White Pizza With Beets, Salmon, Spinach And Sage

I really didn't know what else to call it. I realise it isn't technically "pizza" but it isn't really easy to describe. Well, I could describe it as delicious.

At first glance it seems pretty decadent until I confess the crust contains a package of cooked, frozen spinach and that the tinned salmon was leftovers from last night's salad. The small bit of cheese is a combination of store-brand Swiss and the last few shavings of Romano. The sage is from my garden which is currently overrun with the stuff.

One surprise was the quality of the crust which was an accident. I ran out of bread flour and had to substitute two cups of all purpose to three cups bread flour-this produced a light, airy crust with a nice chewy texture on the outside.

As with most of my improvised dinners, this took about an hour and a half to pull off. I had already roasted the beets earlier, which I suggest as they need time to sit after coming out of the oven. You could use tinned beets here as well, though I'm biased to think roasted beets have a nicer flavour. Still, I won't insist, seeing how it is only a pizza topping.

I was so pleased with the way the spinach worked in the crust I may never make a plain pizza dough again.

You Will Need:

For The Crust:

2 cups warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey
1 1/2 teaspoons salt
1 package frozen chopped spinach-cooked, drained and squeezed dry
2 cups all purpose flour
3-4 cups bread flour

Dissolve the yeast in the warm water and let stand five minutes. Stir in the honey to dissolve. Add to the bowl the salt mixed with the two cups of all purpose flour. Add the rest of the flour a cup at a time until you have a dough that is no longer sticky and can be kneaded. At this point, begin working in the spinach taking care to distribute it evenly. Add more flour as needed. When dough is elastic (about ten minutes hand kneading) place it in a well oiled bowl, give it a turn and cover with plastic wrap. Let rise until doubled-about an hour.

Punch the dough down gently and let rest ten minutes.

Preheat oven to 450 degrees F.

Oil a baking sheet and stretch the dough to fit. Let rise while you prepare the topping.

For The Topping:

1/2 tin red salmon, flaked bones and skin removed
1 tablespoon olive oil mixed into fish. Additional oil for brushing surface of dough before topping.
About 12 small fresh sage leaves
Fresh rosemary to taste
Salt and pepper to taste
1 cup grated Swiss cheese
1/4 cup grated Romano cheese
2-3 large beets roasted, peeled and sliced into matchsticks

Brush the top of the dough with a generous coating of olive oil. Sprinkle with the Swiss cheese. Arrange beets, salmon and herbs in a pattern you like. Sprinkle Romano cheese over the salmon parts (to keep it from scorching in the oven).

Bake 5 minutes on the lowest rack in the oven. Move to the centre rack and bake another 5-8 minutes or until crust is golden and cheese begins to brown. Take care not to over bake as the fish will dry out. If the crust is taking longer than the fish, cover with a piece of foil until the last minute.

Let stand a few minutes before cutting and serving.

Makes a very generous pan pizza that will provide plenty of food for a crowd (or leftovers for a family of three).