Our Best Ever Smoked Salmon Pizza
Servings: 8
Ingredients
basic pizza dough
- 1 cup warm water (110°F)
- 1 envelope (¼ ounce) active-dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon honey
- 1 ½ tablespoons extra virgin olive oil
- 3 cups bread flour plus more for dusting
- 1 ½ teaspoons salt
toppings (enough for two pizzas)
- ½ cup crème fraiche
- 6 ounces cold smoked salmon, cut on a bias into thin strips
- ¼ red onion, thinly sliced
- ¼ cup capers, drained
- 1 cup baby arugula
- 3 to 4 large sprigs dill
- zest of 1 lemon
- salt and pepper to taste
Instructions
- Preheat oven to 425°F. (be sure to preheat pizza stone as well, if using)
- 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.
- Divide dough into two equal pieces and roll each piece into a 14 inch disc, about ¼ inch thick. Cover baking sheets with parchment and sprinkle with a layer of cornmeal. (if using a pizza peel, sprinkle peel with thin layer of cornmeal)
- Place crusts in prepared baking sheets, pierce the surface all over with a fork, and brush with small amount olive oil.
- Bake for 10-12 minutes or until golden brown and crisp. Remove from oven and allow crust to cool before topping.
- To assemble: Dollop ½ the crème fraiche atop the crust and top with pieces of salmon. Top salmon with a sprinkle of red onions and capers. Sprinkle ½ arugula and dill (sprigs, lightly torn) over the top and finish with a little salt, pepper and lemon zest. Serve.
Notes
- *Makes 2 pizzas