Gino's Healthy Italian for Less: 100 feelgood family recipes for under £5 by D'Acampo Gino

Author:D'Acampo, Gino [D'Acampo, Gino]
Language: eng
Format: epub
ISBN: 9781444795233
Publisher: Hodder & Stoughton
Published: 2017-05-18T00:00:00+00:00

PIZZA AL SALMONE AFFUMICATO E CAPPERI

PIZZA TOPPED WITH SMOKED SALMON AND CAPERS

Growing up in Naples, smoked salmon was something we only ate on special occasions because it was so expensive. Now it is much cheaper, especially if you use trimmings, and should be eaten more often as it is a great source of Omega 3 acids. Smoked salmon has a strong flavour and so can take the sharpness of the capers – and you won’t need much extra salt because the salmon and capers are already quite salty.

MAKES 2 (TO SERVE 4)

2 tablespoons extra virgin olive oil, plus extra for brushing

200g strong white flour, plus extra for dusting

1 x 7g sachet fast-action (easy blend) dried yeast

140ml warm water

2 tablespoons capers in brine

1 x 400g tin of chopped tomatoes

2 garlic cloves, peeled and thinly sliced

1 teaspoon dried oregano

100g smoked salmon, roughly sliced

Salt and freshly ground black pepper

1. Brush 2 medium baking trays with oil and set aside.

2. Put the flour, yeast and a pinch of salt into a large bowl, make a well in the centre and pour in the water and extra virgin olive oil. Mix to create a wet dough (use the handle of a wooden spoon so you don’t get sticky fingers).

3. Turn the dough onto a clean, well-floured surface and work it with your hands for about 5 minutes until smooth and elastic. Shape the dough into 2 balls and place in the centre of the oiled baking trays. Brush the tops of the dough balls with a little oil and cover with cling film. Leave at room temperature to rest for 30 minutes.

4. Meanwhile, rinse the capers under cold running water, drain and pat dry with kitchen paper. Roughly chop and set aside. Pour the tomatoes into a medium bowl and stir in the garlic and oregano. Season with a little pepper and set aside while you preheat the oven to 210ºC/gas mark 7.

5. Once rested and still in the baking trays, use your fingertips to push each dough ball out from the centre, creating 2 round discs about 22cm in diameter.

6. Pour the tomato mixture equally over the middle of each pizza base and spread evenly, leaving a 1cm border clean from the tomatoes. The best way to do this is to pour the tomatoes in the middle and spread outwards using the back of a tablespoon.

7. Scatter the salmon and capers over the pizzas and bake in the middle of the oven for 15 minutes. Serve hot with a crisp green salad dressed with lemon juice and a little extra virgin olive oil.

Per

serving

Kcal

618

Fat

17g

Saturates

3g

Carbs

84g

Sugars

8g

Fibre

6g

Protein

29g

Salt

1.9g

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