A homemade pizza dough smoldered in a cheesy white sauce with slivers of smoked salmon, spinach, a bite of fresh dill, and smothered in provolone and mozzarella.
The first time I had this pizza was back in my college days and you know all college students are pizza connoisseur. At least, it was a constant staple in my diet. Dinner on Saturday and breakfast all week long. Perfect for a broke college student. So when I say this pizza is delicious you can trust me. A few decades later and it is still one of my favorite pizzas. Definitely in the top five.
Salmon & Dill:
Salmon and dill is the perfect blend of flavors. It may not be as synonymous as peanut butter and jelly, but it should be. Dill adds that perfect delicate kick to salmon giving it a light herby taste that allows the rich and buttery flavor of the salmon to stand out.
Smoked salmon is considered a delicacy and often carries the price tag as such, but it is worth it. Do not use regular salmon or you will miss the complexity of this pizza. I use sliced smoked salmon because I like the look of it on the pizza, but you can break up a fillet if you cannot find sliced. Smoked salmon is usually in the meat department in most grocery stores.
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Smoked Salmon Pizza
- 1 ½ cups warm water
- 3 tablespoons corn syrup
- 2 envelopes active dry yeast
- 1/4 cup olive oil
- 2 teaspoons kosher salt
- 4 cups pizza flour we use Janie’s Mill
- 1 cup heavy cream
- 1/2 stick butter
- 2 tablespoons cream cheese
- 1/3 cup shredded parmesan cheese
- 1 clove fresh garlic minced
- 1/2 cup mozzarella
- 1/2 cup provolone
- 4 ounces smoked salmon
- 2 cups fresh spinach
- 1 clove garlic
- 1/4 cup chopped fresh dill
- Preheat the oven to 450˚F. Place a pizza stone or heavy baking sheet turn upside down in the oven.
- In a 2-cup measuring cup measure out the water. Add the corn syrup and yeast, mix. Let the mixture rest for 5 minutes or until the yeast starts to bubble.
- Pour the yeast mixture into a food processor bowl. Add the olive oil and salt. Pulse for 30 seconds. Slowly begin to add the flour one cup at time, mixing for 2 minutes between additions. Turn the dough onto a floured board. The dough will be very sticky at this point so sprinkle some extra flour on top.
- Knead adding additional flour from the board until no longer sticky, about 5 – 6 kneads is all that is needed. Place a warm, moist towel over the dough and let rest for 15 minutes.
- Roll the dough into a ½-inch thick circle, or two ovals, dusting the pizza dough with flour as needed. Poke holes in the pizza dough with a fork to prevent bubbles.
- Combine heavy cream, butter, and cream cheese in a saucepan over medium heat stirring occasionally. Simmer until melted.
- Stir in parmesan cheese and garlic. Continue cooking on low for 15-20 minutes.
- Spread over the pizza dough.
- Add a drizzle or two of olive oil to a skillet and heat. When hot, add the spinach. Piece the garlic with a fork and keeping the garlic on the tines mix the spinach until wilted down, about 2 minutes. Remove from heat and season with salt and pepper.
- Position the spinach evenly over the cream sauce dividing evenly. Add the dill, reserving 1 – 2 tablespoons, smoked salmon and cheeses.
- Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust is golden brown and the cheese is bubbly. Garnish with the reserved dill, if desired.