Hot Smoked Ocean Trout pizza with roasted onions, buffalo mozzarella and rocket

Ingredients

• For dough
• 7g instant dry yeast
• 1/3 tsp sugar
• 1 cup lukewarm water
• 2 cups bread flour (high gluten)
• 1/3 tsp salt
• 1 tbsp extra virgin olive oil
• For topping
• 3 small brown onions (sliced 1 cm thick and roasted)
• 1 buffalo mozzarella ball (torn)
• 1/4 cup roasted pumpkin pieces
• 150g Hot Smoked Ocean Trout Deli Bites (broken apart)
• 1 cup baby rocket
• 2 tbsp extra virgin olive oil
• 1/4 lemon (juice only)
• Salt and pepper to taste

Method

1. 1

   For dough:
   
   In a large bowl, combine together the yeast, sugar and warm water. Cover with cling film and place in a warm position until bubbles begin to appear. Combine in the olive oil, salt and all the flour gently, mixing well and adding more flour if required. Knead on a floured board for 5 minutes until smooth and elastic.
   
   Place into a large oiled bowl covered with plastic film and leave in a warm place, until doubled in size. Remove from the bowl and knock down onto a floured board. Divide into two and knead to make round balls. Roll out into your desired shape and place onto lightly oiled ‘pizza’ trays and hold until required.

2. 2

   Preheat the oven to 240°C. Place the roasted onions and pumpkin randomly onto the pizza dough.

3. 3

   Place the torn mozzarella around the onions.

4. 4

   Break the hot smoked salmon into pieces and spread over the top.

5. 5

   Bake until golden and crisp, and then scatter with the rocket, olive oil, lemon juice and seasoning.