Do you want to take Pizza Night to an other level? Than stay with me, with this Smoked Salmon and Asparagus Pizza you going to treat yourself to a gourmet dinner.
Growing up we never had Pizzas, ever.
I’m not sure why, maybe my dad hated pizza or my mom probably thought it was unhealthy. I don’t really know, I’ll have to ask my mom about that. Either way, I started eating pizzas when I was living in New York, at 4 in the morning coming out of a club with my friends. So I’ve never considered Pizza to be fancy by any means. I’m slowly starting to change my mind now that I make them myself. Not so greasy, kind of healthy and topped with some seriously good ingredients.
On this Pizza I’m skipping the tomato sauce and replacing it with Crème fraîche, giving it a much softer tasting base to enhance the flavor of the fresh green Asparagus and the Smoked Salmon. They’re so wonderful on their own that just some fresh Oregano a soft gooey Buffalo Mozzarella suffice for this outrageously delicious Pizza. And sometimes tomato sauce doesn’t agree with me, I haven’t figured out why only sometimes but to spare myself the after effects I love using Crème fraîche instead.
Meat free √
Egg free √
Refined sugar free √
- 1 C. white Spelt flour
- 3/4 C. whole Spelt flour
- 1 1/2 tsp. Active dry yeast
- 2 tsp. Coconut sugar
- 1 tbsp. Olive oil
- 1/2 tsp. Salt
- 1/2 C. luke warm water
- 1/2 C. Crème fraîche
- 1 small ball of Buffalo Mozzarella
- A large handful thin Asparagus (fresh or frozen, see note)
- 2 cloves of garlic, peeled and grated
- 2 tbsp. Fresh Oregano leafs
- 1 C. baby spinach
- 4 oz. (Organic) smoked Salmon
- 1 tsp. dry chili flakes
In the bowl of a stand mixer fitted with the hook attachment combine all the ingredients for the dough. Knead for a few minutes until it comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball using some extra flour so it isn’t sticky anymore. Oil a bowl lightly and place the dough inside, turning to coat. Cover with a towel or cling film and place in a warm place to rise for about 45 minutes or until doubled in bulk.
Note: if using frozen asparagus, flash fry them in a hot pan with a tiny bit of olive oil. Just to defrost them and color them a bit. Set aside.
Preheat the oven to 230° C / 450° F with the baking tray in it.
Once the pizza dough is ready, lightly flour a counter. Divide the dough in two. Use your hands or a rolling pin to roll the dough out until you have a thin flattened disk. Place the pizza on a piece of parchment paper and then use your hands to gently pull the dough into a free style round-ish shape.
Spread a generous amount of Crème fraîche over the bottom, the one clove of garlic grated over each pizza, spread out over the Crème fraîche. Sprinkle with fresh Oregano and baby spinach.
Then top with Mozzarella, Asparagus and chili flakes.
Transfer the pizza by lifting the parchment paper onto a large board and slide it on to the hot baking tray with the parchment paper still underneath.
Bake the pizza for 10-15 minutes or until the cheese is all melted and the crust golden and crispy.
Remove onto a large wooden board and divide the smoked Salmon over the pizzas. Sprinkle with some more Oregano and eat straight away.
Best served with White Wine or ice cold Beer.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