Smoked Salmon Pizza with Capers
If you are looking for new ideas for pizza, something other than the meat feast or tomato and cheese pizza you usually have, consider this brand new take on the Italian favorite. Topping with smoked salmon and capers, this offers a fresh, light flavor, and a gourmet appeal. If you are looking for an elegant Italian recipe which is easy to prepare rather than fussy, consider this smoked salmon pizza with capers and enjoy the smooth texture of the salmon and the salty little bursts of flavor in the capers as well as the satisfying pizza crust.
The smoked salmon pizza with capers takes a while to make, especially since the dough is homemade and needs to chill overnight. If you are short of time or not bothered about making the dough from scratch, you can either buy dough and roll it out yourself or use a readymade pizza crust. Either of these would be fine and nobody has to know you didn’t make your own dough. Roll out some readymade dough into a ‘non quite symmetrical’ shape and it’ll look homemade!
The ingredients for the topping are adaptable, so swap the red onion for white if you want, leave off the capers if you aren’t keen, or swap them for anchovies for extra seafood appeal. You can also add some thinly sliced mushrooms, pineapple chunks or anything else you want to put on there, or keep it simple with just the salmon and capers if you would rather.
Smoked Salmon Pizza with Capers: Recipe Adaptations
The dill is also optional and you can leave it off or use dried oregano instead if you would rather. Another serving idea is to scatter arugula over the pizza just before serving.
Slice the smoked salmon pizza with capers into 6 pieces to serve, 8 if you want smaller slices or 4 if you are feeding a hungry crowd. The finished pizza is going to be 14 inches (35cm) in diameter, so you can work out how much you want to eat. Not got any smoked salmon in the refrigerator? How about an unusual Turkish pizza recipe instead?
- ½ cup (120 ml) warm water (approx 105°F)
- 4 thin red onion slices in rings
- 3 oz (85g) thinly smoked cold-smoked salmon
- ½ teaspoon dry yeast
- 2 tablespoons olive oil
- ⅓ cup (3 oz/85g) softened cream cheese
- 1 tablespoon capers, drained
- ¼ teaspoon salt
- 1¼ cups (6 oz/170g) bread flour
- 1 tablespoon yellow cornmeal
- 1 tablespoon chopped fresh dill (optional)
- Cooking spray, as needed
- Mix the water and yeast in the bowl of a mixer with dough hook attached and let it stand for 5 minutes or until bubbly.
- Add the oil and salt to the yeast mixture.
- Weigh or spoon the flour into dry measuring cups and level it off using a knife.
- Sprinkle the flour over the yeast mixture and mix for a couple minutes or until a soft dough has formed.
- Put your dough in a big bowl coated with cooking spray and cover the surface of the dough with cooking spray coated plastic wrap.
- Chill for 24 hours.
- Position an oven rack low down in the oven.
- Put a pizza stone on the lowest rack.
- Preheat the oven to 550°F and preheat the pizza stone half an hour before baking the dough.
- Take the dough out of the refrigerator and let it stand, covered, for an hour or until the dough comes to room temperature.
- Punch it down then roll it out to a very thin 14 inch round on a floured baking sheet, without raised edges which is sprinkled with cornmeal.
- Crimp the edges to make a ½ inch border.
- Pierce the dough a few times with a fork.
- Slide the dough on to the preheated pizza stone and bake for 4 minutes.
- Take it out of the oven and spread the cheese evenly over the crust.
- Arrange the onion over the cheese.
- Bake 5 minutes more or until the crust is golden brown then top evenly with salmon and capers, and sprinkle with the dill if using.
- Serve this smoked salmon pizza with capers immediately.