Once you have eaten a pizza in Napoli, you will rarely reach the same level of pizza dough at home.That’s why I prefer to work with puff pastry instead, thin and cripsy.
For 2 p cover 1 puff pastry (I prefer the square ones) with a mixture of 150 grams of ricotta, 2 chopped garlic cloves, zeste of 1 lemon, 2 table spoons of chopped wild fennel. Spread 300 grams of sliced fresh salmon and 150 grams of thinly sliced mozzarella on the ricotta. Add some olive oil, pepper and salt. Bake in the oven at 200° for 20 mins. Serve with a large mixed salad.
