Smoked Salmon And Goat Cheese Pizza Recipes

Steps:

• Brush pizza crust with olive oil.
• Spread goat cheese and diced or crushed garlic on pizza crust.
• (I used a whole garlic clove but I'm a garlic freak).
• Bake for 10 to 15 minutes at 400 or until goat cheese starts to brown.
• Remove pizza from oven.
• Cover pizza with smoked salmon, fresh dill and olives.
• Bake an additional couple of minutes.

Steps:

• Let dough rise in warm draft-free area until doubled, about 1 hour.
• Preheat oven to 450°F. Butter 12-inch-diameter pizza pan. Knead dough briefly on floured surface. Sprinkle 1/4 cup dill over and knead dough until dill is well incorporated. Roll out dough on lightly floured surface to 12-inch round. Transfer to prepared pan. Build up edges of dough to form rim. Brush dough lightly with olive oil. Sprinkle 1/4 cup dill over, then goat cheese. Top with onion. Bake until cheese melts and crust is golden brown, about 20 minutes. Sprinkle smoked salmon, olives and remaining 1/4 cup dill over.

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F.
• Liberally butter a 9-inch tart pan with a removable base.
• For the crust: In a food processor, combine the flours, parsley, thyme and 1/2 teaspoon salt 1/4 teaspoon pepper. Pulse to combine. Add the butter and pulse until the mixture forms a coarse meal. With the motor running, gradually add the ice water and process until the mixture forms a ball. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 20 minutes.
• On a lightly floured work surface, roll out the dough into a 10-inch round. Place the dough in the prepared pan and trim any excess dough from the top of the pan. Using a fork, prick the dough all over and bake for 12 minutes. Let the crust cool for 15 minutes.
• For the filling: In a medium skillet, heat the olive oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 3 minutes. Add the arugula and cook until wilted, about 2 minutes. Spoon the leek mixture over the crust. Sprinkle the goat cheese and smoked salmon on top.
• In a medium bowl, whisk together the eggs, 1 teaspoon salt and 1/2 teaspoon pepper until frothy. Pour the egg mixture over the filling. Place the tart pan on a baking sheet and bake until the filling has set and the cheese begins to brown, 35 to 40 minutes. Cool for 30 minutes, then remove the sides and base of the tart pan.
• Cut the tart into wedges. Serve warm or chilled.

Steps:

• Preheat oven to 350 degrees F.
• Place pizza shell on a baking sheet. Spread cream cheese over entire surface of pizza shell. Sprinkle with garlic powder and lay salmon slices on top. Bake until cream cheese melts and salmon is golden. Top with chives and capers.

Steps:

• Preheat oven to 450.
• Brush crust lightly with olive oil.
• Spread goatcheese over the crust, sprinkle with 1/2 the dill then top with sliced onions.
• Bake until cheese melts and crust starts getting crispy about 12 minutes.
• Remove from oven, top with salmon and remaining dill.

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.

Steps:

• Stir together cheese and dill; season with pepper. Arrange salmon and onion on a platter. Serve with spread and toast.

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. - - - - - - - - - - - - - - - - - -

Steps:

• Spread the Philadelphia cheese on 3 slices of the bread.
• Put a slice of smoked salmon on top.
• Add slice of tomato and apple.
• Put the remaining slices of bread on top.
• You could add some lettuce or other vegetables if you want.
• Enjoy this healthy sandwich!

Steps:

• Mix goat cheese, 6 tablespoons minced arugula, 2 tablespoons oil and 2 teaspoons chives in small bowl. Season generously with pepper. Arrange salmon in single layer on large plate. Drizzle 3 tablespoons oil over. Spoon lemon juice over. Sprinkle with 4 tablespoons minced arugula, 4 teaspoons chives and generous amount of pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)
• Just before serving, toast bread. Spread with goat cheese mixture; top with salmon. Place sandwiches on plates. Tuck arugula under sandwiches. Make cut in each lemon slice from center to edge. Twist 1 slice atop each sandwich.

Steps:

• Heat oven to 425F degrees.
• Place pizza crust on ungreased cookie sheet.
• bake for 6-8 minutes.
• Cool at least 15 minutes.
• Meanwhile, in a small bowl, combine cream cheese, mustard and honey; mix until well blended.
• Spread cream cheese mixture over cooked crust, arrange salmon over top, sprinkle with onion, caper, and dill.
• Cut into wedges; serve immediately, or cover and refrigerate until serving time.

Steps:

• In a bowl, mash the goat cheese with a fork. Add the yogurt, and mix together until smooth. Spread half on one slice of bread, and top with the smoked salmon. Slice the cucumbers very thin, and layer them over the salmon. If desired, season the cucumbers with a little salt and pepper, and squeeze on some lemon juice. Sprinkle the chopped chives or dill over the cucumbers.
• Spread the remaining goat cheese mixture over the other piece of bread. Place on top of the cucumbers, press down and cut the sandwich in half.