Smoked Salmon Pizza with Dill Crème Fraîche

Smoked Salmon Pizza with Dill Crème Fraîche

Smoked Salmon Pizza with Dill Crème Fraîche

Serves: 1 pizza


If you’ve overlooked a white pizza before, this will certainly change your mind. We were gifted some delicious booze infused smoked salmon from The Pished Fish. This team are brilliant at putting unique flavour twists on a smokey classic. You’ll see a few more recipes coming from us testing these boozy tastes out. But we’ll be kicking things off with their Designated Driver, this recipe as the name suggests omits the booze and instead has a lovely blend of cherry and juniper wood smoke - perfect for a stone baked pizza.

We’ve kept the base flavours very simple mixing cream cheese and creme fraiche with dill to compliment the smokey salmon taste. If you make extra of this you can also use it as a dip for the crust. We rolled out a thin base, this works brilliantly on a pizza stone giving a professional taste. Pizza stones are excellent for, well pizza, duh, but also baking bread. Becky’s was less than £20 from M&S and has seen us Gills Gals through many pizza feasts.

We’ve made our own dough here using a basic BBC recipe, it’s not that tricky and makes 4 pizzas. If you don’t need that many you can freeze the dough, saving you time in future. If you can’t get your hands of Pished Fished you can easily make this a budget dinner by using smoked salmon trimmings you get at most supermarkets. Add some luxury to pizza night with this smoked salmon pizza.

smoked_salmon_pizza.jpg

Ingredients (per pizza)

  • 100g ‘designated driver’ or other smoked salmon per pizza

  • One ball of prepared pizza dough

  • 200g crème fraîche

  • 2 tablespoons of soft cheese

  • 2 tbsp fresh chopped dill, plus few extra small sprigs

  • handful of rocket

Method

  1. Make, rest and roll your dough as per the BBC recipe.

  2. If you’re using a pizza stone preheat your oven to 200’ (fan assisted) and place your pizza stone in there for 15 minutes to heat up.

  3. Whilst the stone is heating mix the creme fraiche, soft cheese and dill. Taste to season and add an extra dill or cheese. Slice your salmon into strips.

  4. Flour the stone and place your rolled out pizza on top.

  5. Spread the white mixture across the base of the pizza and then place in the over to bake for 10-15 minutes.

  6. If you’re adding rocket on top, mix your rocket with a good drizzle of rapeseed oil or chilli oil.

  7. Remove the pizza and top with the salmon and add the oiled rocket on top.

  8. Slice and serve.

Print Friendly and PDF
Prawn and Asparagus Risotto

Prawn and Asparagus Risotto

A foodie weekend in Margate

A foodie weekend in Margate