Salmon Thin Crust Pizza Recipes

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.

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.

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.

SALMON AND CREAM CHEESE PIZZA

Steps:

• Crust:.
• Stir yeast and sugar into water and set aside for 8 minutes.
• Mix flour and salt in a large bowl and add the yeast mixture.
• Mix until dough begins pulling away from sides of bowl and forms a ball.
• Turn dough onto a lightly floured surface and knead for 2 minutes.
• You can add small amounts of flour to the dough and/or surface if dough is too sticky.
• Roll dough into a 12" circle using a floured rolling pin.
• Spray a nonstick pizza pan or baking sheet with nonstick spray.
• Place dough on pan and pinch the edges to form a shallow lip.
• Toppings:.
• Combine olive oil and garlic and brush evenly over edges of the pizza dough.
• Place salmon and cream cheese over pizza and top with red onion, mozzarella cheese, dill and capers.
• Bake for 12-15 minutes or until edges are browned and slightly crisp.

SMOKED SALMON TOMATO PIZZA

Steps:

• Place the crust on an ungreased 12-in. pizza pan. Bake at 450° for 8-10 minutes or until heated through. Spread with cream cheese. , Sprinkle with salmon, tomato, onion, capers, parsley and pepper. Cut into slices.

KATHY'S SMOKED SALMON PIZZA

Steps:

• Place crust on an ungreased 14-in. pizza pan. Spread with ranch dressing; top with tomato, feta cheese and salmon. Arrange provolone cheese over top. , Bake at 425° for 15-20 minutes or until cheese is melted.

THIN-CRUST PIZZA WITH ROASTED MUSHROOMS AND SMOKED BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a nonstick baking sheet with foil.
• Place tomatoes and mushrooms on the prepared baking sheet; drizzle with 1 tablespoon balsamic vinegar and sprinkle with salt and pepper.
• Roast in the preheated oven for 20 to 25 minutes, turning halfway through. Remove from the oven and allow to cool to room temperature, about 25 minutes. Leave oven on.
• Meanwhile, heat 1 1/2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add onions, reduce heat to medium, and caramelize until golden brown and soft, turning occasionally, 15 to 20 minutes. Season with salt and pepper and a light drizzle of balsamic vinegar; set aside to cool.
• Cook bacon on a paper towel-lined, microwave-safe plate on high heat at 1 to 2 minutes intervals until almost crisp. Coarsely chop.
• Brush sides of the pizza crust with a thin layer of olive oil and place on a pizza pan. Spread Alfredo sauce evenly in a thin layer around the crust, leaving about 1/2 inch crust showing around the edge. Sprinkle with Fontina cheese. Spoon tomato-mushroom mixture over top, then caramelized onions. Sprinkle bacon and Gorgonzola crumbles over the vegetables.
• Return to the oven and bake until the top is bubbly and starting to turn golden and the edges are golden brown, 15 to 18 minutes.

ULTIMATE ITALIAN STYLE THIN CRUST PIZZA

Steps:

• Sift the 00 flour in to a large mixing bowl and add the yeast and salt, make a well in the centre. Next mix the cold water, milk, honey and olive oil together in a mixing jug. Pour this in to the well, little by little, stirring and gradually bringing more flour in to the centre with a fork. Do this until all the flour is mixed in to the dough.
• Next you want to knead the dough for 5-10 minutes so that it is of a smooth elastic consistency and does not stick. If you don't know how to knead dough check out www.youtube.com there are some great video's. Do this on a lightly floured surface with floured hands, applying a dusting of flour when needed. Hint: Use latex gloves to prevent dough from sticking to your hands.
• Put the dough back in a lightly oiled bowl with a damp cloth to cover it. Let this sit in a warm place ideally about 40C or 100F until it has doubled in size this should take about an hour to an hour and a half. Remove the dough from the bowl and 'knock it back' punch the air out of it, do this for 1-2 minutes. Set this aside for later.
• The secret of great dough is using ice cold ingredients (milk, and water). If you have time, let the dough sit in the refrigerator overnight when you reach this stage, you will need to knock it back once more before you roll it out. This will make approximately 2 largish pizzas.
• For the tomato sauce i find using fresh tomatoes gives a better taste, plum tomatoes give a nice sweet taste or you can use canned ones here. Take the plum tomatoes and pierce the skin with a fork then blanch in boiling water for a few seconds, you should be able to remove the skin now. Put these in a saucepan and mash them up. Add all the other ingredients, apart from the basil, you can garnish with that on the finished pizza. Gently warm the ingredients for 5-10 minutes, don't burn it. There should be enough here for 2 fairly large pizza's.
• Roll out the dough with a rolling pin on a well floured surface, apply the tomato sauce and then add your cheese. The amount of cheese in the recipe is per pizza, and should be enough for 1 fairly large pizza.
• Grate the Mozzarella and apply evenly over pizza, sprinkle with Parmigiano-Reggiano and the grated provolone. The secret here is not to smother the pizza in cheese you want to be able to taste the full flavours in the pizza. A selection of Italian cheeses really makes a difference too.
• Add your favourite topping, My favourite topping is some portobello mushrooms sauteed in garlic butter and bell peppers, but you can add whatever you want. Again try not to smother it with toppings, the Italians tend to take the less is sometimes more approach here.
• Cook in a preheated oven on your maximum setting, probably about 250°C Watch it doesn't burn it will only need about 10 minutes. A great tip is use a pizza stone, if you cook a lot of pizza and don't have one then buy one. It transfers the heat very fast in to the dough and creates a great crispy base that is unmatched to any other methods of cooking it, apart from using an authentic pizza oven.