the durum flour into the yeast mixture until it is smooth and does not contain any lumps.
  • Stir the plain flour in a little at a time until the dough no longer sticks to the bowl. The dough should feel a little sticky.
  • Divide the dough in two.
  • Roll out the pizza dough on remaining durum flour and place on the baking tray.
  • Wash the spinach and crush the garlic.
  • Grate the mozzarella and mix with spinach, garlic and ricotta. Add oil to smooth texture.
  • Spread creamed spinach on the bases before putting them on the barbecue.

AT THE BRAAI

  • Fill the chimney starter with Weber briquettes and prepare the barbecue for indirect heat – approx. 280-290°C.
  • Put the cast-iron wok in the GBS® cooking grate and preheat for 5 min.
  • Pour oil into the wok and fry the crushed garlic and spinach leaves for approx. 1-2 min. Allow the spinach to cool and drain off the excess liquid.
  • Put the baking stone on the grate and preheat well for approx. 10 min.
  • Put the baking tray with the pizza dough on the stone and bake the pizza bases for approx. 6 min until the bottom is crisp and golden.

Tip

If necessary, add more briquettes (approx. a third of a chimney starter) when putting the baking stone on in order to turn the heat right up. Remember to keep an eye on the pizza by lifting it and checking the base occasionally. The cooking time can vary slightly, depending on the temperature outdoors.

PREP TIME

Serves: 2
Skill level: Medium
Preparation time: 40 min
Total time: Approx. 3 hours
Cooking time: 10-15 min
Barbecue temperature: 280-290°C
Cooking method: Indirect, circular cooking method
Equipment: GBS® Cast-Iron Wok, Weber Original™ Baking Stone with baking tray, round

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