Recipe courtesy of The Island Pub
Smoked Salmon Pizza
Total:
25 min
Active:
15 min
Yield:
one 13-inch pizza
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
one 13-inch pizza
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
one 13-inch pizza
Level:
Easy

Ingredients

Mascarpone Cream Sauce:
  • 16 ounces mascarpone cheese
  • 1/4 cup capers, drained 
  • 2 ounces fresh lemon juice 
  • 1 ounce fresh dill 
Pizza:
  • One 10-ounce pizza dough ball
  • 6 ounces smoked salmon, thinly sliced 
  • 1/4 cup thinly sliced red onion 
  • 2 tablespoons grated Parmesan 
  • 3 tablespoons capers, drained 
  • 1/2 cup multicolored heirloom cherry tomatoes, sliced 
  • 3 tablespoons minced fresh chives 
  • 2 tablespoons fresh curly parsley, finely chopped 
  • 2 ounces salmon roe 

Directions

Special equipment: a pizza oven or standard oven that can reach 600 degrees F.

Preheat the oven to 600 degrees F.

To make the mascarpone cream sauce: Combine the mascarpone, capers, fresh lemon juice and dill in a blender and blend until smooth. Scrape into a bowl, cover and refrigerate until ready to use.

To make the pizza: Roll out the pizza dough into a 13-inch round. Dock the pizza around the edge to prevent too much rising of the crust. Ladle the mascarpone sauce onto the dough and spread out within 1/2 inch of the edge. Top with the smoked salmon, red onion, Parmesan and capers and bake until golden and bubbling, 6 to 8 minutes. Remove the pizza from the oven and top with the cherry tomatoes, chives and parsley. Slice the pizza into 8 pieces and finish with a pile of salmon roe directly in the middle of the pizza. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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