Pizza with Smoked Sturgeon

A pizza that showcases our lightly smoked sturgeon meat in a fresh, light and creative pairing. Well worth trying!

Ingredients:

• 1 kg type 1 flour
• 650 gr water
• 25 gr salt
• 3 gr fresh yeast
• 200 gr Cru smoked sturgeon
• 100 gr white cabbage
• Raspberry vinegar
• 50 gr whipping cream
• 5 gr lemon juice
• 100 gr of parsley
• 1 anchovy
• 40 ml extra virgin olive oil
• 1/4 clove of garlic

Method:
Place all the flour, the yeast and half of the water, not cold, in a bowl and begin to knead. Continue kneading, adding the water in a thin stream and finally the salt.
Leave the dough to rest for 30 minutes on the work surface covered with cling film, shape it into 250 gr balls and leave to mature at 4 degrees for 18-24 hours in an airtight container. Roll out one ball, leaving the rim well pronounced so that it develops an open crumb during baking.
Top with fiordilatte and bake in a wood-fired oven at 420 degrees for 2 minutes.
Cut the smoked sturgeon fillet into thin slices. Finely shred the white cabbage and leave it to marinate overnight in the refrigerator with the raspberry vinegar. The following day, drain it and dress with salt and extra virgin olive oil.
Semi-whip the cream, adding the lemon juice at the end. Place the parsley, garlic, oil and anchovy in a blender and blend until a smooth sauce is obtained.
Take the pizza out of the oven and top it with the white cabbage, lay over the slices of sturgeon and finally, using a squeeze bottle, finish with the sour cream and the green sauce.