Hot Smoked Ocean Trout pizza with roasted onions, buffalo mozzarella and rocket
There are few pleasures more simple than getting together with family and friends to share a pizza. This Hot Smoked Ocean Trout pizza with roasted onions, buffalo mozzarella and rocket brings together great new flavours that we think everyone will love at home.

- Preparation:
- 14 Minutes
- Cooking:
- 5 Minutes
- Serves:
- 4
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
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
Preheat the oven to 240°C. Place the roasted onions and pumpkin randomly onto the pizza dough.
-
3
Place the torn mozzarella around the onions.
-
4
Break the hot smoked salmon into pieces and spread over the top.
-
5
Bake until golden and crisp, and then scatter with the rocket, olive oil, lemon juice and seasoning.
Hot Smoked Ocean Trout pizza with roasted onions, buffalo mozzarella and rocket