Smoked Salmon Thin-Crust Pizza Recipe

Name: Smoked Salmon Thin-Crust Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup warm water (100u00b0 to 110u00b0); 1/2 teaspoon dry yeast; 2 tablespoons olive oil; 1/4 teaspoon kosher salt; 6 ounces bread flour (about 1 1/4 cups); Cooking spray; 1 tablespoon yellow cornmeal; 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened; 1 tablespoon capers, drained; 4 (1/8-inch-thick) slices red onion, separated into rings; 3 ounces cold-smoked salmon, thinly sliced; 1 tablespoon chopped fresh dill

Servings: persons

1/2 cup warm water (100u00b0 to 110u00b0)
1/2 teaspoon dry yeast
2 tablespoons olive oil
1/4 teaspoon kosher salt
6 ounces bread flour (about 1 1/4 cups)
Cooking spray
1 tablespoon yellow cornmeal
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 tablespoon capers, drained
4 (1/8-inch-thick) slices red onion, separated into rings
3 ounces cold-smoked salmon, thinly sliced
1 tablespoon chopped fresh dill

1
Combine 1/2 cup warm water and yeast in the bowl of a stand mixer with dough hook attached; let stand 5 minutes or until bubbly. Add oil and salt to yeast mixture. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sprinkle flour over yeast mixture; mix 2 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
2
Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550u00b0. Preheat pizza stone 30 minutes before baking the dough.
3
Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Roll dough out to a very thin 14-inch circle on a lightly floured baking sheet, without raised edges, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Pierce dough several times with a fork.
4
Slide dough onto preheated pizza stone, using a spatula as a guide. Bake at 550u00b0 for 4 minutes. Remove from oven; spread cheese evenly over dough. Arrange capers and onion over cheese. Bake an additional 5 minutes or until crust is golden brown. Top evenly with salmon; sprinkle with dill. Cut pizza into 8 wedges.
5
This updated version of Smoked Salmon Thin-Crust Pizza is based on a recipe that originally ran in
6
, May 2010. The recipe was retested and updated for
7
, Oxmoor House, 2012.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup warm water (100u00b0 to 110u00b0), 1/2 teaspoon dry yeast, 2 tablespoons olive oil, 1/4 teaspoon kosher salt, and more.

Yes, Smoked Salmon Thin-Crust Pizza falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Salmon Thin-Crust Pizza

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