I’ve been eyeing up this recipe for a while but I could never find a good time to make it. Then our friends invited us over for brunch and I finally got a chance to try it. As an aside, I love that my friend didn’t blink when I asked if I could use her kitchen, or when I busted out my pizza stone, parchment paper and all the various toppings I’d put in individual containers.
This was a cinch to make and I loved the crispy pizza crust with the luscious smoked salmon, salty capers and the tang of the red onion. Next time I think I’ll swap the sour cream (which I subbed for crème fraiche) for cream cheese to make it more like a bagel, while also adding some of the same seasonings found on my favorite bagel of all time, the everything bagel. I hear Trader Joes makes an everything bagel seasoning blend. I really need to get my hands on some of that!
Our Best Ever Smoked Salmon Pizza
Modified from Spoon, Fork, Bacon
1/2 a ball of pizza dough (homemade or store bought)
1/2 cup cream cheese, sour cream or crème fraiche
4oz sliced smoked salmon or lox
Thinly sliced tomato
Thinly sliced red onion
1/4 cup capers, drained
1/2 cup baby arugula
Salt and pepper, to taste
Preheat the oven to 425°F with a pizza stone on the center rack.
Roll out the dough on a piece of parchment paper dusted with flour. Pierce the surface all over with a fork and brush with small amount olive oil. Remove the pizza stone from the oven and transfer the parchment paper to the stone. If you have a pizza peel (I really need to get one of these) just put the pizza dough directly on the heated stone.
Bake for 10-12 minutes or until the crust is golden brown and crisp. Remove from oven and allow crust to cool a bit before adding the toppings.
Spread the cream cheese/sour cream/crème fraiche on the crust and top with pieces of the salmon and tomato. Sprinkle on the red onions and capers. Toss the arugula with some lemon juice, salt and pepper and add that to the pizza. Add a sprinkling of dill, cut into wedges and serve.