Honestly, I’m not sure what to call this dish. It’s not exactly a pizza, since the dough is pre-cooked and served relatively cold. It’s not a pita, because it’s not stuffed, and it’s not a bruschetta, as it’s not a slice of a larger bread… so, let’s just go with “summer pizza.”
Serves Two
Ingredients:
- 250g bread dough
- 1 beefsteak tomato
- 1/2 pink grapefruit
- 1 small red spring onion
- 2 tablespoons crème fraîche
- 1 large slice of smoked salmon
- 180g pre-cooked crayfish tails
- A few leaves of your favorite basil
Optional:
- A bit of balsamic vinegar and olive oil
Instructions
- Prepare the Base:
Roll out the dough into two oval shapes, approximately 25cm x 15cm, and place them on parchment paper. Pre-bake in a very hot oven, ideally on a pizza stone, for 3–4 minutes. Watch carefully to ensure the dough doesn’t puff up too much; poke or press down any large bubbles. You can even flip the dough like a pancake during baking. Remove from the oven and let cool to room temperature. - Prepare the Toppings:
- Sauté the crayfish tails over high heat for 3–4 minutes until they release no more water. Set aside in a bowl and refrigerate.
- Peel the grapefruit segments carefully, then cut each segment into 3–4 pieces (1–2 cm cubes). Chill in a bowl.
- Dice the tomato coarsely, drain well, and refrigerate.
- Slice the smoked salmon into strips about 4mm wide and 4–6cm long, then refrigerate.
- Slice the spring onion, including its greens, into thin strips.
- Assembly:
- Spread 1 tablespoon of chilled crème fraîche onto each base.
- Layer the toppings in this order: crayfish tails, salmon strips, diced tomato, grapefruit pieces, spring onion, and basil leaves.
- Add a drop of balsamic vinegar and a drizzle of olive oil if desired.
- Serve Quickly:
Serve immediately to enjoy the contrast of the slightly warm base with the cool, fresh toppings.
