Salmon and corn pizzettes

Detailed step-by-step description of how to cook the dish "Salmon and corn pizzettes". Try it by all means

Recipe «Salmon and corn pizzettes» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 1/2 cups plain flour, 7g sachet dried yesat, 1/4 cup olive oil, 2 tbsp semolina, 3/4 cup tomato passata , 1 bunch asparagus, thinly sliced diagonally, 2 corn cobs, kernels sliced from cobs, 210g can red salmon, drained and flaked , 100g mozzarella, grated.

Ingredients:

• 2 1/2 cups plain flour 
• 7g sachet dried yesat 
• 1/4 cup olive oil 
• 2 tbsp semolina 
• 3/4 cup tomato passata 
• 1 bunch asparagus, thinly sliced diagonally 
• 2 corn cobs, kernels sliced from cobs 
• 210g can red salmon, drained and flaked 
• 100g mozzarella, grated 

Instructions

1. Combine: flour, east and a pinch of salt in a large bowl. Make a well in the centre. Pour in oil and 1 cup (250ml) lukewarm water, and stir to form a dough. Transfer dough to a floured surface and knead for 5 minutes or until smooth and elastic. Place dough in a clean oiled bowl, cover with plastic wrap and set aside in a warm place for 30 minutes to rise.
2. Preheat oven to 220°C. Knock down dough with you fist, then cut into 8 pieces. Usuing your hands, shape dough pieces into aprrox. 8 x 13cm ovals. Place on 2 greased oven trays, then sprinkle lightly with semolina.
3. Spread a little tomato passata over each oval, leaving a 2cm border. Top with asparagus, corn, salmon, and mozzarella then bake for 20 minutes or until crisp and golden. Serve.