Smoked salmon, potato and taleggio pizza

  • 75 minsCooks in 75 mins
  • Serves 6Serves 6


Step 1

Place the flour, semolina and salt in a large bowl of a stand mixer.

Step 2

Mix the yeast, water and oil together in a large jug. Pour into the flour mixture and knead with a dough hook for 15 minutes until smooth and elastic.

Step 3

Form into a ball. Clean the bowl, lightly oil then place the dough back into the bowl, cover with a slightly damp cloth and allow to rise for 1 hour in a warm spot until doubled.

Step 4

Knock down and divide into 6 portions. Roll into balls. Place on a floured tray, cover and refrigerate until ready to use.

Step 5

Place the baking stone in oven and preheat oven to 250*C.

Step 6

Roll out balls thinly, add cheese and top with thinly sliced potato

Step 7

Place on baking stone and cook for 10 minutes until golden and crisp. Remove from oven, add smoked salmon and rocket and serve.



500g Tassal Superior Gold Chef’s Selection Smoked Salmon

3 potatoes, thinly sliced on mandolin

500g taleggio cheese, thinly sliced

Fresh rocket leaves to garnish


800g bread flour

200g fine semolina

25g salt

14g yeast

750ml warm water

6 Tbsp olive oil, plus extra