Monday, January 30, 2012

Smoked Salmon Pizza

Photo by shantilly picnic

I know I know... Another pizza post already? My name is Shanti and I am a pizza-aholic. Forget picnic, I might as well call this blog shantilly pizza! I really just can't deny all these amazing pizza creations we're making week after week. Each one deserves it's own dedicated blog post. So that's what I'm going to do. Anytime I create a pie worthy of being in my top 10 pie's of all time, I'm going to share it with all of you. Mind you, there may being more than ten. Lists change people! 

Photo by shantilly picnic
This smoked salmon pizza idea came to me last Sunday afternoon after eating a delicious homemade brunch of garlic toast, soft scrambled eggs, burrata, and smoked salmon. It seems like every time I eat something delicious these days, my automatic next thought is, "I wonder how this would taste on a pizza?" At that exact moment my dear friend Dolores called me up in need of a girls night. Bingo! The stars were aligned: I had a good half a package of smoked salmon in my possession, D-lo is a huge fan of pizza nights and smoked fish in general, the one single pizza dough in my fridge on it's 4th day of bulk ferment..... Smoked salmon pizza.

For instructions on how to make the pizza dough, please check out my Pizza Night on Cumberland post. Follow those steps and you'll get a killer crust every time. I don't always stick to those exact measurements but the kneading technique stays the same. For example, I've stopped using specialty flours and now make all my pizza dough with a good organic unbleached all-purpose. I do still reserve 25% of it (along with the salt) until after the autolyse period.

Photo by shantilly picnic


1 pre-made 13" pie dough (see Pizza Night on Cumberland)
1-2 potatoes
1-2 shallots, sliced thin
Small bunch of chives
Hand full of coarsely chopped dill
8 oz sour cream
Sea salt
Extra virgin olive oil
Smoked salmon


Position one of the oven racks nearest the top and preheat oven to 500 degrees with the cast iron pizza pan inside. Remove the pizza dough from refrigerator for it's final rise. While the oven is preheating and the dough is rising, parboil the potatoes for 10-15 minutes. Transfer the parboiled potatoes to an ice bath to cool before shredding. Fry shredded potatoes in olive oil with scallions and sea salt, set aside. Combine sour cream with chopped chives, dill, evo and sea salt.

Photos by shantilly picnic

Place the pizza dough onto a lightly floured surface and make a small rim around the edge before stretching. Make sure you have your smoked salmon and capers on hand and ready to go. Things move fast once the hot pan comes out of the oven.

Photo by shantilly picnic

Once you have your dough stretched and all of your toppings in place, remove the pan from the oven, switch it to broil, and carefully transfer the dough to the pan. The crust will start to cook immediately upon contact with the pan. Spread the fried potatoes evenly across the crust and place it back in the oven, directly under the broiler. Remove the pizza once you start to see a couple dark charred spots on the crust, should be about 3-5 minutes. 

Photo by shantilly picnic

Now it's time to layer on the rest of those tasty toppings! First, spread the dill-chive sour cream on top of the cooked pizza; next add strips of smoked salmon, twisting for effect; then scatter capers and any left over chives or dill you may have; sprinkle with sea salt to finish.

Photo by shantilly picnic
Photo by shantilly picnic

That is one fine pizza crust. Enjoy! Up next: Leek, Pear and Goat Cheese Pizza.

Photo by shantilly picnic
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  1. Hi Miss Shanti.. I just made this fabulous pizza for my Father.. if we had five thumbs.. they would all be up. FABULOUS, as usual. Hugs to you. Marti - Kase..adilla's mom.

    1. Oh man, now I have smoked salmon on my mind.. Glad you liked it! It was one tasty pizza :)