• Smoked Salmon Puzza

Smoked Salmon Pizza

Hungry Hubby and I just love pizza. Home made ones feature regularly and we’re lucky enough to have a great Italian nearby when we need a wood fired pizza and want the treat of going out for dinner.  I’m not a purist pizza maker when I make my own so really get a kick out of trying different toppings and just enjoying it for the mouthful of deliciousness that it is.

Enter our Smoked Salmon Pizza. Not only is it unbelievably moreish to eat but it’s extremely fast to make. The sauce is a little different as it’s made with tomato puree and minced spring onions but it’s so full of flavour I can’t recommend it enough to you – plus it means if you make the dough in the morning, it will take barely 10 mins to prep and 12-15 mins to cook.  That’s my idea of a proper fast mid week meal.

smoked salmon pizza-3

This is a recipe I picked up at a Pampered Chef Party at a friend’s house a while back.  A colleague had started selling the kit and we jumped at the chance to have a party revolving around food. As it was hosted by one of my fish-eating vegetarian friends, the lass doing the demo made this pizza for us and we were all hooked.

I’ve made it to the point of almost becoming sick of it for me and Hungry Hubby and fed it to dinner guests and everyone has really loved it, unusual though it is.  The pizza base is a simple little recipe that my Italian friend Luana shared with me and I fall back to it every time I make pizza, although I frequently scale it up or down to accommodate however many servings we want to have. The recipe below serves two very generously but for 4, you’ll want some sides to bulk it out a little.

5 from 1 vote
Smoked Salmon Puzza
Smoked Salmon Pizza
Smoked salmon may sound unusual on a pizza, but the salty smokiness against a very rich tomato sauce with milky mozzarella is an eating experience not to miss. Make the dough first thing in the morning and chill during the day to maximise flavour and make dinner quicker and easier at the end of the day.
Servings: 2
: 842 kcal
Author: Just Jo
Ingredients
For the base
  • 300 g tipo 00 flour
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 7 g dried yeast
  • Approx 200ml water
For the tomato sauce
  • 2 tbsp tomato puree
  • 3 spring onions finely minced
  • 1 large clove of garlic minced
  • 1-2 tbsp fresh parsley finely chopped
  • 1 tbsp olive oil
  • Sea salt and black pepper to season
For the topping
  • 75-100 g smoked salmon trimmings are fine
  • 8-10 cherry tomatoes halved
  • 3-4 tbsp grated mozzarella*
  • Black pepper
Instructions
  1. Make the base first by mixing the flour, salt, olive oil, yeast and enough to water to bring together to a soft sticky dough. Beat in a stand mixer with the dough hook until soft, springy and it cleans the sides of the bowl. Spray with a little oil, cover and chill until needed - the longer the better, 24 hours is no problem.
  2. When ready to cook, pat the dough into a round on a nonstick baking sheet with a slightly taller rim and leave some place warm uncovered.
  3. Preheat the oven as hot as it will go with a shelf positioned half way down with either a pizza stone or second baking sheet in to preheat. We're going to cook hot and fast - it's the best way by far to make pizza in a domestic oven.
  4. Mix the tomato puree, spring onions, garlic, parsley, olive oil and a little seasoning then spread evenly onto the pizza dough, leaving 1-2 cm uncovered at the edge.
  5. Place the cherry tomatoes cut side up then tear rags of smoked salmon and distribute evenly. Sprinkle with cheese and black pepper and place on the preheated stone/second baking tray and cook for 12-15 minutes until the pizza is cooked through. The crust will soon hollow when tapped and it should slide easily off the baking sheet to a serve plate or board.
Recipe Notes

*= we often use Double Gloucester on our pizzas instead of mozzarella. It doesn't seep any of the milky liquid but it has a gentle, creamy flavour and it catches in the oven and burnishes beautifully.

Nutrition Facts
Smoked Salmon Pizza
Amount Per Serving
Calories 842 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 6g 30%
Cholesterol 26mg 9%
Sodium 1035mg 43%
Potassium 1013mg 29%
Total Carbohydrates 114g 38%
Dietary Fiber 2g 8%
Sugars 3g
Protein 35g 70%
Vitamin A 18.7%
Vitamin C 28.6%
Calcium 18.3%
Iron 37.9%
* Percent Daily Values are based on a 2000 calorie diet.

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16 Comments

  1. Claudine 18/07/2011 at 17:14 - Reply

    Jo, you’re killing me here! Perhaps you need a disclaimer at he top of the page… I’ve had nowt but a piece of toast and caffè latte this morning and am drooling all over my phone!

    I’ll send you the invoice for a new phone – OK?

    :-D

    • jobakes 18/07/2011 at 19:02 - Reply

      Lol Claudine, I feel your pain not being able to eat today, poo! Am also sorry for your drool related short circuit incident but such is the Power of the Pizza! ;)

  2. Lorna Buffey 18/07/2011 at 18:17 - Reply

    and all i had for tea was a baked potato and cottage cheese! but tomorrows another day!

