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Black is the new black: Black charcoal pizza with salmon and vegetables

You have probably heard of or seen pictures of black ice cream, black smoothies and black bread by now: Charcoal has become a big trend in the States last year. Truth is you can buy activated carbon in every pharmacy and use it in your kitchen. Today’s recipe is my contribution for the February issue of Mio magazine: black charcoal pizza with salmon and vegetables.

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Charcoal, or activated carbon, is said to have many health benefits. Among others it is detoxifying and full of antioxidants. Luckily its taste is neutral, so please don’t be afraid by the “burnt look” of the pizza. It does not, by any means, taste burnt!

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The recipe for the black charcoal pizza with salmon and vegetables can also be found in the February issue of Mio magazine as well as on the Mio blog.

Let me know how you like the black pizza!

Love,
Lea Lou

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Black charcoal pizza with salmon and vegetables

For two pizzas.

For the pizza base:
3 g activated carbon (charcoal) (pharmacy)
150 ml lukewarm water
1/2 cube fresh yeast
250 g wheat flour (wholemeal, optionally, or spelt flour)
1/2 tsp salt
2 tbsp olive oil

For the tomato sauce:
250 g tomato chunks, canned
1 garlic clove, crushed
1 tbsp fresh basil, chopped
Sea salt and black pepper, freshly ground

For the topping:
Olive oil
150 g spinach
1 yellow pepper
2 handful cherry tomatoes
150 g salmon fillet (I weighed mine including the skin, but took the skin off before using)
1 handful fresh basil
80 g feta cheese
100 g emmental cheese, grated

Method:
Mix the charcoal with the Luke-warm water and allow to dissolve, stirring. Add the yeast in crumbles and stir until it is dissolved, too. 

Mix flour and salt in a bowl. Slowly pour over the water mixture as well as the olive oil, and knead the dough until all ingredients are well incorporated.

Transfer the dough to a lightly floured working surface and knead it with your hands once again. Form a ball, transfer it to a bowl, cover the bowl with a kitchen towel and allow the dough to rise for 30 minutes in a warm surrounding (e.g. on a warm heater).

In the meantime, mix the tomato chunks with garlic, basil, salt and pepper.

Heat a little oil in a pan. Wash and spin-dry the spinach, add it to the pan and let it wilt in the pan. Drain the spinach in a sieve. Set aside.

Wash the pepper, remove the seeds and cut in small cubes.

Wash and halve the cherry tomatoes.

Wash the salmon fillet, cut it in bite-sized cubes.

Knead the dough once more with your hands, divide it into two parts and roll out both parts on your floured working surface to 15-cm circles.

Preheat the oven to 220°C (upper and lower heat). Line two baking trays with baking paper.

Spread the tomato sauce on both pizzas, top the pizzas with salmon, vegetables and basil. Add the feta cheese in crumbles, sprinkle with grated Emmental cheese.

Bake the pizzas for 15–20 minutes, until the base is crunchy and the cheese has melted. Serve the pizzas immediately.

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