Smoked Salmon Tomato Pizza Recipes

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.

Steps:

• Pre-heat oven at 190oC/375oF/Mark 5.
• Add tomato sauce on prepared pizza crust/pizza base if it already doesn't come with tomato sauce.
• Scatter one layer of smoked salmon evenly on tomato base (more if you prefer), scatter red onions, cheese, capers, tear or sprinkle basil around pizza.
• Bake in oven for 15 mins or until base is cooked and topping heated through - Enjoy.

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

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:

• Preheat oven to 200 Celsius.
• Spread ricotta on the pita breads.
• Sprinkle with dill, salt, and pepper.
• Top with salmon, capers, tomato, and onions.
• Bake each pizza for about 15 minutes, or until pita is browned and tomatoes have softened.

Steps:

• Preheat oven to 240°C (220°C fan forced).
• Lightly grease 2 pizza trays and place the bases on them.
• Spread sauce evenly over each base and bake for 10 minutes or until bases a light golden in colour.
• Top bases with equal amounts of tomato, squid, salmon, pizza cheese, onion and feta.
• Bake for 8 to 10 minutes or until squid is cooked and bases are crisp.
• Sprinkle with parsley and chilie and cut into wedges and serve with lemon.

Steps:

• If your pizza dough is uncooked, place on your pizza stone (or cookie sheet) and place in oven at 400 degrees for 8-10 minutes or until edges start to brown. While dough is in the oven, it is time to prepare the rest of the ingredients. In a small mixing bowl blend the cream cheese and sour cream until a smooth, creamy paste. Stir in the fresh chopped baby dill. This is your pizza sauce. Take this time to slice your cucumber and tomato also.
• Remove pizza dough from the oven and allow to sit for about 2 minutes. Spread the "pizza sauce" over the entire top of crust so that it is fairly thick using all of the sauce. Now it is time to start laying the fresh ingredients. Start by laying the sliced cucumbers. Lay the slices of smoked salmon on top of the cucumbers, there should be enough for exactly one layer. On top of the salmon place the sliced tomatoes and the remaining sliced cucumbers. Sprinkle the black pepper, ginger, and minced garlic over the top of the whole pizza evenly.
• Place the pizza back into the oven (400 degrees still) for about 5-6 more minutes or until the crust is browned. Remember, you don't want to dry out the salmon! Take out, cool a little, slice and enjoy!

Steps:

• 1. Preheat the oven to 500°F.
• 2. On a lightly floured surface, roll the dough out into a 10-inch round. Transfer dough to a rimless baking sheet; brush with olive oil. Scatter sliced onion over the top. Bake until crust is golden brown, 6 to 8 minutes. Let cool 5 minutes.
• 3. Spread the Dill Cream over the top to within an inch of the edge. Arrange the salmon to cover the surface entirely. Use a pizza wheel to slice into 6 pieces.