Of which 5.3 g sugars and 7.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights All toppings added after baking · Controlled salt · Lemon with no segments on the plate
Allergens gluten, fish, milk
Smoked salmon, ricotta, capers and lemon
A thin base baked plain, then finished cold with the ricotta and salmon
A contemporary Mediterranean white pizza, baked like a thin focaccia and finished with ricotta, smoked salmon, capers, red onion and lemon. The cold topping never goes into the oven: it keeps the texture of the fish, avoids excess salt and contrasts with the hot base.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping
- 80 g (2¾ oz) ricotta
- 65 g (2¼ oz) smoked salmon
- 25 g (1 oz) red onion
- 10 g capers in brine
- 7 g extra-virgin olive oil
- 1 g lemon zest
- 4 g lemon juice
- 3 g fresh parsley
- 0.2 g black pepper
Method
- Heat the pizza stone or steel to 250–275 °C (480–525 °F) for 45–60 minutes. Keep the fish and ricotta at ≤4 °C (39 °F) while the oven heats.
- Drain the ricotta for 15 minutes. Mix it with the lemon juice, half the zest and the pepper until spreadable, without adding salt.
The full method (8 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
