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Salmon and corn pizzettes
Salmon and corn pizzettes
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 375g plain flour
  • 7g sachet dried yeast
  • 60ml olive oil
  • 29.60 gm semolina
  • 180ml passata
  • 1 bunch asparagus, thinly sliced diagonally
  • 2 corn cobs, kernels sliced from cobs
  • 210g can red salmon, drained and flaked
  • 100g mozzarella, grated
Instructions:
  • In a large bowl, mix together flour, yeast, and a pinch of salt. Create a well in the center and pour in oil and 1 cup (250ml) lukewarm water. Stir until a dough forms. Transfer the dough to a floured surface and knead for 5 minutes until smooth and elastic. Place the dough in a clean, oiled bowl, cover with plastic wrap, and let it rise in a warm place for 30 minutes.
  • Preheat the oven to 220°C. Gently punch down the dough, divide it into 8 pieces, and shape each piece into approximately 8 x 13cm ovals using your hands. Arrange the ovals on 2 greased oven trays and dust lightly with semolina.
  • Spread a thin layer of tomato passata on each oval, ensuring a 2cm border. Add asparagus, corn, salmon, and mozzarella on top. Bake for 20 minutes or until crispy and golden. Serve hot.

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