Smoked Salmon Pizza

Smoked Salmon Pizza

Me and Fabio love making pizza at home, and we are constantly in the pursuit of perfecting our technique, trying out new crust recipes and experimenting with new topping combinations but we always come back to either this version of a smoked salmon pizza or the classic Margherita as ultimately they are our favorites.

This is a recipe inspired by the version at Bridges restaurant here in Vancouver.  I grew up working many summers on the dock at Bridges and this classic pizza has always been on the menu.  Every once in a while one of these would be made for the staff as a gift from the managers or a mistake was shared with us, and it always made the night.  For me this pizza conjures up memories of summer nights spent working on Granville island with my friends.  

The dough recipe we have included here we clipped from Fine Cooking magazine and it is a great easy pizza recipe.  The best part, besides how simple this is to mix together, is that after the dough has been mixed and allowed to rise for a couple of hours you can put it straight into the fridge, covered in some plastic wrap and it will stay in the fridge all week, or until you are ready to make pizza.  For this reason this a great recipe for making in advance if guests are coming over, or for having on hand to make a quick dinner during the week.  All you need to do is cut off a hunk of the dough – loosely form into a ball, set on a lightly floured plate and cover with a towel for anywhere from 30 minutes to an hour before rolling out and baking.

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We’ve included the directions for the Smoked salmon pizza, a new method of cooking a Margherita pizza in a skillet that we discovered online, and a gourmet brie, pesto, pear, and date pizza from our dear friend Carrie as well.

Pizza Dough / Masa de Pizza

  • 1 3/4 cups warm water / agua tibia
  • 1 tbsp extra virgin olive oil / cucharilla de aceite de oliva
  • 2 tsps salt / cucharillas de sal
  • 1 1/2 tsps yeast / cucharillas de levadura
  • 2 tsps sugar / cucharillas de azúcar
  • 4 1/4 cups flour / tazas de harina

Toppings 

  • Cream cheese / queso crema
  • Sliced smoked salmon / pedazos de salmón ahumado
  • Sliced roma tomatoes / rodajas de tomate
  • Sliced red onion / rodajas de cebolla
  • Capers / alcaparras
  • Chopped dill / eneldo picado
  • Lemon wedges / rodajas de limones amarillos

Instructions / Instrucciones

  • Pour the water into a large mixing bowl, add the oil, yeast, and sugar and give a quick stir and set aside for 5-10 minutes – just enough for the yeast to start activating and rising to the surface / Agregar el agua en un recipiente grande para mezclar, agregar el aceite, la levadura y el azúcar y mezclar y dejar reposar por 5-10 minutos – lo suficiente para que la levadura empieze a hacer efecto y a crecer.
  • Add the flour and salt all at once and mix everything together with a wooden spoon and then with your hands until the dough comes together and forms a ball / Añadir la harina y la sal, mezclar todo con una cuchara de madera y luego con las manos hasta que la masa se ​une y forma una bola.
  • Loosely cover the bowl with plastic wrap and let rise for 2 hours at room temperature / Cubrir el recipiente con plastico y dejar a un lado por 2 horas a temperatura ambiente.
  • After two hours rising the dough will have risen considerably, simply cover tightly with the plastic wrap and place in the fridge for at least 3 hours – to allow the dough to develop more flavor – and up to 2 weeks / Después de dos horas la masa habrá aumentado considerablemente, simplemente tape bien con el plástico y colocar en la heladera durante al menos 3 horas – para permitir que la masa desarrolle más sabor, puedes dejar la masa en la heladera hasta por hasta 2 semanas.
  • When ready to make the pizza, remove a 9oz approx size ball of dough, loosely form a ball and set on a floured plate, cover with a towel, and let rest for at least 30 minutes (up to an hour) / Cuando estés listo para hacer la pizza, quitar una bola de masa del recipiente de aprox 9 oz, luego de esto poner la masa sobre un recipiente enharinado con una toalla y dejar reposar durante al menos 30 minutos (hasta una hora)

Smoked Salmon Pizza assembly

  • Meanwhile, take the cream cheese out of the fridge, slice the roma tomatoes, the onion, some lemon wedges and chop some dill / Mientras tanto puedes cortar los tomates en rodajas finas, la cebolla, los limones y picar el eneldo. También puedes sacar el queso crema de la heladera.
  • Preheat the oven to 500degrees and roll out the ball of dough to fill a pizza pan – 9 ounces rolls nicely to fit a 30cm diameter pan as a thin crust which is perfect for this type of pizza / Calentar el horno a 500 grados y fusilear la masa para formar la pizza, esta cantidad de masa puede hacer una fina pizza de 30cm de diametro.
  • Bake pizza for a few minutes so that the dough forms a light crust, this will make spreading the cream cheese much easier / Hornear la pizza durante unos minutos para que la masa forme una corteza ligera, esto hará que la distribución del queso crema sea mucho más fácil.

