Best 5 Smoked Salmon And Brie Pizza Recipes

SALMON AND BRIE PIZZA

Steps:

• Pre-heat your oven to 200c degrees.
• Spread the pizza bases with half of the pesto on each.
• Arrange the remaining ingredients in the order given over each of the pizzas using half on each.
• Place on a baking sheet in pre-heated oven for about 15 minutes until cheese is melted and golden brown and base is crisp.
• Cut into wedges and offer sour cream on the side.

SMOKED SALMON PIZZA

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Spread the olive oil over the pizza crust, then sprinkle with the smoked salmon, artichokes, and sun-dried tomatoes. Sprinkle the mozzarella cheese evenly over the pizza.
• Bake in the preheated oven until the cheese has melted and is bubbly, 10 to 15 minutes.

SMOKED SALMON AND BRIE PIZZA

Steps:

• To prepare the Brie, discard the rind and cut the cheese in small pieces.
• Slice the onion very thinly and quarter the slices. Separate the onion pieces.
• Cut the salmon into small pieces.
• Prepare the dough and preheat the oven as directed in the basic recipe. Shape the pizza dough.
• Divide the dough and roll into small pies, about 3 to 4 inches in diameter. Prick dough all over with the tines of a fork, then brush with olive oil.
• Transfer the pie to the preheated baking surface and bake until the crust just begins to brown, about 6 minutes.
• Remove from the oven and cover with the cheese, leaving a 1/2 inch border around the edges.
• Arrange the salmon and onion on top and drizzle evenly with olive oil.
• Return to the oven and bake until the crust is golden brown and puffy, the cheese begins to melt and the salmon is heated through, about 4 minutes.
• Remove from the oven to a cutting tray or board and lightly brush the crust with olive oil.
• Garnish with the dill.
• Slice and serve immediately.
• Recipe found on the Chatelaine recipe forum site. - - - - - - - - - - - - - - - - - -

SMOKED SALMON PIZZA

Steps:

• Preheat oven to 400 degrees F.
• Crisp pizza crust 5 minutes on perforated pizza pan or on oven rack.
• While pizza crust is in oven, mix sour cream with lemon juice and dill in a small bowl.
• Remove pizza shell from oven and let stand until cool to the touch. You have a pocket of time here to work on other recipes.
• On cool, crisp pizza shell, spread the sour cream-dill sauce in an even layer. Evenly distribute sliced smoked salmon, working all the way to the edges.
• Top pizza with sliced cucumber, red onion, and capers.
• To serve, cut pizza in 1/2. Cut each 1/2 in 1/2 again, 4 cuts across. Turn the pan a 1/4 turn and slice into quarters, making 16 cuts.

SMOKED SALMON PIZZA (A LA WOLFGANG)

Steps:

• For the smoked salmon: Mix the kosher salt, brown sugar, granulated sugar and peppercorns in a medium bowl. Cut a piece of extra-wide aluminum foil a little longer than the length of the salmon. Place an equally long piece of plastic wrap on top of the foil. Sprinkle one-third of the salt rub onto the plastic. Lay one side of the salmon skin-side down onto the rub. Sprinkle another third of the rub onto the flesh of the salmon. Place the second side of the salmon flesh-side down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold the plastic over the salmon to cover, and then close the edges of the foil together and crimp tightly around the salmon. The salmon should be folded in half and wrapped.
• Place the wrapped salmon on a baking sheet and top with another baking sheet. Weigh the top pan down with a brick or two. Refrigerate the salmon for 12 hours. Flip the salmon over and refrigerate for another 12 hours. Some juice will leak out during the refrigeration process, so make sure there's a place for the runoff to gather.
• Unwrap the salmon and rinse off the salt rub with cold water. Pat the salmon dry with paper towels and place in a cool, dry place (not the refrigerator) until the surface of the salmon is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
• Preheat the smoker. Smoke the salmon over the smoldering alder wood chips until the thickest part of the salmon registers 150 degrees, about 30 minutes. Keep the temperature inside the smoker between 190 and 200 degrees F. Serve the salmon immediately, or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
• Meanwhile, for the pizza dough: Place the warm water and yeast in a large bowl. When the yeast dissolves, let the water stand about 5 minutes. Stir in 3 cups of the flour and the fine salt until smooth. Stir in an additional 2 cups of the flour and continue adding flour (up to 1/2 cup) 1 tablespoon at a time, until the dough comes away from the bowl but is still sticky.
• Turn the dough out onto a lightly floured work surface, and knead with lightly floured hands. Slap the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself using a bench scraper or a wide knife to help scrape dough from surface. Repeat the process until the dough is easier to handle, about 10 times. Finish kneading until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes.
• Lightly oil a bowl with olive oil. Shape the dough into 2 balls and transfer to the bowl. Turn to coat the dough. Cover the bowl with plastic wrap and let it rise in a warm place until the dough doubles in volume, about 3 hours. The dough is done when you press it with your finger and an indent remains.
• Gently remove the dough from the bowl. Roll each dough half into a ball and place on a lightly-floured baking sheet. Brush the dough balls lightly with olive oil. Cover the baking sheet lightly with plastic wrap and set aside for 15 minutes.
• Prepare charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, and leaving the other half with no coals.
• Stretch and shape each piece of dough into a 10-inch-round on a flat surface. Brush the tops of each round with canola oil and sprinkle with salt and pepper. Place the rounds on the grilling stones and cook until the bottoms are lightly golden brown, 2 to 3 minutes. Brush the tops of the rounds with oil, flip and cook until the bottoms are lightly golden brown, 2 to 3 minutes.
• For the assembly: Whisk the creme fraiche, chopped herbs, zest together and sprinkle with salt and pepper. Spread the creme fraiche mixture on top of each cooked dough round. Flake some of the smoked salmon and place on top of the creme fraiche mixture. Top with the capers and onions. Garnish with whole herbs. Serve immediately.