    • jobakes 18/07/2011 at 19:04 - Reply

      Aw Lorna – I do love that though, cottage cheese, tuna and a jacket potato with salad is one of my favourite “work day” lunches yum yum! Do help yourself to a virtual slice of pizza :)

  3. thePatternedPlate 18/07/2011 at 18:25 - Reply

    Oh I want a slice…and that would be half the pizza! I am not partial to cooked smoked salmon but dang if that were in front of me it’d be devoured without any second thoughts! If I hadn’t eaten dinner, like, 5 minutes ago, I would have been speeding into the kitchen to do this..

    What I like about your pizza base is that you can leave it to prove all day….really? I mean, really? That is ace, because I am not watching the clock.

    LilLassie has been begging for me to make pizza..and I think I know just the recipe to satisfy her craving..

    Thanks for sharing doll!

    • jobakes 18/07/2011 at 19:11 - Reply

      Howdy Carrie! ;). This is a long winded post but an easy least dinner. Believe or not, I have ONLY ever had smoked salmon on this pizza – never raw, never in any other recipe! 0_o! The salty smokiness is absolutely wonderful IMHO. That being said, please do vary these suggestions as much as you like. Obviously, there are “classic” pizza toppings out there but hell, what’s the fun in being predictable?! So in the interest of foodie fun, here are our other favourite toppings:

      Canned tuna, sweetcorn, sliced white onion and yellow pepper with a “sauce” of EVOO, crushed garlic, pinch of dried oregano, cracked black pepper and a sprinkling of cheese if you want (we more often have it naked ;) )

      Chargrilled chicken on store bought BBQ sauce (but home-made would be phenomenal!) with whatever veg we have on top although we do love the sweetcorn/onion/pepper combo

      Keema! Ok, not really a pizza but oh so goooood!

      Or cooked sausages and caramelised onion with mozzarella on chilli sauce

      Seriously – the world is your pizza ;)

  4. eatlittlebird 19/07/2011 at 03:19 - Reply

    We just had pizza take-away tonight (Chicago deep dish pizza, to be precise) and now I feel guilty because I probably should have made my own!!! ;-) It’s been a while since I’ve made my own pizza base but I would love to try Lu’s recipe soon!

    • jobakes 19/07/2011 at 09:17 - Reply

      I think I can forgive you if you are actually IN Chicago Creme lol! ;). I think the secret to Lu’s success is leaving the dough to prove all day long (or as long as you can) as it improves the texture no end. It really is a dreamy pizza. This quantity makes a huge pizza you can easily feed four with, with a big salad along side of course.

  5. At Anna's Kitchen Table 20/07/2011 at 13:30 - Reply

    I don’t think I’ve ever seen such a pretty pizza…:-))

    • jobakes 20/07/2011 at 14:20 - Reply

      Thanks Anna! Least this one hung around long enough for a photo shot ;)

  6. NYinRome 21/07/2011 at 20:50 - Reply

    Hey girl you certainly know how to make my mouth water. You’ve always praised Lu’s pizza dough, and you certainly do her justice with your toppings! Have had more than a minute to browse and leave a message…..it all looks GREAT! Lot’s of luck and fun for your new and fantastic yummy endeavor! Auguri!

    • jobakes 22/07/2011 at 06:00 - Reply

      Well, it may not be in anyway a traditional recipe for pizza toppings (am not sure where the Pampered Chef folk where coming from!) but is, as Nigella says, authentically good! Glad you had those precise few hours to join me over here for some foodie indulgence :)

  7. bakewelltart 07/01/2012 at 10:30 - Reply

    Mmmm thanks for this Jo! This will make the perfect Birthday dinner for Phil, he adores Pizza x

    • jobakes 07/01/2012 at 10:41 - Reply

      Well the toppings are a wee bit “unusual” to say the least but the base is a real winner Emma, I know you’ll love it! Can’t wait to see what you do with the basic recipe :).

      Ooo, whilst I remember – there’s a recipe in the baking section of HTBADG which is a pizza dough with lamb cooked with lots of garlic, lemon and tomato purée amongst other spices. Very easy, a bit Indian in taste too. Think it’s called lamucan but I never spell it right lol! Worth a look

  8. Sheela 21/05/2017 at 16:55 - Reply

    I like salmon. I like pizza. combining salmon and pizza with full mozzarella cheese will make my day. I will make it at home. I will forget my diet and keep eating and eating. The recipe is noted. Thanks for sharing this. Diet can start tomorrow.

    • Just Jo 21/05/2017 at 19:12 - Reply

      Yay! Join me in my fat pants wearing Sheela lol. Believe me, this pizza is good enough to not worry about the calories for, at least whilst you’re eating anyway ;) I hope you enjoy it! x

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