Pizza with salmon, pesto and mascarpone
The right quick pizza. Recipe from the brand chef of Scrocchiarella restaurants Tiziano Casillo.
Ingredients
| flour 300 g |
| water 180 ml |
| dry quick yeast 3-4 g |
| salt 7 g |
| sugar 3 g |
| olive oil 10 g |
| pesto sauce 100 g |
| mozzarella 2 balls |
| lightly salted salmon 150 g |
| mascarpone 50 g |
| cream 20 g |
| horseradish 10 g |
Instructions
Step 1
In a bowl, combine the flour, yeast and almost all the water. Stir until the mixture is homogeneous.
Step 2
Add the salt, sugar and 10-15 ml of water and mix well. Add the olive oil, continue kneading until the olive oil is fully absorbed. Leave the dough to rest for 15 minutes, covered with cling film. Spread the dough on a baking tray, cover with clingfilm and leave to rest for 60 minutes.
Step 3
Cut the mozzarella into strips, the salmon into thin slices. Mix the mascarpone with the horseradish and cream. Season to taste with salt. After the pizza has proofed, remove the foil and spread the pesto sauce over the entire surface. Scatter the mozzarella on top. Bake the pizza for 20 minutes in a preheated oven at 230 degrees. Take out the pizza, lay out the salmon, spread the cream, mascarpone and horseradish sauce. Garnish the pizza with microgreens.
