Smoked Salmon and Dill Pizza
Cold Smoked Salmon and Lox look very similar. Thinly sliced, except Cold Smoked Salmon has a smoky flavour whereas Lox has more of a briny flavour.
Critical for flavour on this pizza is the fresh baby dill, it really does make a difference.
This is an adaptation of Wolfgang Puck’s very famous pizza from his Signature Restaurant, Spago, that he quickly made for Joan Collins one night.
Smoked Salmon and Dill Pizza
It is easy enough to make Pizza Crust – Gluten and Gluten Free pizza dough, just give yourself the resting time for the dough. Our recipe makes 2 thin pizzas or one thick. Or if you prefer, freeze leftover dough and defrost in the fridge. Let rest on the counter for about an hour to bring to room temperature after defrosting and create a pizza!
Ingredients
Crust:
- Pizza dough
- ½ cup (60 gr) red onion, finely chopped, divided
- 2 TBSP olive oil, divided
- Cornmeal or flour for rolling
- 170 grams cold smoked salmon/lox, divided
Dill Cream:
- ½ cup (115 gr) sour cream
- 1 tsp. fresh baby dill, finely chopped
- ½ TBSP fresh lemon juice
- Dash of pepper
Instructions
- Pre heat oven or grill to 450. Heat pizza stone if using.
- Roll pizza dough and drizzle 1 TBSP olive oil on each pizza. Spread the olive oil with a pastry brush to lightly cover the pizza.
- Scatter ¼ cup (30 gr) chopped red onion on each pizza.
- Place in oven or grill and cook for approximately 10 minutes or until the crust is cooked how you prefer.
- Remove pizza from heat and let rest on the counter for 3 minutes.
- Top each pizza with ¼ cup of Dill Cream, single layer smoked salmon and garnish with chives. Caviar if you have it!!!!!
Notes
A definite winner with cold smoked salmon or lox is a crisp, cold Brut Sparkling wine or Champagne.
Another perfect pair is a Chablis. If you prefer red wine, we have served a Gamay very successfully.
We’ve paired:
- Kirkland Brut Champagne ($20.00)
- Domaine Fevre Chablis 2022
- Chateau Fuisse Julienas 2019 ($35.00)