Gourmet salmon pizza

by Amedeo Segarelli - Roma

Makes 10 pizzas

 

For the dough

  • 1 lt. - Water
  • 1,350 kg. - Flour
  • 4 gr. - Dry active yeast
  • 25 gr. - Salt
  • 20 gr. - Olitalia Pizzolivm Extra Virgin Olive Oil

 

For the topping:

  • 100 gr. - Salmon
  • Olitalia Pizzolivm Extra Virgin Olive Oil
  • Giuseppe Cremonini I.G.P. Balsamic Vinegar of Modena
  • Mâche
  • Lamb’s lettuce
  • Sesame

 

For the decoration:

  • Melon balls
  • Pomegranate seeds
Gourmet salmon pizza 1
Gourmet salmon pizza 2

Extra virgin olive oil

Pizzolivm

See all

Procedure

  • 1

    Make a dough with the water, flour, dry active yeast, salt and Olitalia Pizzolivm Extra Virgin Olive Oil.

  • 2

    Use your fingers to spread the pizza on heat-treated rice flour baked at 300°C for 3 minutes.

  • 3

    Fry the monkfish medallions in FRIENN.

 

For the topping

  • 1

    Marinate the salmon in Olitalia extra virgin olive oil and Giuseppe Cremonini I.G.P. Balsamic Vinegar of Modena for 6 hours.

  • 2

    Add the mâche and the lamb’s lettuce and season with sesame oil and Olitalia Pizzolivm Extra Virgin Olive Oil.

  • 3

    Finally, garnish with melon balls and pomegranate seeds.

Gourmet salmon pizza 3
Association

APCI

Thousands of authoritative professional chefs, flanked by valued fellow restaurateurs, with the logistical and operational support of a selected team of professionals; a dynamic and persevering determination; an altruistic and sincere team spirit; a proven and tested professionalism. These are the ingredients of the white beret family of the Professional Association of Italian Chefs.