SMOKED SALMON PIZZA
This makes a wonderful 10 minutes or less party offering or appetizer, as well as a light entree on summer nights. Complement it with a simple mixed green salad for supper.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 10m
Yield 8 servings, 3 cuts each, as appetizer or party offering
Number Of Ingredients 8
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.
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.
Nutrition Facts : Calories 536.3 calories, Carbohydrate 54.8 g, Cholesterol 54 mg, Fat 21 g, Fiber 3 g, Protein 34.9 g, SaturatedFat 8.5 g, Sodium 1310.8 mg, Sugar 3.3 g
SMOKED SALMON PIZZA
Provided by Robert Irvine : Food Network
Categories appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Place pizza shell on a baking sheet. Spread cream cheese over entire surface of pizza shell. Sprinkle with garlic powder and lay salmon slices on top. Bake until cream cheese melts and salmon is golden. Top with chives and capers.
PIZZA WITH SMOKED SALMON AND CAVIAR
Provided by Food Network
Categories appetizer
Time 1h35m
Yield 4 to 8 servings
Number Of Ingredients 15
Steps:
- Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F.
- Cut the salmon into paper-thin slices. Reserve.
- Roll or stretch the dough into 4 (8-inch) circles. Place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of the red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.
- Mix the dill with the sour cream or creme fraiche and freshly ground pepper, to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.
- Divide the salmon, and arrange decoratively over the cream. Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden caviar.
- In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
- In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball).
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
- To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
- Yield: 4 (8-inch) pizzas
SMOKED SALMON PIZZA
Need a special meal in a hurry? Monica Woods of Springfield, Missouri shares this dressed-up entree that's not only elegant, but a snap to prepare.
Provided by Taste of Home
Categories Appetizers Dinner
Time 20m
Yield 10 slices.
Number Of Ingredients 7
Steps:
- Place crust on an ungreased 12-in. pizza pan. Bake at 450° for 5-7 minutes or until golden brown. Cool for 5 minutes., In a small bowl, combine dressing and lemon juice; spread over crust. Top with salmon, cucumber, onion and capers.
Nutrition Facts : Calories 171 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
SMOKED SALMON PIZZA (A LA WOLFGANG)
Steps:
- For the smoked salmon: Mix the kosher salt, brown sugar, granulated sugar and peppercorns in a medium bowl. Cut a piece of extra-wide aluminum foil a little longer than the length of the salmon. Place an equally long piece of plastic wrap on top of the foil. Sprinkle one-third of the salt rub onto the plastic. Lay one side of the salmon skin-side down onto the rub. Sprinkle another third of the rub onto the flesh of the salmon. Place the second side of the salmon flesh-side down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold the plastic over the salmon to cover, and then close the edges of the foil together and crimp tightly around the salmon. The salmon should be folded in half and wrapped.
- Place the wrapped salmon on a baking sheet and top with another baking sheet. Weigh the top pan down with a brick or two. Refrigerate the salmon for 12 hours. Flip the salmon over and refrigerate for another 12 hours. Some juice will leak out during the refrigeration process, so make sure there's a place for the runoff to gather.
- Unwrap the salmon and rinse off the salt rub with cold water. Pat the salmon dry with paper towels and place in a cool, dry place (not the refrigerator) until the surface of the salmon is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
- Preheat the smoker. Smoke the salmon over the smoldering alder wood chips until the thickest part of the salmon registers 150 degrees, about 30 minutes. Keep the temperature inside the smoker between 190 and 200 degrees F. Serve the salmon immediately, or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
- Meanwhile, for the pizza dough: Place the warm water and yeast in a large bowl. When the yeast dissolves, let the water stand about 5 minutes. Stir in 3 cups of the flour and the fine salt until smooth. Stir in an additional 2 cups of the flour and continue adding flour (up to 1/2 cup) 1 tablespoon at a time, until the dough comes away from the bowl but is still sticky.
- Turn the dough out onto a lightly floured work surface, and knead with lightly floured hands. Slap the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself using a bench scraper or a wide knife to help scrape dough from surface. Repeat the process until the dough is easier to handle, about 10 times. Finish kneading until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes.
- Lightly oil a bowl with olive oil. Shape the dough into 2 balls and transfer to the bowl. Turn to coat the dough. Cover the bowl with plastic wrap and let it rise in a warm place until the dough doubles in volume, about 3 hours. The dough is done when you press it with your finger and an indent remains.
