Smoked Salmon Thin-Crust Pizza

Name: Smoked Salmon Thin-Crust Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 296 milliliters ounces bread flour (about; 1 Tbsp capers, drained; 1 teaspoons dry yeast; 1 Tbsp chopped fresh dill; 0 teaspoons kosher salt; 2 Tbsps olive oil; 1 inches thick) slices red onion, separated into rings; 85 grams cold-smoked salmon, thinly sliced; 118 milliliters warm water (100° to 110°); 1 Tbsp yellow cornmeal

Smoked Salmon Thin-Crust Pizza might be just the Mediterranean recipe you are searching for. This recipe makes 4 servings with 286 calories, 11g of protein, and 12g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have kosher salt, capers, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

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Dough

Water

Yeast

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Stand Mixer

Bowl

Add oil and salt to yeast mixture. Weigh or lightly spoon flour into dry measuring cups; level with a knife.

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All Purpose Flour

Yeast

Salt

Cooking Oil

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Measuring Cup

Knife

Sprinkle flour over yeast mixture; mix 2 minutes or until a soft dough forms.

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Dough

All Purpose Flour

Yeast

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.

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Cooking Spray

Dough

Wrap

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Plastic Wrap

Bowl

Position an oven rack in the lowest setting.

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Oven

Place a pizza stone on lowest rack. Preheat oven to 55

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Pizza Stone

Oven

Preheat pizza stone 30 minutes before baking the dough.

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Dough

Equipment you will use

Pizza Stone

Remove dough from refrigerator.

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Dough

Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down.

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Dough

Punch

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.

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Cornmeal

Dough

Roll

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Baking Sheet

Slide dough onto preheated pizza stone, using a spatula as a guide.

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Dough

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Pizza Stone

Spatula

Bake at 550 for 4 minutes.

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Oven

Remove from oven; spread cheese evenly over dough. Arrange capers and onion over cheese.

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Capers

Cheese

Spread

Dough

Onion

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Oven

Bake an additional 5 minutes or until crust is golden brown. Top evenly with salmon; sprinkle with dill.

Ingredients you will need

Salmon

Crust

Dill

Equipment you will use

Oven

Cut pizza into 8 wedges.

Equipment

Ingredients

Servings:

296milliliters

ounces bread flour (about 1Tbsp

capers, drained 1teaspoons

dry yeast 1Tbsp

chopped fresh dill 0teaspoons

kosher salt 2Tbsps

olive oil 1inches

thick) slices red onion, separated into rings 85grams

cold-smoked salmon, thinly sliced 118milliliters

warm water (100° to 110°)1Tbsp

yellow cornmeal

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.