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    Truffle smoked salmon pizette

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    *mandatory

    Truffle smoked salmon pizette

    Preparation time: 20 minutes
    Cooking time: 15 minutes:

    Serves: 4

    Ingredients

    2 x 220g balls The Northern Dough Co Original Pizza Dough, defrosted and at room temperature
    Plain flour, for dusting
    1 tbsp extra virgin olive oil
    Flaky sea salt, to sprinkle
    4 heaped tbsp crème fraîche
    1⁄2 lemon, zest and 1 tsp juice
    1⁄2 x 90g pack wild rocket
    1⁄4 red onion, finely sliced
    2 tsp nonpareille capers, drained
    100g pack Waitrose Truffle Flavoured Smoked Salmon* or No.1 Peat & Heather Smoked Scottish Salmon
    Drizzle of Cooks’ Ingredients Truffle Oil, to serve (optional) 

    Method

    1 Preheat the oven to 240 ̊C, gas mark 9; put a large baking tray on the top shelf to heat up. Halve each ball of pizza dough and, with floured hands, on a lightly floured work surface, gently stretch, roll and shape each to a rough circle, about 18-20cm in diameter.

    2 Sit the pizzette on a piece of baking parchment (it needn’t be much bigger than the dough itself). Brush the tops with olive oil and sprinkle with a little flaky sea salt. Transfer, on the baking parchment, to the hot baking tray and bake for 5-7 minutes (in batches if necessary) until puffed up and golden in places.

    3 Mix the crème fraîche with the lemon juice and a good grinding of black pepper; roughly spread over each cooked base. Top with the rocket, red onion, capers and a strip of smoked salmon. Finish with a grating of lemon zest, more black pepper and a few drops of truffle oil, if liked 

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    Cook’s tip
    These are also wonderful with slices of avocado or chargrilled artichoke hearts.

    And to drink...
    With lovely hints of orange blossom, honey and lime, Waitrose Blueprint German Dry Riesling is a top match for smoked salmon.

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