Smoked Salmon & Brie Pizza
Submitted by badgerfan
Homemade pizza dough topped with creamy Brie, silky smoked salmon, red onion rings, and a drizzle of extra-virgin olive oil. A gourmet flatbread that makes 2 pies.
YIELD
2 piesPREP
100 minCOOK
10 minREADY
120 minThis is not your Friday night delivery pizza. Homemade yeast dough gets par-baked until the crust just starts to brown, then layered with chunks of rind-free Brie, pieces of smoked salmon, and paper-thin red onion rings.
Back in the oven for just four more minutes, and the Brie melts into pools of creamy richness while the salmon warms through without overcooking.
A brush of olive oil on the crust and a scatter of fresh dill finish it off. Slice it fast, because this one disappears the second it hits the table.
Chef Tips
- Par-bake the crust for 6 minutes before adding toppings. This prevents a soggy bottom and gives you a golden, crispy base.
- Remove the Brie rind before cutting into pieces. It won’t melt properly and adds a chalky texture you don’t want.
- The dough recipe makes enough for two pies. Refrigerate the second half and let it come to room temperature and rise again before using.
- Serve immediately. Smoked salmon and melted Brie are at their best straight from the oven, not sitting on a countertop.
Ingredients
Directions
Put flour into a large bowl and make a deep well in the middle.
Pour warm water into the well, mix in the yeast, using a bit of flour in the mix.
Add the sugar, salt, and flour to the well, let stand for 10 minutes until mixture bubbles.
Slowly stir all of the flour into the yeast mixture.
When it gets too thick to handle place it on a board and knead it until elastic.
Form a ball, place into a greased bowl, then turn it over so the top of the ball is greased.
Cover with a towel and let rise in a warm and draft free place for an hour or until double in bulk.
Preheat oven to 450℉ (230℃).
Punch down dough and divide in half.
Refrigerate one half for later.
(Allow extra time to rise).
Roll the other half into a circle about 15 inches across.
Place on a 14 inch greased pizza pan, roll edges to form a rim.
Transfer the pie a pizza pan.
Bake the pizza until the crust begins to brown, about 6 minutes.
Remove from oven and cover with cheese, leaving ½ inch border around the edges.
Arrange the salmon and onion on top and drizzle evenly with olive oil.
Return to the oven and bake until the crust is golden brown and puffy, the cheese begins to melt and the salmon is heated thru, about 4 minutes.
Remove from oven to a cutting tray or board and lightly brush the crust with olive oil.
Garnish with dill.
Slice and serve immediately.
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