Smoked Salmon, Arugula and Creme Fraiche Pizza
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 2 (12-inch) pizzas or 4 (8-inch) pizzas
Ingredients
- 8 ounces crème fraìche
- 1 tablespoon chopped dill
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper
- 1 recipe Homemade Pizza Dough
- Cornmeal or flour, as needed
- Extra-virgin olive oil as needed
- ¼ medium red onion, very thinly sliced
- ¼ cup capers, drained and rinsed
- 2 cups baby arugula
- 6 ounces cold smoked salmon, cut on a bias into thin strips
Procedure
This pizza makes a terrific appetizer for any spring or summer gathering. Try rolling pizza dough into thin rectangles to create a stylish looking flatbread.
Place a pizza stone in the lower third of your oven, and preheat the oven to 500°F. Allow the pizza stone to preheat for at least 30 minutes.
In a small bowl, whisk together crème fraìche, dill, and zest. Taste and adjust seasoning with salt and pepper.
To prepare pizza: Once your stone is preheated, start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of ½-inch, and roll to desired diameter. Transfer to a parchment paper-lined rimmed baking sheet and cover with another piece of parchment and proceed with remaining dough.
Sprinkle a pizza peel with some cornmeal and place a dough round on the peel. Give the peel a little shake to make sure the dough moves freely and is not sticking. Pierce the surface all over with a fork and lightly coat with olive oil using a silicone brush. Bake until golden brown and crisp, about 6 minutes. Remove crust from oven and allow to cool before topping.
To assemble: In a medium bowl, combine onion, capers, arugula and drizzle with just enough olive oil to coat. Taste and adjust seasonings with salt and pepper. Coat the cooled pizza crust with crème fraìche. Top crème fraìche with sliced salmon and arugula mix. Drizzle with lemon juice and additional salt and pepper as necessary, cut and serve.
Place a pizza stone in the lower third of your oven, and preheat the oven to 500°F. Allow the pizza stone to preheat for at least 30 minutes.
In a small bowl, whisk together crème fraìche, dill, and zest. Taste and adjust seasoning with salt and pepper.
To prepare pizza: Once your stone is preheated, start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of ½-inch, and roll to desired diameter. Transfer to a parchment paper-lined rimmed baking sheet and cover with another piece of parchment and proceed with remaining dough.
Sprinkle a pizza peel with some cornmeal and place a dough round on the peel. Give the peel a little shake to make sure the dough moves freely and is not sticking. Pierce the surface all over with a fork and lightly coat with olive oil using a silicone brush. Bake until golden brown and crisp, about 6 minutes. Remove crust from oven and allow to cool before topping.
To assemble: In a medium bowl, combine onion, capers, arugula and drizzle with just enough olive oil to coat. Taste and adjust seasonings with salt and pepper. Coat the cooled pizza crust with crème fraìche. Top crème fraìche with sliced salmon and arugula mix. Drizzle with lemon juice and additional salt and pepper as necessary, cut and serve.
Smoked Salmon, Arugula and Creme Fraiche Pizza
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 2 (12-inch) pizzas or 4 (8-inch) pizzas
Ingredients
- 8 ounces crème fraìche
- 1 tablespoon chopped dill
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper
- 1 recipe Homemade Pizza Dough
- Cornmeal or flour, as needed
- Extra-virgin olive oil as needed
- ¼ medium red onion, very thinly sliced
- ¼ cup capers, drained and rinsed
- 2 cups baby arugula
- 6 ounces cold smoked salmon, cut on a bias into thin strips
Procedure
This pizza makes a terrific appetizer for any spring or summer gathering. Try rolling pizza dough into thin rectangles to create a stylish looking flatbread.
Place a pizza stone in the lower third of your oven, and preheat the oven to 500°F. Allow the pizza stone to preheat for at least 30 minutes.
In a small bowl, whisk together crème fraìche, dill, and zest. Taste and adjust seasoning with salt and pepper.
To prepare pizza: Once your stone is preheated, start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of ½-inch, and roll to desired diameter. Transfer to a parchment paper-lined rimmed baking sheet and cover with another piece of parchment and proceed with remaining dough.
Sprinkle a pizza peel with some cornmeal and place a dough round on the peel. Give the peel a little shake to make sure the dough moves freely and is not sticking. Pierce the surface all over with a fork and lightly coat with olive oil using a silicone brush. Bake until golden brown and crisp, about 6 minutes. Remove crust from oven and allow to cool before topping.
To assemble: In a medium bowl, combine onion, capers, arugula and drizzle with just enough olive oil to coat. Taste and adjust seasonings with salt and pepper. Coat the cooled pizza crust with crème fraìche. Top crème fraìche with sliced salmon and arugula mix. Drizzle with lemon juice and additional salt and pepper as necessary, cut and serve.
Place a pizza stone in the lower third of your oven, and preheat the oven to 500°F. Allow the pizza stone to preheat for at least 30 minutes.
In a small bowl, whisk together crème fraìche, dill, and zest. Taste and adjust seasoning with salt and pepper.
To prepare pizza: Once your stone is preheated, start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of ½-inch, and roll to desired diameter. Transfer to a parchment paper-lined rimmed baking sheet and cover with another piece of parchment and proceed with remaining dough.
Sprinkle a pizza peel with some cornmeal and place a dough round on the peel. Give the peel a little shake to make sure the dough moves freely and is not sticking. Pierce the surface all over with a fork and lightly coat with olive oil using a silicone brush. Bake until golden brown and crisp, about 6 minutes. Remove crust from oven and allow to cool before topping.
To assemble: In a medium bowl, combine onion, capers, arugula and drizzle with just enough olive oil to coat. Taste and adjust seasonings with salt and pepper. Coat the cooled pizza crust with crème fraìche. Top crème fraìche with sliced salmon and arugula mix. Drizzle with lemon juice and additional salt and pepper as necessary, cut and serve.