Salmon Thin Crust Pizza Food

SALMON THIN CRUST PIZZA

Steps:

• Using only one long tortilla rectangle... lightly brown in toaster oven or 425 degree oven just until firm to hold ingredients on. Now set aside. (leave the oven ON to put pizza back in, long enough to melt the cheese just before serving) it! **Use a rectangle jelly roll pan, FOILED, then LIGHTLY spray with PAM so tortilla won't stick. Place firm tortilla on pan BEFORE adding toppings to your pizza.
• Using approx 1 1/4 cups or thick piece of salmon... Squeeze lemon juice over raw fish (you can add an orange slice on top)...I microwave on 50%power for 3 minutes. Pale pink.You want moist salmon, it cooks after you remove, so allow for this. With a fork, you can gently seperate for pizza topping. Set this aside.
• Mix together the Yellow curry sauce, garlic alio, and the Mayo. Spread this evenly across your thin tortilla VERY GENTLY, so we don't break it!
• Dice and measure your other ingredients. Combine the garlic and onion, it's easier this way. Start layering ingredients evenly across the sauce. Salmon, dill, onions and garlic, olives,feta cheese, marcona almonds, tomatoes...ending with the havarti slices across the top to hold ingredients on pizza.
• After all ingredients have been spread evenly across thin crust, and Cheese slices have covered everything, sprinkle a little more dill lightly across cheese for appearance. Heat just until cheese slices melt but don't run. Remove from oven. Wait 3 minutes. Use pizza roller to slice and serve. This tastes good hot or at room temperature. ENJOY!

PIZZA DOUGH FOR THIN CRUST PIZZA

Steps:

• Mix a little sugar into the warm water.
• Sprinkle yeast on top.
• Wait for 10 minutes or until it gets all foamy.
• Pour into a large bowl.
• Add flour, salt, olive oil.
• Combine.
• Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
• Cover and let rest for 20-30 minutes.
• Lightly grease two 12-inch pizza pans.
• Sprinkle with a little bit of cornmeal.
• Divide dough in half.
• Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
• Try to make it thicker around the edge.
• If desired, pre-bake at 425 F for 10 minutes (I don't always do this).
• Then spread with pizza sauce and use the toppings of your choice.
• Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
• Makes 2 12-inch pizzas.
• If you don't want to use all the dough, you can freeze it.
• Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
• When you want to make a pizza, take dough out of freezer and allow to thaw before using.

SMOKED SALMON PIZZA

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.

SOUTHWESTERN X-TRA THIN CRUST SEAFOOD PIZZA

Steps:

• Paint the butter on the top of each tortilla paying attention to the outer edges, stack one tortilla on top of the other,press together& place the three tortillas on your pizza pan or pizza baking stone.
• Preheat oven to 400°F.
• Spread on the Black Bean Salsa, bring it out to the edges.
• Spread on the crab and prawns.
• Sprinkle on the dried onions and garlic.
• Then add the cheese, distributing it evenly.
• Pop into the pre heated oven for 20 minutes or until the cheese is bubbly and starting to brown.
• Enjoy (I hope).

PIZZA DOUGH

Steps:

• Measure 1/4 cup of warm water into 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes.
• Add remaining 1/4 cup warm water plus remaining 1 1/4 cups tap water and olive oil.
• Meanwhile, pulse flour and salt in workbowl of large food processor fitted with steel blade to combine.
• Add liquid ingredients (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer.
• Turn dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball.
• Put dough into medium-large, oiled bowl, and cover with damp cloth. Let rise until doubled in size, about 2 hours.
• Turn dough out onto lightly floured work surface and use chef's knife or dough scraper to halve, quarter, or cut dough into eighths, depending on number and size of pizzas desired. Form each piece into ball and cover with damp cloth. Working with one piece of dough at a time, shape into rounds as thick/thin as desired. Use your hands to stretch the dough into shape, rather than a rolling pin.
• Transfer to pizza peel that has been lightly coated with semolina, brush dough very lightly with olive oil before topping and cooking.
• Use the following guide to determine cooking time for pizza crust with topping but without cheese. All pizzas need to be cooked an additional two or three minutes after adding cheese, or until cheese is completely melted.
• THIN CRUST.
• 14-inch pizzas (Master Recipe makes 2) - 7 to 8 minutes.
• 12-inch pizzas (Master Recipe makes 4) - 5 minutes.
• 8-inch pizzas (Master Recipe makes 8)- 3 minutes.
• MEDIUM-THICK CRUST.
• 12-inch pizzas (Master Recipe makes 2) - 9 to 10 minutes.
• 8-inch pizzas (Master Recipe makes 4) - 5 minutes.
• 6-inch pizzas (Master Recipe makes 8) - 4 minutes.

