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
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Vishala Persaud
[email protected]I love how versatile this recipe is. You can add or remove toppings to suit your own taste.
Ameer Gudaro
[email protected]I've made this pizza several times and it's always a hit. It's a great way to impress your guests.
Eleanor Barnardo
[email protected]This pizza is a great way to use up leftover smoked salmon. It's also a good option for a quick and easy weeknight meal.
Kashif best
[email protected]I'm not a big fan of smoked salmon, but I really enjoyed this pizza. The crust was crispy and the flavors were well-balanced.
Mian Tayyab
[email protected]This pizza is so simple but so delicious. I love the smoky flavor of the salmon.
Ssemwanga Gadafi
[email protected]I made this pizza for a party and it was a huge hit! Everyone loved it.
Renee Garcia
[email protected]This pizza is a keeper! It's easy to make and always a crowd-pleaser.
SafiUllah Sagheer
[email protected]My husband and I loved this pizza! It was easy to make and tasted great. We will definitely be making it again.
Teare Taramai
[email protected]This was a great recipe! The pizza was easy to make and turned out delicious. I especially liked the combination of smoked salmon and capers.
Tigistu Temesgen
[email protected]This pizza was amazing! The smoked salmon and cream cheese were a perfect combination, and the crust was cooked to perfection. I will definitely be making this again.
Talib Unar
[email protected]I love smoked salmon, and this pizza was a great way to enjoy it. The recipe was easy to follow, and the pizza turned out perfectly. I would definitely recommend this recipe to others.
Moumita Rahman
[email protected]This smoked salmon pizza was a hit with my family! The combination of flavors was perfect, and the crust was crispy and delicious. I will definitely be making this again.