Smoked salmon, potato and taleggio pizza

METHOD

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.

Ingredients:

Topping:

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

Dough:

800g bread flour

200g fine semolina

25g salt

14g yeast

750ml warm water

6 Tbsp olive oil, plus extra