20 Minute Grilled Pizza With Smoked Salmon And Mixed Greens Recipes

20-MINUTE GRILLED PIZZA WITH SMOKED SALMON AND MIXED GREENS

Steps:

• Prepare a grill for medium-high heat.
• Line a baking sheet with parchment paper. Stir together the cream cheese, lemon zest, 1 tablespoon of the lemon juice, the chopped dill, a large pinch of salt and several grinds of pepper in a small mixing bowl. Set aside.
• Divide the pizza dough into 2 balls. Sprinkle the flour on a clean flat surface and roll each ball into an elongated crust, approximately 16 inches long and 6 inches wide. Transfer the crusts to the prepared baking sheet. Brush both sides of both crusts with 2 tablespoons of the oil and lightly sprinkle with salt.
• Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear, about 2 minutes. Flip and cook until just cooked through, an additional 1 to 2 minutes. Discard the used parchment paper and put the finished crusts on the baking sheet.
• Smear each crust with the cream cheese mixture. Shingle the smoked salmon on top making sure that each bite will have a piece of salmon. Scatter the sliced cucumbers and radishes on top of the salmon and garnish with dill fronds.
• Whisk together the remaining lemon juice, remaining 2 tablespoons oil and a large pinch of salt and pepper in a large bowl. Add the mesclun mix and toss to combine. Serve the pizzas family-style or cut each pizza in half and serve as individual pizzas for 4 people, with some salad on the side.
• Copyright 2014 Television Food Network, G.P. All rights reserved.

SMOKED BRAISED MIXED GREENS

Steps:

• Heat a large pot over medium-high heat. Add the bacon and render until you have enough fat to saute the garlic and onions. Add the garlic and onions and saute until soft, about 5 minutes. Add the pinch red pepper flakes and season with salt and pepper and cook for 1 minute more. Add the greens in handfuls, adding more as the greens start to wilt, tossing with tongs until all the greens are wilted down. Add the chicken stock and cover. Cook until the greens are tender, about 10 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