| Prep Time: 15 mins | Cook Time: 12-15 mins | Difficulty: Medium | Serves: 6 |
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Why I Love American Smoked Salmon Pizza
Resting upon the recipe counter, my go-to for family gatherings and lazy Sunday afternoons alike: the Smoked Salmon Pizza. Inspired by my culinary muse Gordon Ramsey, I took on this recipe with anticipation and an ounce of bravery.
Born and raised in Montana, I am no stranger to the intricate pairings of home-grown ingredients and the making-do mindset. These native influences have refreshed and revamped an old classic.
Flavors That Dance
Unlike the traditional pizza, reeking of tomato sauce and subtle cheese, the Smoked Salmon pizza leaps towards a new dimension. With the foundation set by olive oil and cream cheese, the contrasting layer of smoked salmon is a revelation. Topped with the onions’ gentle pungency, the dual texture of shredded mozzarella, and the capers’ briny kiss, this pizza sings the best ballads of flavor. Every bite is like walking through a forest carpeted with dill, and having the mild tanginess of the lemon cleanse your palate and the black pepper kindling a gentle fire.
Pizza… and Then Some
The Smoked Salmon Pizza stands firm on its own, but it sure doesn’t mind company. It mingles exceptionally well with a leafy Arugula, Fennel, and Orange Salad. The salad’s refreshing tanginess heightens the delicate flavors of the pizza. Enjoyed with fleshy green olives and a generous glass of white wine, this meal shifts to culinary victory, just like the Bison burgers cooked over an open flame back home in Montana.
Driving the cultural influence further, this pizza has a likeminded kinship with the Smørrebrød, a Danish open-faced sandwich. Instead of rye bread, this pizza uses a freshly kneaded base, while the smoked salmon and a cream cheese spread coalesce like old friends.
In the world of pizza, this Smoked Salmon variant basks in the glory of changing the game. Revisit the joy of pizza-making with this recipe that invites you to rethink food traditions.
What You’ll Need
- 1 lb pizza dough
- 1 cup cream cheese
- 2 tablespoons olive oil
- 1/2 cup red onion, thinly sliced
- 2 cups smoked salmon, thinly sliced
- 1 cup mozzarella cheese, shredded
- 1/2 cup capers
- 1/2 cup fresh dill, chopped
- 1/4 cup lemon juice
- 1 teaspoon black pepper
Method
Step One
Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven while it’s heating.
Step Two
On a lightly floured surface, roll out your pizza dough to your desired thickness. If you don’t have a pizza stone, place the rolled dough on a greased or parchment lined baking sheet.
Step Three
In a skillet, heat the olive oil over medium heat. Add the thinly sliced red onion and cook until it’s softened and translucent, about 5 minutes. Set aside.
Step Four
Spread the cream cheese evenly over the surface of the dough, leaving a small border for the crust. Distribute the cooked onion evenly over the cream cheese.
Step Five
Arrange the thinly sliced smoked salmon over the onions. Sprinkle the shredded mozzarella cheese on top, followed by the capers.
Step Six
Bake the pizza in the preheated oven for 10-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Step Seven
After removing the pizza from the oven, sprinkle the fresh dill and black pepper on top. Drizzle the lemon juice over everything. Let the pizza cool for a few minutes before slicing and serving.
