If you’re looking for a meal that is cool, light and refreshing, look no further than this simple pizza. While it may sound odd for me to talk about cool meals in the wanting days of February, our part of the world has seen some pretty strange weather this winter, with temperatures ranging from the sunny and a bit over-warm 80’s, then dropping to a very crisp 24 degrees the very next day. It was on one of the warmer days that I decided something a little light was in order.
I used Alaskan smoked salmon for this dish that my wife had bought me as a Christmas gift. Unlike Nova Scotia smoked salmon, or Pacific Northwest “Jerked Style” salmon, this particular preparation leaves the consistency of the fish much like what you would find in a canned salmon. It would be a lot more attractive with slices of the other type, but aside from having slightly milder flavor than the hard cured varieties, this pizza was absolutely fantastic. (Enough so that I told my wife I needed to make it again for “testing” before I posted it here. I think she knew the truth, but she, as usual, let me think I was getting away with something. What you’re looking at is my second attempt, which was just as wonderful as the first.)
I got the original recipe for this pizza from Rachael Ray’s Food Network Recipe collection and modified it to suit my tastes from there, but her inspiration is almost definitely taken from the famous Wolfgang Puck, who introduced his version of this pizza to a hungry audience at Los Angeles California’s Spago in 1982, thus starting the gourmet pizza craze and making “California Cuisine” a term recognized worldwide.
It was great then, it’s great now, give it a go!
Do you have any great seafood pizza recipes? Care to share them with us? Leave a comment!
- 1 12-inch pizza crust (or 2 8-inch crusts, shown)
- 1/2 cup sour cream
- The juice of 1/2 lemon
- 2 cloves garlic, minced
- 2 tbsp fresh dill leaves, chopped
- 1/3 lb smoked salmon, crumbled.
- (NovaScotia or “jerky” style is prettier and has a deeper flavor, but I didn’t have access to it. If you have this type, slice it into paper thin medallions)
- 1/4 English cucumber, thinly sliced
- 1/4 red onion, freshly chopped (ore about 3 scallions sliced) (Optional)
- 3 Tbsp. capers, drained. (Optional)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Preheat oven to 400° F.
- Brush pizza crust lightly with olive oil and cook for 5 minutes to crisp, either on a pizza stone or the bottom of a baking sheet.
- While crust is crisping, mix sour cream, dill, lemon juice, garlic and a dash of salt and pepper, set aside.
- Remove pizza crust and allow to rest until cool to the touch.
- Spread sour cream-dill sauce on cooled pizza crust in an even layer all the way out to the edge. Evenly distribute salmon over pizza, top with cucumbers, onions or scallions and capers. Sprinkle with a bit of dill if desired, for garnish.
- Slice, serve and enjoy!
What I would have done differently had I thought of it at the time:
If I can find a heavily smoked salmon I’ll probably use tzatziki as the sauce the next time I make this. I also think the addition of black olives would be wonderful as well. The fact is, it’s a pizza. Top it with what you like and it will be fabulous!
Links to other recipes like this:
- Chopped Vegetable and Smoked Salmon Pizza, from Cindalou’s Kitchen blues
- Seafood Pizza, from Janet Is Hungry
- Seafood Pizza, from Kalofagas
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