SMOKED SALMON PIZZAS
Provided by Ina Garten
Categories main-dish
Time 1h50m
Yield Makes 6 small pizzas; serves 12 for appetizers, 6 for lunch
Number Of Ingredients 18
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
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.
SMOKED-SALMON PIZZA WITH RED ONION AND DILL
Provided by Maria Watson
Categories Onion Bake Quick & Easy Lunch Cream Cheese Salmon Dill Bon Appétit California
Yield Serves 6 as an appetizer
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Place pizza crust on baking sheet. Bake until crisp at edges, about 13 minutes. Transfer crust to rack; cool to lukewarm.
- Blend cream cheese with next 4 ingredients. Season with salt and pepper. Spread cheese topping over crust, leaving 1-inch border. Top with salmon. Slice pizza and transfer to platter.
SMOKED SALMON PIZZA
Make and share this Smoked Salmon Pizza recipe from Food.com.
Provided by Lambkyns
Categories Onions
Time 18m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 500°F.
- Prepare Dill Cream by combining sour cream, dill, onion and lemon juice in a small bowl.
- 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.
- 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.
Nutrition Facts : Calories 138.9, Fat 11.4, SaturatedFat 5.5, Cholesterol 28.6, Sodium 254.1, Carbohydrate 2.5, Fiber 0.1, Sugar 0.4, Protein 6.7
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