Smoked Salmon And Caper Pizza Food

SMOKED SALMON PIZZA (A LA WOLFGANG)

Steps:

• For the smoked salmon: Mix the kosher salt, brown sugar, granulated sugar and peppercorns in a medium bowl. Cut a piece of extra-wide aluminum foil a little longer than the length of the salmon. Place an equally long piece of plastic wrap on top of the foil. Sprinkle one-third of the salt rub onto the plastic. Lay one side of the salmon skin-side down onto the rub. Sprinkle another third of the rub onto the flesh of the salmon. Place the second side of the salmon flesh-side down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold the plastic over the salmon to cover, and then close the edges of the foil together and crimp tightly around the salmon. The salmon should be folded in half and wrapped.
• Place the wrapped salmon on a baking sheet and top with another baking sheet. Weigh the top pan down with a brick or two. Refrigerate the salmon for 12 hours. Flip the salmon over and refrigerate for another 12 hours. Some juice will leak out during the refrigeration process, so make sure there's a place for the runoff to gather.
• Unwrap the salmon and rinse off the salt rub with cold water. Pat the salmon dry with paper towels and place in a cool, dry place (not the refrigerator) until the surface of the salmon is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
• Preheat the smoker. Smoke the salmon over the smoldering alder wood chips until the thickest part of the salmon registers 150 degrees, about 30 minutes. Keep the temperature inside the smoker between 190 and 200 degrees F. Serve the salmon immediately, or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
• Meanwhile, for the pizza dough: Place the warm water and yeast in a large bowl. When the yeast dissolves, let the water stand about 5 minutes. Stir in 3 cups of the flour and the fine salt until smooth. Stir in an additional 2 cups of the flour and continue adding flour (up to 1/2 cup) 1 tablespoon at a time, until the dough comes away from the bowl but is still sticky.
• Turn the dough out onto a lightly floured work surface, and knead with lightly floured hands. Slap the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself using a bench scraper or a wide knife to help scrape dough from surface. Repeat the process until the dough is easier to handle, about 10 times. Finish kneading until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes.
• Lightly oil a bowl with olive oil. Shape the dough into 2 balls and transfer to the bowl. Turn to coat the dough. Cover the bowl with plastic wrap and let it rise in a warm place until the dough doubles in volume, about 3 hours. The dough is done when you press it with your finger and an indent remains.
• Gently remove the dough from the bowl. Roll each dough half into a ball and place on a lightly-floured baking sheet. Brush the dough balls lightly with olive oil. Cover the baking sheet lightly with plastic wrap and set aside for 15 minutes.
• Prepare charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, and leaving the other half with no coals.
• Stretch and shape each piece of dough into a 10-inch-round on a flat surface. Brush the tops of each round with canola oil and sprinkle with salt and pepper. Place the rounds on the grilling stones and cook until the bottoms are lightly golden brown, 2 to 3 minutes. Brush the tops of the rounds with oil, flip and cook until the bottoms are lightly golden brown, 2 to 3 minutes.
• For the assembly: Whisk the creme fraiche, chopped herbs, zest together and sprinkle with salt and pepper. Spread the creme fraiche mixture on top of each cooked dough round. Flake some of the smoked salmon and place on top of the creme fraiche mixture. Top with the capers and onions. Garnish with whole herbs. Serve immediately.

SMOKED SALMON PIZZA

Steps:

• Preheat oven to 350 degrees F.
• Place pizza shell on a baking sheet. Spread cream cheese over entire surface of pizza shell. Sprinkle with garlic powder and lay salmon slices on top. Bake until cream cheese melts and salmon is golden. Top with chives and capers.

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.

SMOKED SALMON AND CAPER PIZZA

Steps:

• Heat oven to 425F degrees.
• Place pizza crust on ungreased cookie sheet.
• bake for 6-8 minutes.
• Cool at least 15 minutes.
• Meanwhile, in a small bowl, combine cream cheese, mustard and honey; mix until well blended.
• Spread cream cheese mixture over cooked crust, arrange salmon over top, sprinkle with onion, caper, and dill.
• Cut into wedges; serve immediately, or cover and refrigerate until serving time.

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.

SMOKED SALMON FLATBREADS

Steps:

• Briefly heat the pizza bases in the oven, microwave or in a dry frying pan. Season the mascarpone and spread onto the bases.
• Just before serving, scatter over the salmon, red onion, dill and capers, then grind over some black pepper. Put on a board and cut into lengths with a pizza wheel or scissors.

SMOKED SALMON PIZZA

Steps:

• Preheat a char-grill (broiler) pan over a high heat.
• Brush the pita bread quarters with oil and cook for 1 minute on each side or until it is crisp and golden.
• Spread the pita bread with the sour cream and top with the salmon, baby spinach leaves, chives, dill, capers, olives and red onion.

SIMPLE COLD SALMON AND CAPER PIZZA

Steps:

• Unroll crescent roll dough to desired thickness into the shape of a square flat onto a cookie sheet. Bake according to package directions and allow one hour to cool.
• While crust is cooling mix softened cream cheese, mayo, dill and ranch dressing mix.
• Spread on cooled crust.
• Top with smoked salmon and capers, more or less to taste.
• Cut into desired number of pieces. Keep refrigerated.

PIZZA WITH PESTO AND SMOKED SALMON

Steps:

• Preheat oven to 400°F. Lay pie crust in center of baking sheet. Fold in 1/2-inch of crust edge. Stand up double edge and crimp decoratively, forming upright rim. Blend cheese and pesto in small bowl. Spread cheese mixture over crust. Sprinkle with pine nuts. Bake pizza until crust is set and golden, about 18 minutes.
• Arrange salmon pieces over pizza. Garnish with basil and serve.

SMOKED SALMON PIZZA

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.

SMOKED SALMON PIZZETTES

Steps:

• Special equipment: a 2-inch round cookie cutter
• Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F.
• On a lightly floured work surface, roll the pizza dough into a 1/4-inch thick round. Using a 2-inch round cookie cutter, cut out 15 circles. Arrange the circles on a heavy baking sheet. Using the tines of a fork, prick the dough all over. Drizzle with olive oil and bake until golden brown, about 7 to 10 minutes. Remove from the oven and cool for 10 minutes.
• In a small bowl, mix together the mascarpone cheese, sour cream and capers until smooth. Season with salt and pepper, to taste. Spoon about 1/2 teaspoon of the mascarpone mixture into the center of each pastry round. Top with a piece of smoked salmon and press gently.
• Arrange the pizzettes on a platter and sprinkle with chopped chives just before serving.

SALMON AND CREAM CHEESE PIZZA

Steps:

• Crust:.
• Stir yeast and sugar into water and set aside for 8 minutes.
• Mix flour and salt in a large bowl and add the yeast mixture.
• Mix until dough begins pulling away from sides of bowl and forms a ball.
• Turn dough onto a lightly floured surface and knead for 2 minutes.
• You can add small amounts of flour to the dough and/or surface if dough is too sticky.
• Roll dough into a 12" circle using a floured rolling pin.
• Spray a nonstick pizza pan or baking sheet with nonstick spray.
• Place dough on pan and pinch the edges to form a shallow lip.
• Toppings:.
• Combine olive oil and garlic and brush evenly over edges of the pizza dough.
• Place salmon and cream cheese over pizza and top with red onion, mozzarella cheese, dill and capers.
• Bake for 12-15 minutes or until edges are browned and slightly crisp.