Smoked Salmon Pizza Best Recipes

SMOKED SALMON PIZZA

Ingredients:

• 8 ounces prepared pizza dough
• 1 tablespoon olive oil
• 1/4 cup thinly sliced red onion
• 1/2 cup Dill Cream
• 6 ounces thinly sliced smoked salmon

Steps:

• 1. Preheat the oven to 500°F.
• 2. On a lightly floured surface, roll the dough out into a 10-inch round. Transfer dough to a rimless baking sheet; brush with olive oil. Scatter sliced onion over the top. Bake until crust is golden brown, 6 to 8 minutes. Let cool 5 minutes.
• 3. Spread the Dill Cream over the top to within an inch of the edge. Arrange the salmon to cover the surface entirely. Use a pizza wheel to slice into 6 pieces.

SMOKED SALMON PIZZA

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.

SMOKED SALMON PIZZAS

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.
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