Smoked Salmon Pizza

This one is for you Margie. 

A few years ago I wanted to make a cooked pizza using smoked salmon, a treat that is very high on my favourite foods list. But, on Google at that time, I could only find recipes using a premade crust, spread with cream cheese then topped with smoked salmon. This was not what I had in mind. I wanted a real oven cooked pizza. Smoked salmon is delicious when cooked with pasta so I was sure it would be delicious when cooked as a pizza. How hard could it be? I decided to try to make one myself and hope it would turn out. Well turn out it did, and it has become a house specialty (my house specialty). I make it every couple of weeks. I serve it to company. I eat it reheated as a second meal. It has become very popular.

I mentioned eating it in my last blog and Margie from Back Roads and Other Stories was intrigued, inspiring this post. Here is the lowdown on smoked salmon pizza.

The dough – I make my own dough in my bread maker. See recipe below. 

 

I use the basil parmesan option. I add a little sugar and I do not use the cornmeal. Don’t feel that you need to make your own dough. Grocery stores have frozen pizza dough that would work just fine.

The bread maker dough takes 90 minutes.

When the dough is ready I spread it on my favourite pizza pan. It is my favourite because it is large (16 inches) and it has raised dots on the edge to show you where to aim the pizza cutter to get 8 equal-sized pieces. Without these dots, my aim is very poor. Pie cutting is not my forte.

Once spread, I brush the dough with olive oil.

Toppings – First comes the salmon. I cover the entire pizza with smoked salmon except for the edges. I use about 300g of smoked salmon. Then I sprinkle the salmon with dill. Any leftover salmon gets to be eaten by the cook. And we all know who the cook is.

My favourite additional toppings are red onions, peppers and spinach, but that depends on what is currently in my kitchen. I like to make my pizza a well-rounded meal. This particular pizza has yellow onions (also very good, as are green onions) and peppers. Alas, there was no spinach left in the garden.

Cheese – Cover with your favourite cheese. I have used several different kinds and all were good. This one has extra old mozzarella. Then I sprinkle the cheese with more dill. 

Bake at 425 for 15 to 25 minutes. At least that is what the recipe says. However, in my oven, on the convection setting, I bake it for 14 minutes. Let it stand for 5 minutes before cutting.

Enjoy! 

 

Thank you for reading. 

Photos: Jenn Stone

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