Wild Salmon And Arugula Pizzas - cooking recipe

Ingredients

1 lb all purpose flour
1 packet dried active yeast
2 tsp salt
1 tsp sugar
2 None egg yolks
1 cup lukewarm water
1 tbsp olive oil
1 clove garlic, peeled and crushed
1 lb canned chopped tomatoes
1/2 None dried red chili crumbled
1 tsp dried oregano
6 1/2 oz Parmesan, 3 1/2 oz grated, 3 oz shaved
9 oz cherry tomatoes, green stalks left on
9 oz smoked wild salmon, cut into strips
3 oz arugula

Preparation

In a bowl, mix the flour, yeast, salt and sugar. Stir in the egg yolks and 1 cup lukewarm water and knead with the dough hook of a mixer into a smooth dough that doesn't stick to your fingers. Cover and allow to rest for 4 hours.
Heat the oil in a saucepan and saute the garlic for 1 minute. Add the tomatoes, chili and oregano. Bring to the boil and simmer for 10 minutes. Season with salt, black pepper and a pinch of sugar and remove from the heat.
Preheat the oven to 450\u00b0F. Line a baking sheet with parchment paper. Cut the dough in half and on a floured surface roll each half out to a 16 x 14 inch circle. Spread with the tomato sauce, leaving a 1/3 inch margin around the edges. Sprinkle with the grated Parmesan and arrange the cherry tomatoes on top.
Bake for about 15 minutes, until golden brown. Sprinkle over the salmon, arugula and shaved Parmesan.