Pizza with smoked salmon, crème fraîche, herbs, garlic confit and onion compote
Ingredients
Pizza dough
- 375 ml (1½ cups) unbleached flour
- 375 ml (1½ cups) whole wheat flour
- 310 ml (1¼ cups) warm water
- 30 g (1 oz.) dry yeast
- 5 ml (1 tsp.) salt
- 10 ml (2 tsp.) sugar
- Approx. 125 ml (½ cup) cornmeal
Garnish
- 150 gr smoked salmon
- 4 onions, minced
- 15 ml (1 tbsp.) olive oil
- Salt and pepper
- 250 ml (1 cup) grated Emmenthal cheese
- 250 ml (1 cup) mâche
Crème fraîche
- 250 ml (1 cup) crème fraîche
- Garlic confit made from 3 cloves of garlic
- 15 ml (1 tbsp.) chives, minced
- 8 basil leaves, minced
- Salt and pepper
Preparation
- Preheat the oven to 230°C (450°F).
- Combine the warm water, yeast and sugar in a bowl. Mix well and let rest for 10 minutes. Combine the flour and salt in a large bowl. Add the yeast mixture and knead for 10 minutes. Cover the bowl with a damp cloth and let dough rise, away from drafts, until it has doubled in size, about 45 minutes to an hour. Knead the dough again for 5 minutes, then put it back in the bowl and let it rise again.
- In a saucepan, sweat the onions in oil over low heat for about 30 minutes, being careful to not let them brown. Season and set aside.
- Combine the crème fraîche, herbs and garlic confit, then season. Set aside.
- Spread the dough out and shape it into a 1 cm thick rectangle.
- Sprinkle a baking sheet with cornmeal and place the pizza dough on it.
- Cover the dough with the crème fraîche mixture. Add the onion compote and sprinkle with the cheese. Bake the pizza for about 25 minutes or until the crust is golden-brown.
- Place it on a large platter and add thin slices of smoked salmon and mâche leaves.
