Smoked Salmon and Pea Pizza – Serves 2

Smoked Salmon and Pea Pizza

Basic Pizza Dough
500g gluten free flour
1 teaspoon salt
7g yeast
1/4 teaspoon Natvia (Stevia)
150ml milk (warmed)
4 eggs (beaten)
120g butter (creamed)

Put flour and salt in basin. Add yeast and stevia to warmed milk with the beaten eggs; add this liquid to the flour and beat thoroughly. Work the creamed butter into the dough. Cover and leave for 40 minutes to rise.
This makes enough dough for four pizzas. I used another quarter from the dough I made the other day.

For Topping:
200g smoked salmon slices
white sauce (made with 30g gluten free flour, 30g butter and 150ml milk)
30g butter
1 shallot (chopped)
180g frozen peas (thawed)
pepperMelt 30g butter in pan, add shallot, cook for 2-3 minutes, then add peas and saute for 2-3 minutes. Add butter and flour for white sauce and mix in. Take pan off heat and mix in milk slowly to avoid lumps. Put back on heat and cook until mixture is thick. Season. Add smoked salmon slices and mix. Set oven on fanbake at 185 celcius. Pat out the dough to a 23cm circle, cover with topping. Prove for 10 minutes and bake in oven for 30 minutes.

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