This pizza is one of our favorites. The ingradients and flavoura are finnish and mediterranean and support each other perfectly. Gravlax, babyspinach and nettle from the finnish sense of taste clashes with kalamata olives, parmesan cheese and pesto. Simply delicious.
Pizza with raw salmon and spinach
Pizza dough with nettle:
2 dl warm water
2 ts leaven
2 tbs dryed nettle
1 tbl olive oil
4,5 dl wheat flour
Mix leaven to the warm water. Add dryed nettle, salt and olive oil and mix them together. Add wheat flour and knead the dough untill smooth. Let to rest in a warm place for at least 30 minutes.
Divide into 3 servings and make three pizza bases. Preheat the oven to 200 ‘C.
150 g crushed tomatoes
100 g grated cheese
1 chopped onion
a handful of kalamata olives
a handful of fresh baby spinach leaves
1 tbl goat cheese
1 ts pesto
grated parmesan cheese
150 g salmon/gravlax/pickled raw salmon
Fresh basilika leaves
Add the ingredients to the three pizza base in the order above. Heat the pizza in the oven for about 8 minutes. Take the pizza out and add the remaining ingredients. Put the pizza back to oven for 4-5 minutes. Serve with fresh basilika leaves and enjoy in a good company!