Pizza Topping Smoked Salmon Pizza Recipes

PIZZA TOPPING - SMOKED SALMON 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.

SMOKED SALMON PIZZA

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Spread the olive oil over the pizza crust, then sprinkle with the smoked salmon, artichokes, and sun-dried tomatoes. Sprinkle the mozzarella cheese evenly over the pizza.
• Bake in the preheated oven until the cheese has melted and is bubbly, 10 to 15 minutes.

SMOKED SALMON PIZZAS

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

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.