Rewena Bread Smoked Salmon Pizza
- Difficulty: Medium
- Serves: N/A
- Preparation time:
- Cooking time:
- Oven temperature: 250° C
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- 1 potato, medium sized
- 1 tsp sugar
- 2 cups high grade flour
- 1 cup water
Rewena Bread Pizza Dough:
- 4 cups high grade flour
- 1 Tbsp baking soda
- 1-2 tsp sugar
- 1 Tbsp salt
- 1 cup Rewena bug
- 1.5 cups water, or more, based on dough texture
- 100g mozzarella, grated
- 50g bocconcini, tear into chunks
- 1/2 cup pizza sauce
- 1 tsp olive oil
- 50g avocado, thinly sliced
- 50g baby rocket
- 50g red onion, thinly sliced
- 50g cherry tomatoes, halved
- salt and pepper, to taste
- chilli flakes, to taste
Cut potato into cubes and then boil till soft. Once cooled, mash potato with water and mix in sugar and flour.
More warm water can be added to create a thick, almost paste-like mixture.
Leave in a warm place for a few overs or overnight to encourage your Rewena bug to rise.
Rewena Pizza Dough:
Combine salt, flour and sugar in bowl until mixed thoroughly.
Make a well in the middle of flour mixture, and place bug in centre, sprinkle baking soda on top.
Add water gradually, until mixture resembles pizza dough, smooth and firm.
Cover and store in a bowl brushed with olive oil and place in a warm location, like the warming drawer of your oven or on a sunny table top.
Leave covered for a few hours, or overnight, allow to double in size.
Once dough is ready, portion into 4 equal pieces, using flour and olive oil as desired to roll out your pizza base. Preheat oven to 250 degrees celsius.
Blind bake your Rewena Paraoa pizza base in the oven for 3-4 minutes. Take out of oven and layer your mozzarella, onions, tomatoes, bocconcini, Regal Beech Wood Smoked Salmon ribbons, and top with chilli flakes, salt and pepper to taste.
Generously layer rocket leaves on top to enjoy!