Smoked Salmon Pizza Best Recipes

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SMOKED SALMON PIZZAS

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Smoked Salmon Pizzas image

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield Makes 6 small pizzas; serves 12 for appetizers, 6 for lunch

Number Of Ingredients 18

Ingredients:

  • 1 1/4 cups warm (100 to 110 degrees) water
  • 2 (1/4-ounce) packages active dry yeast
  • 1 tablespoon honey
  • Good olive oil
  • 4 cups all-purpose flour, divided, plus extra for kneading
  • Kosher salt and freshly ground black pepper
  • Fine cornmeal
  • 8 ounces Italian mascarpone
  • 1 tablespoon minced fresh chives
  • 1/2 to 3/4 pound thinly sliced smoked salmon, preferably Scottish or Norwegian
  • Mesclun with Lemon Dill Vinaigrette, for topping
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/2 cup good olive oil
  • 1 tablespoon minced fresh dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 pound mesclun greens
  • Minced fresh chives, for garnish

Steps:

  • For the dough, combine the water, yeast, honey, and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with the dough hook. Add 3 cups of the flour, then 2 teaspoons of salt and mix for about 10 minutes, slowly adding up to 1 more cup of flour to just keep the dough from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Brush a medium bowl with olive oil, place the dough in the bowl, and turn it several times to cover lightly with oil. Cover the bowl with a clean, damp kitchen towel and set aside at room temperature for 30 minutes, until doubled in size.
  • Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a sheet pan and cover them with the damp towel. Allow the dough to rest for 10 minutes.
  • Preheat the oven to 500 degrees. Sprinkle 3 sheet pans with cornmeal.
  • If you've chilled the dough, leave it at room temperature for 30 minutes to allow it to come to room temperature. Press each piece of dough into a circle with your fingertips. Stretch the balls of dough into rough 8-inch circles and place them on the prepared sheet pans.
  • Brush the dough with olive oil and bake for 12 to 15 minutes, until lightly browned and crisp, rotating the pans to bake evenly. Set aside to cool slightly.
  • Whisk the mascarpone with 1 tablespoon of the chives, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Spread the mixture on the pizzas, and place one layer of smoked salmon on top.
  • Place the pizzas on a serving board, top them with dressed mesclun, and serve immediately.
  • Whisk together the lemon juice, olive oil, dill, salt, and pepper. Toss the mesclun greens with enough of the vinaigrette to moisten. Sprinkle with chives.
  • Copyright 2017, Ina Garten, All Rights Reserved

SMOKED SALMON PIZZA

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Smoked Salmon Pizza image

This makes a wonderful 10 minutes or less party offering or appetizer, as well as a light entree on summer nights. Complement it with a simple mixed green salad for supper.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 10m

Yield 8 servings, 3 cuts each, as appetizer or party offering

Number Of Ingredients 8

Ingredients:

  • 1 (12-inch) prepared thin crust pizza shell, recommended: Boboli brand
  • 1/2 cup sour cream
  • 1/2 lemon, juiced
  • 2 tablespoons fresh dill leaves, chopped or snipped
  • 1/3 pound Nova Scotia smoked salmon, thinly sliced
  • 1/4 English cucumber, thinly sliced
  • 1/4 red onion, finely chopped
  • 3 tablespoons capers, drained

Steps:

  • Preheat oven to 400 degrees F.
  • Crisp pizza crust 5 minutes on perforated pizza pan or on oven rack.
  • While pizza crust is in oven, mix sour cream with lemon juice and dill in a small bowl.
  • Remove pizza shell from oven and let stand until cool to the touch. You have a pocket of time here to work on other recipes.
  • On cool, crisp pizza shell, spread the sour cream-dill sauce in an even layer. Evenly distribute sliced smoked salmon, working all the way to the edges.
  • Top pizza with sliced cucumber, red onion, and capers.
  • To serve, cut pizza in 1/2. Cut each 1/2 in 1/2 again, 4 cuts across. Turn the pan a 1/4 turn and slice into quarters, making 16 cuts.

PIZZA TOPPING - SMOKED SALMON PIZZA

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Pizza Topping - Smoked Salmon Pizza image

We often have pizza nights and our guests are encouraged to tell us in advance their favourite topping so we can shop up. I have a whole bench with different toppings and already made bases, we use Recipe #256080, our guests then dress their own pizza. We have come up with really good flavours and some flavours that are only meant to be made once. This pizza was one of the inventions founded by a few people. Capers may be salty so don't add salt until you sample the cooked pizza first.

Provided by Chef floWer

Categories     Lunch/Snacks

Time 20m

Yield 1 20 cm Pizza

Number Of Ingredients 8

Ingredients:

  • 1 prepared pizza crust
  • 1/2 cup tomato pizza sauce (if base doesn't already come with tomato sauce)
  • 100 g smoked salmon, finely sliced
  • 1/2 red onion, sliced
  • 1/2 cup mozzarella cheese, grated or 100 g provolone cheese, thinly sliced
  • 2 tablespoons capers, drained
  • 5 fresh basil leaves or 1/2 teaspoon dried basil
  • 1/2 teaspoon olive oil (to oil the base of the pizza)

Steps:

  • Pre-heat oven at 190oC/375oF/Mark 5.
  • Add tomato sauce on prepared pizza crust/pizza base if it already doesn't come with tomato sauce.
  • Scatter one layer of smoked salmon evenly on tomato base (more if you prefer), scatter red onions, cheese, capers, tear or sprinkle basil around pizza.
  • Bake in oven for 15 mins or until base is cooked and topping heated through - Enjoy.

Nutrition Facts : Calories 425.1, Fat 22.3, SaturatedFat 9.1, Cholesterol 67.2, Sodium 2247.9, Carbohydrate 21.8, Fiber 1.9, Sugar 14.1, Protein 34.1

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