Smoked salmon Pizza assembly #2

  • Spread a layer of cream cheese over the crust / Agregar una capa de queso crema sobre la masa.
  • Bake the crust for a few more minutes.  The crust will absorb the cream cheese, remove from the oven and spread another layer over the crust, top with the sliced roma tomatoes and place back in the oven until the crust browns and the tomatoes have just started to dry at the edges / Hornear la masa por algunos otros minutos. La masa abosorberá el queso crema, sacar del horno y agregar nuevamente queso crema y tomates y poner de nuevo al horno hasta que veas que la masa se esté dorando.
  • Place sliced smoked salmon all over the surface of the pizza / Agregar los pedazos de salmón ahumados sobre la masa de la pizza
  • Top the salmon with rings of red onion / Agregar la cebolla sobre el salmón
  • Sprinkle capers / Agregar algunas alcaparras
  • Finish with a bit of chopped dill and the pizza is ready to be served / Por último agregar gentilmente el eneldo picado

Margherita Pizza

  • Preheat the oven to 500 degrees as you would for the other pizzas and place one of the oven racks one rung below the very top / Calentar el horno a 500 grados
  • Set a cast iron skillet over medium high heat on the stove until very hot – 5-10 minutes / Poner al horno un sartén hasta que este bien caliente , 5-10 minutos
  • Roll out a 5 ounce piece of pizza dough and assemble the rest of the ingredients, Bocconcini cheese, tomato sauce (we use a can of whole italian tomatoes, pulsed smooth in a food processor and simmered for 40 minutes over medium low heat until it reduces to a  thick sauce) and parmesan cheese / Fuselear la masa y preparar los ingredientes, queso bocconcini, salsa de tomate ( nosotros usamos una lata de tomates italianos enteros, los pones en la licuadora o un procesador y lo pones a cocinar a fuego lento por 40 minutos ) y queso parmesano.
  • Remove the skillet from element, turn the oven to broil, carefully place the rolled out dough onto the skillet and quickly add the ingredients, a spoonful of tomato sauce, a few slices of bocconcini, and a couple grates of Parmesan cheese.  Remember to use an oven mitt and place the pizza into the oven under the broiler / Sacar el sartén del horno y poner la masa en él, agregar los ingredientes a la pizza, poner el sartén al horno nuevamente.

Margherita Pizza

  • Keep a close eye on the pizza, it will cook very quickly.  As soon as the cheese is all melted, and the edges are browning and just about to blacken in spots, take the pizza out – should take around 5 minutes / La pizza se cocinará rápido, cuando veas que el queso esté completamente derretido y la masa dorada es hora de sacar la pizza del horno, como unos 5 minutos.
  • You will notice that the bottom of the pizza is well crisped, the edges are puffy, and the cheese should be bubbly / La masa debe estar crujiente, el queso debe estar hirviendo.
  • Complete with a final drizzle of your best olive oil, a small pinch of fleur de sel, and some torn fresh basil.  Remove from the pan and slice into wedges / Para finalizar colocar un poco de aceite de oliva y una pizca de sal, remover del sartén y disfrutar.

Pizza a la Carina

Pizza a la Carina

  • Our friend Carrie passed along this delicious pizza recipe to us and it is superb… like the Caramelized onion goat cheese flatbread if you don’t have any of the ingredients on hand it will seem to cost a small fortune but when you have some brie in the fridge and some pesto it is a great pizza – you only need to make one for a few people to share as it is quite decadent.  This pizza works great with the whole wheat crust  (substitute 1 cup of whole wheat flour for the same amount of all purpose and add a couple extra tablespoons of water) / Nuestra amiga Carrie nos enseñó esta riquísima receta para pizza, es un poco cara pero vale la pena. Esta receta se puede hacer con una masa integral también ( substituye una taza de harina integral por la harina normal y agregar unas cuantas cucharadas de agua)

Ingredients 

  • Whole wheat pizza crust / Masa de Pizza integral
  • Pesto /  Pesto
  • Sliced pears / Rodajas de peras
  • Chopped dates / Dátiles cortados
  • Slices of brie / Pedazos de queso brie
  • Red onion rings / Aros de cebolla

as always…

 Smoked salmon Pizza...Provecho!
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