Spinach-salmon-cheese pizzas
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
for 6 pieces
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Wood-fired grill, pan
Ingredients
For the yeast dough:
• 500 g wheat flour type 405
• 300 ml water, lukewarm
• 1-2 tsp salt
• approx. 10 g fresh yeast
• 2 tablespoons olive oil
For the pizzas:
• 400 g pizza dough purchased or prepared according to the basic recipe
• 2 tablespoons olive oil
• 300 g baby spinach
• 70g feta
• 70g mozzarella
• 70g cheddar cheese
• 1 small onion
• 1 tbsp vegetable oil
• Salt and pepper
• black and white sesame
• 1 egg yolk
• 1 tablespoon milk
• 3 slices of smoked salmon
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preparation
➊ For the dough, dissolve the yeast in lukewarm water. Then add flour, salt and olive oil and pour into a dough mixer. Then knead the ingredients for 15 minutes to form an elastic, homogeneous dough. You can of course also do this by hand.
After kneading, cover the dough with a damp cloth and leave it to rest until it has doubled in size. The dough can also be kept in the fridge overnight if you don't plan on using it until the next day. For four smaller pizzas, divide the dough into four pieces, or for two larger pizzas, divide it into two pieces. Then let it rise again and the dough is ready to use.
➋ Heat the oil in a cast iron pan on the side burner of the gas grill. Sauté the onion over medium heat until translucent. Gradually add the leaf spinach and sauté while stirring until it collapses. Season to taste with salt, pepper and nutmeg. Remove the pan from the side burner and allow to cool.
➌ Roll out the prepared dough into a rectangle measuring 30 x 40 cm. Cut into 6 equal-sized squares. Grate the three types of cheese or cut into small pieces.
➍ Place 1 heaped tablespoon of the cheese mixture in the middle of each dough square, then the spinach vegetables and finally half a slice of smoked salmon on top.
➎ Fold the dough squares into triangles and press the edges together. Press the edges in all around with a fork. Brush the dumplings with beaten egg yolk and milk and sprinkle with white and black sesame seeds as desired.
➏ Bake the pizza triangles in a closed grill or a wood-fired grill at approx. 200 °C for approx. 10-15 minutes until crispy.
Recipe by Marion Fetscher
Marion Fetscher is a passionate griller and, together with her husband Elmar Fetscher, founded Europe's largest BBQ magazine FIRE&FOOD in 2002. She loves vegetarian dishes and especially creative recipe ideas from the plancha and the fire plate, such as those from OFYR and the Black Forest stove.
Recipe from FIRE&FOOD issue 02/2022
