Warum das funktioniert
Smoked Lachs is already cured and ready to eat. Putting it in a heißer Ofen dries it out, changes its texture and kills most of what makes it good. Der Boden gets baked hot and crisp first. The Lachs goes on after — still silky, still cold, still tasting like smoked Lachs instead of overcooked fish. Kapern and rote Zwiebel add the salt-acid balance. Zitrone zest finishes it without making it wet.
Zutaten
- Pizzateig-Kugel250–280g
- Crème fraîche70g
- schnittfeste Mozzarella60g
- Smoked Lachs75g
- Kapern10g
- rote Zwiebel, very thinly in Scheiben10g
- frisch Dillsmall handful
- Zitrone zest1 tsp
- schwarzer Pfefferto taste
- Gurke ribbons (optional)40g
Zubereitung
- Preheat the oven strongly with a steel or stone — as hot as your oven allows.
- Stretch the dough into a thin round.
- Spread crème fraîche thinly and evenly.
- Gib mozzarella.
- Backen until the base is crisp and the Käse is lightly golden.
- Pull the pizza and let it rest for 1 minute.
- Gib smoked Lachs, Kapern, rote Zwiebel and frisch Dill.
- Zum Schluss Zitrone zest and schwarzer Pfeffer.