Salmon Thin Crust Pizza Recipes

SALMON THIN CRUST PIZZA

Steps:

• Using only one long tortilla rectangle... lightly brown in toaster oven or 425 degree oven just until firm to hold ingredients on. Now set aside. (leave the oven ON to put pizza back in, long enough to melt the cheese just before serving) it! **Use a rectangle jelly roll pan, FOILED, then LIGHTLY spray with PAM so tortilla won't stick. Place firm tortilla on pan BEFORE adding toppings to your pizza.
• Using approx 1 1/4 cups or thick piece of salmon... Squeeze lemon juice over raw fish (you can add an orange slice on top)...I microwave on 50%power for 3 minutes. Pale pink.You want moist salmon, it cooks after you remove, so allow for this. With a fork, you can gently seperate for pizza topping. Set this aside.
• Mix together the Yellow curry sauce, garlic alio, and the Mayo. Spread this evenly across your thin tortilla VERY GENTLY, so we don't break it!
• Dice and measure your other ingredients. Combine the garlic and onion, it's easier this way. Start layering ingredients evenly across the sauce. Salmon, dill, onions and garlic, olives,feta cheese, marcona almonds, tomatoes...ending with the havarti slices across the top to hold ingredients on pizza.
• After all ingredients have been spread evenly across thin crust, and Cheese slices have covered everything, sprinkle a little more dill lightly across cheese for appearance. Heat just until cheese slices melt but don't run. Remove from oven. Wait 3 minutes. Use pizza roller to slice and serve. This tastes good hot or at room temperature. ENJOY!

SALMON AND HERB PIZZA

Steps:

• Pre-heat pizza stone in a 450°F oven, placing the rack in the bottom third of the oven.
• With a sharp knife, slice the salmon into 1/4 inch ribbons.
• Then, in a small bowl, season the salmon ribbons with 2 tablespoons of olive oil, salt, and a generous amount of freshly cracked paper.
• Stir gently and set aside.
• Next, roll out the raw crust dough to a diameter of 15 inches and transfer to a parchment-covered pizza paddle.
• Brush the crust evenly with 3 tablespoons of olive oil.
• Spread the diced garlic over the entire crust, be sure to stop just short of the edges.
• Then top with the onions, the Kalamata olives, and 2/3 of the parsley and dill.
• Add the feta.
• Then add the seasoned salmon in a single layer over the other toppings.
• Sprinkle the salmon with the remaining 1/3 of the dill and parsley.
• Then top everything with the mozzarella cheese.
• Finally, transfer the prepared pizza with the parchment to the pizza stone.
• Bake for 15-20 minutes or until the crust is golden brown, and the cheese is bubbly and gently caramelized.
• Transfer the parchment and pizza to a cutting service.
• Allow it to sit for a couple of minutes for the toppings to set.
• Slice and serve.
• Optional: drizzle olive oil over individual slices and garnish with chopped parsley.

THIN-CRUST PIZZA DOUGH

Steps:

• Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
• Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
• Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.

SMOKED SALMON PIZZA

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.