Salmon, brie and dill pizza
50 min
Type of dish:
Pizzas, patty
Temperature:
Hot
Cuisine type:
Italian cuisine
Conservation technique:
Refrigeration
Allergens:
Ingredients for 5 portions
Calculate portions
Pizza dough
1.25 kg
Semolina flour
0.1 kg
Tomato sauce
0.375 l
Salmon
0.7 kg
Brie cheese
0.375 kg
Frozen spinach
0.075 kg
Frozen broccoli
0.15 kg
Basil
2.5 g
Fennel
10.0 g
Extra virgin olive oil
0.025 l
Grated Mozarella cheese
0.5 kg
Table salt
2.5 g
Strong flour
0.347 kg
Plain flour
0.347 kg
Water
0.347 l
Sunflower oil
0.058 l
Sourdough
0.032 kg
Table salt
6.944 g
Yeast
27.778 g
Elaboration
For this recipe, you’ll need these recipes:
- Make a pizza dough.
- Make some tomato sauce.
- Cut the Brie into strips.
- Cut the salmon into 1 x 2 cm cubes.
- For the dill oil:
- Scald the dill and basil. Dry well.
- Blend with virgin olive oil.
HOW TO SERVE
- Roll out the dough using a rolling pin and some semolina until it has the desired size.
- Spread the tomato sauce and half of the mozzarella cheese onto the dough and then scatter over the salmon, Brie and spinach evenly across the surface. After that, spread over the other half of mozzarella.
- Place in a pizza oven at 290 ºC for 4 or 5 minutes.
- Add some dill oil.
Nutritional information (1 portion)
Energy
1562.09
kcal
Carbohydrates
154.93
g
Proteins
74.15
g
Lipids
69.6
g
Fiber
11.33
g
Saturates
26.3
g
Monounsaturated fatty acids
22.48
g
Polyunsaturated fatty acids
12.84
g
Cholesterol
199.97
mg
Calcium
1234.37
mg
Iron
6.98
mg
Zinc
4.33
mg
Vitamin A
511.75
ug
Vitamin C
47.92
g
Folic acid
278.47
ug
Salt (Sodium)
1788.72
mg
Sugars
3.37
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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- Main course
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- Beers
- Meats
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Dessert
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Birds
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Legumes
- Breakfasts and brunch
- Appetizers and canapes
- Pastas
- Salads
- Fish
- Rices
- Vegetables
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- liqueur
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- Conservation technique
- Seasonal recipes
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- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
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