Feel like a gourmet pizza? Then try this flavour-packed version, garnished with a black olive and oregano crumble.

Ingredients

Bases

• 6 teaspoons Surebake yeast
• 1½ cups warm water
• 3 tablespoons olive oil
• 500 grams flour
• 1 teaspoon salt

Topping

• 350-500 grams hot smoked salmon
• 1 cup of your favourite Italian-style tomato sauce
• 2 tablespoons sundried tomato paste or sundried tomato pesto
• 300 grams bocconcini cheese
• 1 red pepper, grilled, peeled and cored
• ¼ cup picked oregano leaves
• ½ cup chopped black olives
• ½ cup sundried tomatoes in oil, well drained and chopped

Method

1. Combine the yeast, warm water and oil.
2. Place the flour and salt into a food processor and, with the processor running, pour the yeast down the feed tube as fast as the flour can absorb it. Once it has formed a ball, process for 30 seconds.
3. Transfer to a greased bowl and turn over. Cover first with greased plastic wrap then a towel and leave in a warm place for 30 minutes or until doubled in bulk.
4. While waiting for the dough to rise, prepare the topping. Flake the salmon into bite-size pieces discarding any bones. Combine the tomato sauce with the sundried tomato paste or pesto. Finely slice the bocconcini cheese and the red pepper. Mix the oregano leaves, olives and sundried tomatoes in oil together to form a crumble and set aside.
5. Once risen, turn out the dough and knock back gently. Divide in half and roll each half out to a 30cm round. Place on a greased baking slide or a pre-heated pizza stone.
6. Working quickly, add the topping; spread half the tomato mixture on to each pizza. Top with half of the flaked salmon, bocconcini slices and red pepper slices.
7. Cook at 230ºC for 12-15 minutes until well risen and golden. Sprinkle the olive crumble on top just before serving. Serve drizzled with olive oil if wished.