Smoked Salmon Pizza

Smoked Salmon Pizza

A Rye-based pizza crust provides the perfect foundation for the many flavours and textures on this Smoked salmon Pizza. Sure to impress!

Recently, my friend CJ took a trip to Alaska.

I engaged in a bit of vicarious living through her photos - she went to museums, a botanical garden, took some amazing scenery photos, looked like she had a lot of fun.

Oh, and she posted a photo of her husband - Duck - with the strangest looking pizza I’d ever seen.

It was piled with smoked salmon, and I needed to know more!

According to CJ, it was the Chinook Pizza, from Prospectors Pizzeria and Alehouse.

Per their website, it was:

Alaskan smoked salmon, dill cream cheese, red onion, chives, light mozzarella cheese, capers and lemon wedge.

I knew I’d have to create our own version of it.

My Smoked Salmon Pizza For Two

For starters, I decided to make it a small pizza, for 2.

While my other pizza recipes - such as my Perogy Pizza, St Patrick's Day Pizza, and Crab Rangoon Pizza - tend to work well as leftovers, this one would not.

The crust would be a rye-based one, as a play on smoked salmon open face bagel sandwiches - which are best on rye bagels, IMHO. (Ahem, like my Marble Rye Bagels, just saying!)

For my husband, anyway.

I went with a store-bought gluten-free crust for my own, because I just didn’t anticipate having enough energy to bother with making a whole separate crust for myself!

For both of our pizzas, I added lemon to the sauce - instead of a wedge on top of the pizza - ditched the mozzarella, and swapped the chives for green onions.

They were both fantastic!

As much as I lusted over my husband’s serving - the dough looked and smelled amazing - mine was fantastic, even on a crust that was just “ok”.

My husband’s pizza... augh.

The dough looked perfect, and he carried on about it to the point where I was soon going to need an alibi, LOL. Super jealous.

Ah well, I’m glad he got to enjoy it!

How to Make Smoked Salmon Pizza

Full recipe follows, but here’s a pictorial overview for those who enjoy them!

Make The Dough

Add honey to warm milk, stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 5-10 minutes, or until very foamy.

In a mixing bowl or stand mixer, combine flours, caraway seeds, and salt. Add yeast mixture and oil, mix till well blended.

Dump the dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Alternatively, mix in a stand mixer with a dough hook for 5-7 minutes - that’s how I USUALLY do it.

This time around, the dough was a lot smaller than I - and my mixer - am used to dealing with, so it ended up being less fussy to knead it by hand.

Place dough in a greased bowl, cover it with plastic wrap, and allow to rise for one hour, or until doubled in size. Punch dough down and allow to rise for another 45 minutes or so.

Prepare Your Toppings

Towards the end of the second rise time, I like to get my toppings prepared.

This crust bakes up quickly, so I don’t like to be messing around with slicing ingredients, when I should be making the sauce!

I like to use a mandoline to slice the red onion paper-thin. I love mine - it’s a Sedhoom 6-in-1 Mandoline Slicer - overkill if you’re only looking for straight slicing, but all of the extra options are fun for other purposes.

Also, I’ve taken to slicing my green onions lengthwise lately. Long, thin ribbons instead of the shorter, diagonal slices. I think it just looks prettier, more elegant for recipes like this pizza.

Anyway, I’ll slice the onions, drain the capers, and separate the slices of smoked salmon. This all goes on a plate, gets covered, and goes in the fridge until it’s go time.

Then I zest the lemon and chop some dill for the sauce, so I'm all good to go.

Bake the Rye Pizza Crust

Preheat oven to 400 F, Spray a 12" pizza pan with pan spray - I like to do this even though my pan is nonstick.

Stretch or roll pizza dough out to a 12" round, allow to rest for a few minutes.

I’m lazy and terrible at eyeballing size, so I use the baking mat I had originally purchased for cake decorating purposes.

Transfer dough round to pizza pan, pressing up to form a bit of a crust. Prick several times - all over - with a fork.

Note: I forgot to prick mine, so it bubbled up BIG TIME. No big deal, it just doesn’t look as nice when it does that!

Brush or spray dough with a little olive oil, bake for 13 minutes, or until golden brown.

Make Your Lemon Dill Cream Cheese Sauce

As the dough is baking, prepare the sauce:

In a small saucepan over medium heat, whisk together softened cream cheese and milk until smooth and well combined.

Add dill and lemon zest, stir well to combine. Season with salt and pepper to taste.

Keep warm until crust is baked.

Assemble Your Pizza

Once the dough is baked, top with warm cream cheese sauce, smoked salmon, red onion slices, capers, and sliced green onion.

Serve immediately!

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4.50 from 2 votes

Smoked Salmon Pizza

A Rye-based pizza crust provides the perfect foundation for the many flavours and textures on this Smoked salmon Pizza. Sure to impress!

Prep Time15 mins

Cook Time13 mins

Rising time1 hr 45 mins

Total Time2 hrs 13 mins

Course: Main Course

Cuisine: Italian, Jewish

Servings: 2 People

Calories: 788kcal

Author: Marie Porter

Equipment

12" Pizza Pan

Ingredients

Dough:

• ½ cup Warm - not hot - Milk
• 2 teaspoon Honey
• 1 teaspoon Yeast
• ½ cup All Purpose Flour
• ½ cup Rye Flour
• ⅓ cup Whole Wheat Flour
• 2 teaspoon Caraway Seeds
• ½ teaspoon Salt
• 1 tablespoon Olive Oil

Sauce:

• 6 oz Cream Cheese softened
• 2 tablespoon Milk
• 1 tablespoon Fresh Dill finely chopped
• ½ teaspoon Lemon zest
• Salt and Pepper to taste

Toppings:

• 4 oz Smoked Salmon
• Red onion Thinly sliced
• 2 tablespoon Capers
• 1-2 Green onions

Instructions

Dough:

• Add honey to warm milk, stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 5-10 minutes, or until very foamy.
• In a mixing bowl or stand mixer, combine flours, caraway seeds, and salt. Add yeast mixture and oil, mix till well blended.
• Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Alternatively, mix in a stand mixer with a dough hook for 5-7 minutes - that’s how I do it!
• Place dough in a greased bowl, cover it with plastic wrap, and allow to rise for one hour, or until doubled in size. Punch dough down and allow to rise for another 45 minutes or so.
• Preheat oven to 400 F
• Stretch or roll pizza dough out to a 12" round, allow to rest for a few minutes. Spray a 12" pizza pan with pan spray/
• Transfer dough round to pizza pan, pressing up for form a bit of a crust. Prick several times - all over - with a fork.
• Brush or spray dough with a little olive oil, bake for 13 minutes.

Sauce:

• As the dough is baking, prepare the sauce:
• In a small saucepan over medium heat, whisk together softened cream cheese and milk until smooth and well combined.
• Add dill and lemon zest, stir well to combine. Season with salt and pepper to taste. Keep warm until crust is baked.

To Assemble:

• Once dough is baked, top with warm cream cheese sauce, smoked salmon, red onion slices, capers, and sliced green onion.
• Serve immediately!

Nutrition

Calories: 788kcal | Carbohydrates: 75g | Protein: 30g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 114mg | Sodium: 1560mg | Potassium: 629mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1410IU | Vitamin C: 3mg | Calcium: 218mg | Iron: 4mg

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