- Gently remove the dough from the bowl. Roll each dough half into a ball and place on a lightly-floured baking sheet. Brush the dough balls lightly with olive oil. Cover the baking sheet lightly with plastic wrap and set aside for 15 minutes.
- Prepare charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, and leaving the other half with no coals.
- Stretch and shape each piece of dough into a 10-inch-round on a flat surface. Brush the tops of each round with canola oil and sprinkle with salt and pepper. Place the rounds on the grilling stones and cook until the bottoms are lightly golden brown, 2 to 3 minutes. Brush the tops of the rounds with oil, flip and cook until the bottoms are lightly golden brown, 2 to 3 minutes.
- For the assembly: Whisk the creme fraiche, chopped herbs, zest together and sprinkle with salt and pepper. Spread the creme fraiche mixture on top of each cooked dough round. Flake some of the smoked salmon and place on top of the creme fraiche mixture. Top with the capers and onions. Garnish with whole herbs. Serve immediately.
BREAKFAST PIZZA
Provided by Katie Lee Biegel
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Grease a rimmed baking sheet with nonstick spray.
- Stretch the dough into a rectangle on the greased baking sheet. Mix together the butter and 1 1/2 tablespoons bagel seasoning, then spread along the outside edge of the dough. Bake until the crust is golden brown, 10 to 12 minutes. Let cool completely.
- Using a rubber spatula, spread the cream cheese evenly over the pizza, leaving the crust edge exposed. Top with smoked salmon, avocado and red onion. Sprinkle with chives, dill and the remaining 1/2 tablespoon everything bagel seasoning.
SMOKED SALMON PIZZA
Provided by Wolfgang Puck
Categories Onion Bake Kid-Friendly Quick & Easy Dinner Lunch Salmon Fall Winter Healthy Party Dill Parade Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 5
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.
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- Put the cream cheese in a bowl with the Tone’s® Everything Bagel Seasoning, mix together. Loosely chop the smoked salmon. Chop the fresh dill and put into a bowl. Dice the tomato and set aside.
- Take one flat bread and place on the grill on indirect heat. Turning once, cook on each side for 2-4 minutes. Remove from the grill.
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- Make the base first by mixing the flour, salt, olive oil, yeast and enough to water to bring together to a soft sticky dough. Beat in a stand mixer with the dough hook until soft, springy and it cleans the sides of the bowl. Spray with a little oil, cover and chill until needed - the longer the better, 24 hours is no problem.
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- Combine 1/2 cup warm water and yeast in the bowl of a stand mixer with dough hook attached; let stand 5 minutes or until bubbly. Add oil and salt to yeast mixture. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sprinkle flour over yeast mixture; mix 2 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
- Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat pizza stone 30 minutes before baking the dough.
- Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Roll dough out to a very thin 14-inch circle on a lightly floured baking sheet, without raised edges, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Pierce dough several times with a fork.
- Slide dough onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 4 minutes. Remove from oven; spread cheese evenly over dough. Arrange capers and onion over cheese. Bake an additional 5 minutes or until crust is golden brown. Top evenly with salmon; sprinkle with dill. Cut pizza into 8 wedges.
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- For dough: Place water, yeast, sugar, honey, and olive oil in a mixing bowl and gently stir together. Allow mixture to sit for 5 minutes (water should begin foaming slightly).
- While yeast mixture sits, sift together flour and salt. Add flour mixture to yeast mixture, ½ cup at a time, until fully incorporated and dough begins to form. Turn dough onto a lightly floured surface and knead until smooth, about 8 to 10 minutes. (dough should spring back when poked)
- Form into a ball and place in a lightly greased bowl and cover with plastic wrap or a damp towel and place in a warm area and allow to proof until doubled in size, about 1 ½ -2 hours. Punch dough down and turn onto a clean, lightly floured surface.
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- Drizzle the olive oil onto the pizza base and spread with the cream cheese mixture. Top with the onion rings and the mozzarella cheese and bake in the oven for 10 minutes or until the mozzarella has melted through.
- Remove from the oven; top with the salmon slices, avocado slices and rocket or arugula leaves. Sprinkle with lemon pepper and serve, or top with extra cheese and place back into the oven to warm the avocado and salmon through.
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