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.
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.
- 300 g tipo 00 flour
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 7 g dried yeast
- Approx 200ml water
- 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
- 75-100 g smoked salmon trimmings are fine
- 8-10 cherry tomatoes halved
- 3-4 tbsp grated mozzarella*
- Black pepper
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.
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.
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.
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.
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.
*= 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.
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