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olive oil garlic weight Carrot pepper salt salmon dough pizza sauce weight Green Onions weight Tomatoes eggs
Viewed: 51 - Published at: 8 years agoIngredients
- 1- 1/2 Tablespoon Olive Oil
- 1 teaspoon Garlic, Chopped
- 1-78 ounces, weight Carrot, Sliced
- 1/2 Tablespoons Pepper
- 1/2 teaspoons Salt To Taste
- 3-58 ounces, weight Smoked Salmon, Sliced
- 1/2 pounds, 78 ounces, weight Pizza Dough (enough For 3 Mini Pizza Crusts)
- 3/4 cups Pizza Sauce
- 1 ounces, weight Green Onions, diced
- 4- 1/2 ounces, weight Tomatoes, Sliced
- 4 whole Eggs
Method
- In a pan heat one tablespoon olive oil over medium high heat add garlic and mix until it softens just a bit.
- Next add carrots, pepper and salt.
- Mix until carrots soften a bit.
- Add in the sliced salmon just to heat it up.
- Mix well then remove from heat.
- Clean a dry working surface and divide dough into 3 equal pieces.
- Roll out pizza dough (I used hand kneaded dough) to about 1/4 inch thick (using a rolling pin).
- Next place the dough rounds onto 3 1/2 inch diameter pizza pans (you can use a little olive oil to lightly grease ).
- Cover with a damp tea towel and leave in warm place for 20 minutes or until the edges rise slightly.
- After that build a little rim/crust around the edges of your crusts with your fingers.
- Prick the crust with a fork at a few places.
- Now spread pizza sauce over the dough (everywhere except the crust).
- Put salmon mixture on top.
- Next scatter onions and tomatoes.
- Beat 3 eggs until light and frothy.
- Now pour the eggs over the three pizzas (but not on the crust).
- Whisk the final egg and brush on the edge/crust.
- Bake the pizza for about 25 minutes at 220C degrees or until the crust is golden brown.
- Serve and enjoy.
