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

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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
Associazione

APCI

Thousands of authoritative professional chefs, flanked by highly qualified restauranteur colleagues, with the logistical and operating support of a select team of professionals

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