smoked salmon pizza
gourmet-style pizza served right at home. Homemade creme fraiche spread across pizza dough topped with pesto, pickled red onions, fresh chive and dill draped with smoked salmon.
Servings: 4 -6
Ingredients
- 1 ball of pizza dough homemade or store bought
- 200 g smoked salmon
- 1/2 cup creme fraiche
- 1/4 cup pesto
- 2 TBS dill chopped
- 2 TBS chives chopped
- pickled red onions
Instructions
- Preheat a grill to 400 degrees F or oven.
- On a lightly floured surface, stretch the dough out into a 15 inch circle or rectangle. Brush with olive oil and transfer onto a pizza stone or baking sheet. Bake for 6-8 minutes until golden brown and bubbling. Remove from heat.
- Spread creme fraiche with the back of a spoon across the dough. Top with dollops of pesto and scatter red onions, chives, and dill. Finish by draping the salmon.
Notes
homemade creme fraiche: in a glass jar combine 1 cup good quality heavy cream or whipping cream, 1/4 cup milk, and 1 TBS lemon juice. Shake and let sit at room temperature for 8-12 hours until thickened. Store in the refrigerator until ready to use or up to 5 days.
Pickled red onions: Bring 1 cup water to a boil, add 1/4 cup apple cider vinegar, 1/4 cup white or champagne vinegar, 1 TBS sugar, pinch of salt, and 1 TBS whole pink peppercorns (optional). In a glass jar add 1/2-1 red onion very thinly sliced and pour liquid overtop. Seal and shake. Let cool before refrigerating.