Serves 4 to 6
- 250 ml lukewarm Water
- 1 teaspoon Sugar
- 1 Sachet Yeast
- 60 g Olive Oil
- 1 teaspoon Salt
- 2 cups Flour more if needed
- 500 ml Milk
- 1 Bay leaf
- 1 piece Onion
- 55 g Butter
- ¼ cup Flour
- 1 tin crab about 120 g, drained
- 100 g Goat's Cheese
- hot-smoked Salmon cut into small, bite-sized pieces
- cold-smoked Salmon
- 5 green onion chopped
- Make the dough: sprinkle the yeast and sugar over the water in a large bowl and let sit 10 minutes.
- Add the oil, salt, and half the flour.
- Beat smooth.
- Knead in the remaining flour, more as needed, to create a soft dough that doesn’t stick to the hands.
- Cover in a bowl and let rise until doubled, about 45 minutes.
- Punch down the dough and stretch it out to fit on a pizza sheet.
- While the dough is rising, bring the milk to the boiling point in a saucepan with the bay leaf and onion.
- Turn off the heat, cover, and leave to infuse about 15 minutes.
- Melt the butter in another saucepan, then whisk in the flour, and keep whisking on the heat for a full minute to cook out the flour taste.
- Slowly whisk in the milk, until smooth, and cook, stirring until thick, about 3 minutes.
- Stir in the crab, and half the cheese.
- Heat the oven to 400ºF/200ºC.
- Distribute pieces of hot-smoked salmon over the pizza crust.
- Spoon the sauce overtop (this will protect it from overcooking).
- Sprinkle with the remaining cheese and the chopped white part of the green onions, reserving the chopped green for garnish later.
- Bake 25 minutes until the crust is crisp.
- Scatter the green of the onions over. (If you like, lay on a few slivers of cold-smoked salmon for extra colour)