Salmon & Bocconcini Pizzettes Recipe

Name: Salmon & Bocconcini Pizzettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons dried yeast; 1 teaspoon caster sugar; 1 ½ cups plain flour; 1 pinch salt; 1 tablespoon olive oil; ⅔ cup italian pasta sauce; 2 medium ripe tomatoes, sliced; 185 g salmon, drained and flaked with bones removed; ¼ cup kalamata olive, sliced; 80 g reduced-fat feta cheese, crumbled; 120 g bocconcini, drained and sliced; ¼ cup basil leaves

Servings: persons

2 teaspoons dried yeast
1 teaspoon caster sugar
1 ½ cups plain flour
1 pinch salt
1 tablespoon olive oil
⅔ cup italian pasta sauce
2 medium ripe tomatoes, sliced
185 g salmon, drained and flaked with bones removed
¼ cup kalamata olive, sliced
80 g reduced-fat feta cheese, crumbled
120 g bocconcini, drained and sliced
¼ cup basil leaves

1
Preheat oven to 220C/200 fan forced.
2
Grease 2 baking trays.
3
Combine yeast, sugar, and 2/3 cup lukewarm water in a small bowl.
4
Using a fork, stir.
5
Cover, then let stand in warm place for 5 minutes or until bubbles appear on the surface.
6
Half fill kitchen sink with hot water.
7
Sift flour and salt with hot water.
8
Sift flour and salt into large bowl.
9
Make a well in the centre; add yeast mixture and oil.
10
using a round-bladed knife, mix in a cutting motion to form a soft dough.
11
Turn out dough onto lightly floured surface; knead until smooth.
12
Grease large bowl with oil; add dough and turn to coat in oil.
13
Cover with plastic food wrap; place in sink with water reaching halfway up side of bowl for 45 minutes or until dough doubles in size.
14
Knead dough briefly on a floured surface; divide into four portions.
15
For each pizzette, roll a portion of dough into a 15cm round.
16
Place on prepared trays.
17
Spread with sauce; top with tomato, salmon, olives, feta and bocconcini.
18
Bake for 15-18 minutes or until bases are crisp and cheese melted.
19
Top with basil; serve at once.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons dried yeast, 1 teaspoon caster sugar, 1 ½ cups plain flour, 1 pinch salt, and more.

Yes, Salmon & Bocconcini Pizzettes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon & Bocconcini Pizzettes

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