Recipe for White Pizza with Smoked Salmon and Cheese Spread

In the bread machine bowl, pour in the water and oil. Add the salt, the flour, and finally, the crumbled yeast. Set the machine to the dough rising program, which lasts 1 hour and 30 minutes (6 at my place). You can also prepare the dough by hand, cover it, and let it rise for 1 hour at room temperature.

Once the dough has risen, place it on a work surface dusted with flour and divide it into six equal parts. Roll into balls, cover them, and let them rest for 10 minutes. In the meantime, preheat the oven and prepare all the ingredients.

Preheat the oven to 250°C, convection (maximum heat for me).

Take a ball of dough, place it on a floured perforated pizza pan and stretch it by hand. I start by flattening it, then I take it and stretch it over my wrists: I gently pull it while turning it at the spots where the dough is thicker, being careful not to tear it. If the dough doesn't stretch well, it means it hasn't rested enough. In that case, let it rest for an additional 5 minutes. In the end, you should have very thin dough. If you don't have a pizza pan, you can roll it out directly on a piece of parchment paper, which you can then slide onto a baking sheet with the pizza already on top.

Once the dough is rolled out, brush it with the melted cheese. Then sprinkle grated cheese on top.

Cut the salmon into large strips and place it on the pizza.

Add the chopped artichoke hearts and the capers.

Sprinkle with dried oregano and drizzle with some olive oil.

Bake and cook for about 6-7 minutes or until the edges of the pizza start to brown.