Best smoked salmon pizza with white sauce #shorts

Best smoked salmon pizza with white sauce #shorts

today I would like to make small salmon pizza with white sauce let’s go [Music] [Laughter] [Music] foreign [Music]

Have craving for a delicious homemade smoked salmon pizza. You come to the right place. With homemade pizza crust, this pizza will melt in your mouth.

Smoked Salmon Pizza with White Sauce
Ingredients
1. 1 medium size pizza dough 12 oz
2. Smoked salmon 5 oz
3. Arugula 2 oz
4. Baby spinach 2oz
5. Onions 3 oz
5. Lemon 1/3 juice
6. Extra virgin oil
7. Fresh mozzarella 5 oz (break to small pieces)
8. Parmesan cheese, for topping

How to make smoked salmon pizza
1. Place a pizza stone and turn the oven to 550°F and let it heat for an hour
2. Add mozzarella pieces on the stretched dough.
3. Drizzle or brush with olive oil (about 1/8 cup)
4. Add salt
5. Scatter Parmesan over the top
6. Slide pizza to the heated stone in the oven
7. Bake until the crust is golden brown (6-8 mins)
9. In the meantime, put arugula & spinach to a bowl, add olive oil, lemon juice, salt & pepper and mix well
10. Put the green to the pizza, add onions and smoked salmon

Ingredients-yield 2 medium size pizza
1. 1-1/4 cups warm water (110° to 115°)
2. 1 teaspoons sugar
3. 1 package (1/4 ounce) active dry yeast
4. 3 cups all-purpose or 00 flour and more if needed
5. 2 teaspoon sea salt
6. Vegetable or olive oil 3 tbsp
7. Italian seasoning 3 tbsp(optional)

How to make pizza dough
1. In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface.
2. In a large bowl, whisk 3 cups flour, salt, and Italian seasoning. Make a well in center; add yeast mixture and oil. Stir until smooth.
3. Form a soft, non-sticky dough by adding more flour if needed
4. Transfer pizza dough to a floured surface and knead until dough no longer sticky and dough is smooth and elastic, about 6-8 minutes. Add more flour if needed.
5. Place in a greased bowl and grease dough as well. Cover and let rise in a warm place for 30 minutes.
6. Transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before stretching.

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