Smoked Salmon Pizza | Michael-Ann Rowe

Put Your Best Fish Forward, Michael-Ann Rowe, Fishionista, #PYBFF, Atlantic Salmon, Smoked Salmon, Sustainable Seafood

Description

Turn that Bagel, Cream Cheese and Lox into a Smoked Salmon Pizza!
Its a take on what Wolfgang Puck created years ago and it hasn't gone away.
There are many ways to take this pizza to another level- like crowning it with dollops of Caviar served with Momosa's!
Smoked Salmon Pizza is a refreshing brunch surprise, great for 'breaking the fast' and cocktail parties!

Servings: 6

Prep:

15 minutes

Cook time:

12 minutes

Total time:

27 minutes

Ingredients

8 ounces

pizza dough (prepared )

6 ounces

Smoked Salmon (thinly sliced )

2 tablespoons

chives (chopped )

1 tablespoon

capers

1⁄4 cup

red onion (thinly sliced ( julienned ))

1⁄4 cup

Olive oil

1⁄2 cup

crème fraîche (or sour cream )

Instructions

Preheat the oven to 450°F.
On a lightly floured surface, roll and spread the dough into an 8-inch round. Keep a thick, 1-inch rim for the edges.
Slide the dough on to a floured rimless baking sheet or pizza paddle and transfer to pizza stone or pizza pan.
Brush dough with olive oil over center to the rim.
Scatter sliced onion over the top.
Bake until crust is golden brown, about 8-10 minutes. *Let cool about five minutes.
Spread the sour crème or crème fraîche over the top to the rim.
Arrange the Atlantic Salmon to cover the surface entirely.
Spread chives all over top, then capers.

Use a pizza wheel to slice into 6 pieces.
Optional: add a dollop of Caviar on each slice