Salmon and corn pizzettes

title="Salmon and corn pizzettes"
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(1) Rate it

• 0:15 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

Featured in
Lunch recipes, Salmon recipes

Ingredients

• 2 1/2 cups (375g) plain flour


• 7g sachet dried yeast


• 1/4 cup (60ml) olive oil


• 2 tablespoons semolina


• 3/4 cup (180ml) tomato passata (sieved tomato puree)


• 1 bunch asparagus, thinly sliced diagonally


• 2 corn cobs, kernels sliced from cobs


• 210g can red salmon, drained and flaked


• 100g mozzarella, grated

Method

• 
  
  
  Step 1
  
  
  
  
  Combine: flour, east and a pinch of salt in a large bowl. Make a well in the centre. Pour in oil and 1 cup (250ml) lukewarm water, and stir to form a dough. Transfer dough to a floured surface and knead for 5 minutes or until smooth and elastic. Place dough in a clean oiled bowl, cover with plastic wrap and set aside in a warm place for 30 minutes to rise.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Preheat oven to 220°C. Knock down dough with you fist, then cut into 8 pieces. Usuing your hands, shape dough pieces into aprrox. 8 x 13cm ovals. Place on 2 greased oven trays, then sprinkle lightly with semolina.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Spread a little tomato passata over each oval, leaving a 2cm border. Top with asparagus, corn, salmon, and mozzarella then bake for 20 minutes or until crisp and golden. Serve.
  
  
  

• Low sugar

Nutrition

• 2918 kj

  Energy




• 25g

  Fat Total




• 7g

  Saturated Fat




• 9g

  Fibre




• 30g

  Protein




• 47mg

  Cholesterol




• 374.34mg

  Sodium




• 5g

  Carbs (sugar)




• 83g

  Carbs (total)

All nutrition values are per serve

• Author: Michelle Noerianto


• Image credit: Andrew Lehmann


• Publication: Notebook:

Source: taste.com.au