HOMEMADE THIN CRUST PIZZA (CRISPY DOUGH AND SWEET BALSAMIC SAUCE

Steps:

• Pre-heat your oven to 500 degrees. If you have a baking stone, put it on a rack in the lower-middle part of the oven.
• In a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can't leave your finger in it, wait for it to cool down). Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve.
• Measure out the flour into a large mixing bowl. Add the salt and use your hand or a whisk to combine.
• Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.
• When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn't yet gotten worked inches.
• Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch--about five minutes.The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it's smooth and silky.
• Use a bench scraper to divide the dough in two. Shape each half into a smooth ball. Set aside while preparing sauce.
• Heat olive oil in a sauce pan over medium heat. Add minced garlic and red pepper olive oil (or a little extra olive oil, plus red pepper flakes).
• Saute 2 minutes, or until garlic is golden. Add half of the white sugar, and allow to melt (it might start to look clumpy, don't worry and keep going).
• Add drained tomatoes and the rest of the white sugar. Cook for 2 minutes.
• Add the rest of the ingredients (prepared sauce, brown sugar, balsamic vinegar, basil, oregano, bay leaf, salt, and pepper). Lower heat to medium-low and simmer for 20 minutes. You can break up the tomatoes with a wooden spoon, or use an immersion blender if you prefer.
• Work one piece of the dough in your hands and form it into a large disk. Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it's about 1/4 of an inch thick or less. You can also use a rolling pin for this part.
• Repeat with the second piece of dough (or freeze it for later).
• Place pizza dough on baking stone or baking sheet with cooking spray.
• Spoon a few tablespoons of sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings except the cheese.
• Bake for about 5 minutes and then rotate the pizza 180-degrees (most ovens have 'hot spots' your pizza will bake unevenly if it's not rotated). Bake for another 3 minutes and then sprinkle the cheese over the top. Bake for another 2-3 minutes until the edges are golden brown and crispy.
• Remove your pizza from oven and let it cool on a wire rack for a few minutes before cutting.

AMAZING THIN CRUST PIZZA

Steps:

• DOUGH: In the work bowl of a food processor fitted with the plastic dough blade, pulse the flour, yeast, and salt to combine; about five 1-second pulses. With the machine running, slowly add the oil, then the water through the feed tube; continue to process until the dough forms a ball, about 15 seconds. Generously dust the work surface with flour. Using floured hands, transfer the dough to the work surface and knead lightly, shaping the dough into a ball. Lightly oil a 1-quart measuring cup with cooking spray, place the dough in the measuring cup and cover tightly with plastic wrap. Set aside in a draft free place until doubled in volume, 1 to 1 - 1/2 hours.
• PIZZA SAUCE: Mix this up while the dough is rising, giving the flavors some time to meld.
• Preheat the oven to 550 degrees F. This may take as long as 30 minutes, so allow enough time for the oven to get hot. Remove all racks except the one holding your baking stone, for easier positioning of pizza onto the stone.
• BUILDING: When the dough has doubled, grease hands with olive oil and remove it from the measuring cup, placing into the middle of a lightly floured board. (A silpat placed on the work surface makes cleaning up easier.) Being careful not to deflate all the air in the dough, roll dough into a ball and set aside. Cover with plastic wrap and let rest for 10 minutes. Meanwhile, cut parchment paper and set aside. Do NOT cut parchment larger than your pizza stone, to mimimize risk of the paper catching fire.
• Oiling hands again, gently stretch the dough, shaping it into a large rectangle on the parchment paper. With palms, stretch and flatten the dough until it takes the shape you want it to have, keeping a slightly thicker edge for the crust. Dock the surface of the dough with your fingers to "texture" the surface and hold the toppings. Oil the dough before building the pizza.
• Place finely cut (or dried) basil across the top of the dough. Add Mozzarella and Provolone cheese slices on top of the basil. Spread a thin, even layer of the pizza sauce, adding pork sausage, shredded Mozzarella and mild cheddar over the top of the dough. (You can really use any toppings you'd like.).
• BAKING: Position the baking stone on the bottom rack of your electric oven, or on the floor of your gas oven. Lift the parchment paper and slide onto the bottom of a sheet pan, then quickly slide pizza onto the baking stone. Shut the oven door, and reset your oven for 500 degrees. Bake for 10-12 minutes, until the edges of the crust are browned. Check the bottom of the pizza for doneness before removing from the oven. Using tongs, transfer pie onto oven rack and set aside to cool a few minutes. Cut with a pizza cutter and enjoy!

SMOKED SALMON PIZZA WITH RED ONION AND DILL

Steps:

• Preheat oven to 450 degrees.
• Place pizza crust on baking sheet.
• Bake until crisp at edges, about 13 minutes.
• Transfer crust to rack; cool to lukewarm.
• Blend cream cheese with next 4 ingredients.
• Season with salt and pepper.
• Spread cheese topping over crust, leaving 1-inch border.
• Top with salmon.
• Slice pizza and transfer to platter.