Smoked Salmon Pizza with Garlic from Auden’s Kitchen

Ingredients

Dough

  • 1 1/4 teaspoons instant yeast
  • 1 cup water (8 ounces), room temperature
  • 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting work surface and peel
  • 1 cup cake flour (4 ounces)
  • 1 1/2 teaspoons table salt
  • 2 teaspoons sugar

Toppings

  • Thin sliced red onions
  • Garlic
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons capers
  • 8 ounces thin sliced smoked salmon
  • 10 slices cucumbers


  • Dill yogurt

    • 16 ounces plain Greek yogurt
    • 1/2 lemon zested and juiced
    • 2 tbls finely chopped garlic
    • 1 tbls olive oil
    • 1 teaspoon sea salt
    • 1/2 teaspoon cayenne
    • 4 tbls fresh chopped dill
    Yield

    Two 12-inch pizzas

Smoked Salmon Pizza from Auden’s Kitchen is delicious! It’s also turning out to be one of their most popular dishes. It requires a pizza stone and a peel. Convection ovens will produce a lighter, crispier pizza, and you will need to reduce the overall cooking time by a minute or two. You can shape the second dough round while the first pizza bakes. You can let the dough rise overnight in the refrigerator if you like; place the dough balls on a floured baking sheet and cover with plastic wrap coated with nonstick cooking spray.

For the Crust

Adjust oven rack to lowest position, set pizza stone on oven rack, and heat oven to 500 degrees. In liquid measuring cup, whisk yeast into water to dissolve. In food processor fitted with metal blade, process flours, salt, and sugar until combined, about 5 seconds. With machine running, slowly add liquid through feed tube; continue to process until dough forms satiny, sticky ball that clears sides of work bowl, 1 1/2 to 2 minutes. (If after 1 minute dough is sticky and clings to blade, add 1 to 2 tablespoons all-purpose flour and continue processing. If dough appears dry and crumbly, add 1 to 2 tablespoons water and process until dough forms ball.) Divide dough in half and shape into smooth, tight balls. Place on floured counter or baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray and let rise until doubled in volume, about 1 hour.

To Shape and Cook the Pizzas

When dough balls have doubled in size, dust dough liberally with flour and transfer balls to well-floured work surface. Press one ball into 8-inch disk using flattened palms, gently stretch disk into 12-inch circle, working along outer edge and giving disk quarter turns. Lightly flour pizza peel; lift edges of dough round to brush off any excess flour, then transfer dough to peel. Brush pizza with olive oil and top with sliced red onions leaving 1/2-inch border around edge. Slide onto stone and bake until crust begins to brown, about 10 minutes. Remove pizza from oven with peel.

Add Toppings

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