msc_ecolabel

Salmon pizza

Prep time 225 mins
Cooking Time 12 mins
Serves 2
Chum salmon
Pizza
  • 2 cups (250 g) flour
  • 1 level teaspoon salt
  • ½ cup (120 ml) tepid water
  • 1 tablespoon olive oil, plus extra
  • 1 tablespoon plus 1 teaspoon (15 g) active dry yeast
  • Two 6-ounce (170 g) tins of MSC certified salmon, drained
  • 1 mozzarella ball, sliced
  • ½ cup (50 g) shaved Parmesan
  • ½ bunch of basil, leaves only, roughly torn
  • Salt and pepper, to taste

Pesto
  • 1 bunch of basil, leaves only
  • 2 garlic cloves, peeled
  • ½ cup (50 g) Parmesan
  • ¼ cup (30 g) pine nuts
  • ½ cup (100 ml) olive oil
  • Salt and pepper, to taste

1. To make the pizza dough: Sift the flour on the kitchen counter and mix in the salt. Shape into a mound with your hands and form a well inside. Pour the tepid water and the olive oil into a separate bowl. Add the yeast and stir until it’s fully dissolved. Pour the yeast mixture into the well of the flour.

2. Work the flour and yeast mixture together. Knead the dough for about 10 minutes until smooth and elastic. The longer you knead, the better. Shape the dough into a ball and leave in a bowl, covered with a damp tea towel, to rise for 3 hours at room temperature. The volume should nearly double.

3. Preheat the oven to 425°F (220°C).

4. Place the dough on a floured work surface. Gently knock the air out of it with your hands and then roll it out with a rolling pin into a large pizza crust about ¼ inch (5 mm) thick. Coat a baking sheet with oil or line it with parchment paper. Place the dough on it and push it to the sides so the entire sheet is covered. Set aside.

5. To make the pesto: Put the basil leaves, garlic, Parmesan, and pine nuts in a food processor. Coarsely grind before adding the olive oil in a slow trickle until it reaches the desired consistency. Season with salt and pepper. 

6. Spread a generous amount of pesto on the pizza base. Top with the salmon, mozzarella, and Parmesan. Slide the baking sheet into the oven and bake the pizza for 10 to 12 minutes, until crispy and done. Garnish with basil leaves and extra virgin olive oil and serve.

Tip: Instead of making your own pizza base, you can buy one ready to bake.

Recipe from The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate—Sustainably Canned, 100% Delicious © Bart van Olphen 2019, 2020. Translation © The Experiment, 2020. Reprinted by permission of The Experiment. Available wherever books are sold. experimentpublishing.com

Photo credit: David Loftus.

Ingredients

Method

Pizza
  • 2 cups (250 g) flour
  • 1 level teaspoon salt
  • ½ cup (120 ml) tepid water
  • 1 tablespoon olive oil, plus extra
  • 1 tablespoon plus 1 teaspoon (15 g) active dry yeast
  • Two 6-ounce (170 g) tins of MSC certified salmon, drained
  • 1 mozzarella ball, sliced
  • ½ cup (50 g) shaved Parmesan
  • ½ bunch of basil, leaves only, roughly torn
  • Salt and pepper, to taste

Pesto
  • 1 bunch of basil, leaves only
  • 2 garlic cloves, peeled
  • ½ cup (50 g) Parmesan
  • ¼ cup (30 g) pine nuts
  • ½ cup (100 ml) olive oil
  • Salt and pepper, to taste

1. To make the pizza dough: Sift the flour on the kitchen counter and mix in the salt. Shape into a mound with your hands and form a well inside. Pour the tepid water and the olive oil into a separate bowl. Add the yeast and stir until it’s fully dissolved. Pour the yeast mixture into the well of the flour.

2. Work the flour and yeast mixture together. Knead the dough for about 10 minutes until smooth and elastic. The longer you knead, the better. Shape the dough into a ball and leave in a bowl, covered with a damp tea towel, to rise for 3 hours at room temperature. The volume should nearly double.

3. Preheat the oven to 425°F (220°C).

4. Place the dough on a floured work surface. Gently knock the air out of it with your hands and then roll it out with a rolling pin into a large pizza crust about ¼ inch (5 mm) thick. Coat a baking sheet with oil or line it with parchment paper. Place the dough on it and push it to the sides so the entire sheet is covered. Set aside.

5. To make the pesto: Put the basil leaves, garlic, Parmesan, and pine nuts in a food processor. Coarsely grind before adding the olive oil in a slow trickle until it reaches the desired consistency. Season with salt and pepper. 

6. Spread a generous amount of pesto on the pizza base. Top with the salmon, mozzarella, and Parmesan. Slide the baking sheet into the oven and bake the pizza for 10 to 12 minutes, until crispy and done. Garnish with basil leaves and extra virgin olive oil and serve.

Tip: Instead of making your own pizza base, you can buy one ready to bake.

Recipe from The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate—Sustainably Canned, 100% Delicious © Bart van Olphen 2019, 2020. Translation © The Experiment, 2020. Reprinted by permission of The Experiment. Available wherever books are sold. experimentpublishing.com

Photo credit: David Loftus.

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