Smoked Salmon Pizza

Dough

• 270 g water
• 1 tsp sugar
• 1 tsp dried instant yeast
  of 10 g fresh yeast crumbled
• 60 g extra virgin olive oil plus extra for greasing
• 500 g spelt flour plus extra for flouring
• 2 tsp fine sea salt

Topping

• 100 g mozzarella drained, cut in pieces
• 250 g cherry tomatoes
• 80 g tomato purée
• 20 g balsamic vinegar
• 2 garlic cloves
• 3 - 4 sprigs fresh basil leaves only
• 1 tsp dried oregano
  of 2 - 3 sprigs fresh oregano leaves only
• 1 tsp sugar
• 3 pinches fine sea salt
• ½ fresh chilli deseeded, sliced (5 mm)
• 190 g smoked salmon sliced (1 cm)
• 2 - 3 sprigs fresh parsley leaves only
• 60 g red onions quartered
• 30 g extra virgin olive oil plus extra for greasing
• 20 g lemon juice
• 100 g pitted black olives
• 100 g mixed baby leaf salad