Regal Salmon 'Swimming Upstream' Pizza

Ingredients
Basic Dough Recipe
2.5kg Flour
250g Semolina
3T Salt
3T Castor Sugar
2T Active Yeast
1.5l Tepid Water
350ml Olive Oil

Basic Tomato Sauce
2.5kg Fresh Tomatoes
4T Olive Oil
2t Crushed Garlic
1/2 cup Brown Sugar
2T Salt
3T Balsamic Vinegar
2T Mixed Herbs

Swimming Upstream
1 Basic Dough
100ml Basic Tomato Sauce
3/4 cup Mozzarella
125g Cured Regal Marlborough Salmon
1/2 Sliced Red Onion
2T Capers
3T Cream Cheese
1/2 Avocado

Method
Basic Dough Recipe
1. Have all the ingredients ready and measured out. In a small jug or bowl add the yeast to the warm water. Stir in the sugar, and allow to stand until the yeast has dissolved, 5-10 minutes.
2. Put 3/4 of the flour, semolina and salt in the mixing bowl. Turn it on, and pour in yeast mixture and olive oil. Continue mixing until the dough forms one or two balls. Turn machine off and touch dough. If still sticky, add more flour, mix again until incorporated.
3. Remove the dough from the mixer. Knead for about 2 Ð 3 minutes on a surface dusted with the remaining flour. Form into ball.
4. Lightly oil a large mixing bowl. Place dough in the bowl. Stretch a moistened clean cloth across the bowl, and leave to stand in a warm place until dough has doubled in volume, about 45 minutes. To test whether the dough has risen enough, poke two fingers into the dough. If the indentations remain, the dough is ready.
5. Punch the dough with fist to release the air. Knead 1 Ð 2 minutes.
6. Divide dough into 12 Ð 14 balls. Pat the ball of dough out into a flat circle on a lightly floured surface. With a rolling pin, roll it out to a thickness of about 5mm. The dough is now ready for filling.

Basic Tomato Sauce
1. Have all the ingredients ready and measured out. Heat oil in a large saucepan. Add tomatoes. Cook for 5 minutes.
2. Add garlic. Reduce heat and sautŽ for further 5 Ð 10 minutes.
3. Add brown sugar, balsamic vinegar and mixed herbs. Stir to incorporate, and then simmer for 45mins.
4. Allow to cool before service.

Swimming Upstream
1. Have all the ingredients ready and measured out. Roll dough ball into circle approximately 250 - 300 mm (10 - 12 inches) in diameter.
2. Spread the tomato sauce over the base, leaving the edge free.
3. Arrange 1/4 cup of mozzarella evenly across the pizza, followed by red onions and capers.
4. Evenly layer thin slivers of salmon around the pizza and dot with cream cheese and avocado.
5. Cover with remaining mozzarella.
6. Bake pizza in oven for 4 - 6 minutes depending on temperature.