Gourmet salmon pizza

Procedure

• 1

  Make a dough with the water, flour, dry active yeast, salt and Olitalia Pizzolivm Extra Virgin Olive Oil.

• 2

  Use your fingers to spread the pizza on heat-treated rice flour baked at 300°C for 3 minutes.

• 3

  Fry the monkfish medallions in FRIENN.

For the topping

• 1

  Marinate the salmon in Olitalia extra virgin olive oil and Giuseppe Cremonini I.G.P. Balsamic Vinegar of Modena for 6 hours.

• 2

  Add the mâche and the lamb’s lettuce and season with sesame oil and Olitalia Pizzolivm Extra Virgin Olive Oil.

• 3

  Finally, garnish with melon balls and pomegranate seeds.