Smoked Salmon Pizza

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:

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

Cedar Oak Farms
smoked salmon, cream sauce, mozzarella + provolone, smoked salmon, spinach + dill
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine Italian
Servings 2 Pizzas

Ingredients
  

Pizza Dough:

  • 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

Cream Sauce:

  • 1 cup heavy cream
  • 1/2 stick butter
  • 2 tablespoons cream cheese
  • 1/3 cup shredded parmesan cheese
  • 1 clove fresh garlic minced

Toppings:

  • 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

Instructions
 

  • 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.

Cream Sauce:

  • 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.

Toppings:

  • 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.

Bake:

  • 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.

Notes

If you prefer to freeze the pizzas, do not add the cheese yet. Bake the cheese-less pizza for 10 minutes. Remove from oven and let cool. Sprinkle with cheese. Cover with plastic or foil to protect from freezer burn and freeze in a plastic container or box. When ready to serve, remove from freezer. Place on a pizza stone or on the oven rack and bake at 375°F for 20- 25 minutes.
Keyword Pizzas & Flatbreads

Brussels Sprout Pizza

Craving a light and tasty pizza! This Brussel Sprout Pizza is brushed with garlic oil, caramelized onion, roasted brussels sprouts, bacon, cheeses, and fresh herbs all on a brick oven crust.


Brussels Sprout Pizza

Cedar Oak Farms
Course Main Course
Cuisine American

Ingredients
  

  • 1 package brick oven pizza crust (2 crusts)
  • 4 tablespoons garlic olive oil ((see recipe above))
  • 1 large caramelized sweet onion ((see recipe above))
  • 1 cup roasted brussel sprouts ((see recipe above))
  • 1 tablespoon chopped fresh herbs (like rosemary and oregano, divided)
  • 1 cup mozzarella cheese (shredded)
  • 1/2 cup parmesan cheese (shredded)

Instructions
 

  • Preheat oven to 375° F.
  • Using a pastry brush, generously brush the pizza crusts with the garlic oil.
  • Layer the onion over the crust, equally divide the onion between the crusts.
  • Divide the brussel sprouts between the crusts, arranging them strategically between the onion.
  • Sprinkle 1 teaspoon of the herbs over each crust.
  • Equally divide the mozzarella cheese and sprinkle over each pizza.
  • Sprinkle the remaining herbs over the cheese.
  • Equally divide the parmesan cheese and sprinkle over each pizza.
  • Bake for 10 – 15 minutes, or until the cheese is melted and bubbly.
Keyword Pizzas & Flatbreads
Twisted Pizza

Twisted Pizza

A “Twist” on Pizza! This pizza has a twisted handmade crust filled with a mixture of melted butter and roasted garlic and filled with soppressata sausage, roasted red pepper, black olives, grated Parmesan cheese, and fresh basil.

Twisted Pizza

Cedar Oak Farms
Prep Time 10 mins
Cook Time 20 mins
Resting Time 15 mins
Course Main Course
Cuisine Italian
Servings 6 slices

Ingredients
  

Pizza Dough:

  • cups warm water
  • 3 tablespoons white cornstarch
  • 2 envelopes active dry yeast
  • 1/4 cup olive oil
  • 2 teaspoons kosher salt
  • 4 cups of flour

Buttery Sauce:

  • 4 tablespoons butter
  • 2 cloves minced garlic

Toppings:

  • ounces soppressata sausage
  • 3 tablespoons chopped black olives
  • 2 roasted red peppers
  • 1 small bunch basil
  • 2 – 3 tablespoons Parmesan cheese, grated
  • Olive oil, for drizzling
  • Garlic salt, to taste
  • Black Pepper, to taste

Instructions
 

Pizza Dough:

  • This is one of our favorite never-fail recipes. In a 2-cup measuring cup measure out the warm water. Add the cornstarch and yeast, mix. Let the mixture rest for 5 minutes to let the yeast bubble. Adding some form of sugar gives the yeast something to eat on giving you that desired proof that ensures the perfect rise.
  • 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, 1 cup at a 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 as needed until no longer sticky, about 5 – 6 kneads is all that is needed. Place the dough into a warm bowl and let rest under a warm, moist towel for 15 minutes.
  • Start rolling the dough into a long rope, working downward until about as thick as your thumb. Twist as you work to prevent it from retracting. Form into a circle leaving some space in between as it is not done expanding yet.

Buttery Sauce:

  • In a microwave-safe bowl, add the butter and garlic, microwave 40 seconds, or until butter is melted. Spoon the mixture into the creases of the twisted dough filling the seams. Do not worry if some of the yum fall in between. As the dough expands it will be incorporated into the pizza.

Toppings:

  • Roughly chop the sausage, black olives, red peppers, and basil and place in a small bowl. Mix with Parmesan cheese. Spread the mixture between the rows. Drizzle with olive oil and season with a little garlic salt and black pepper. Let rise for 30 minutes.
  • Bake in a preheated 390°F oven for 20 to 25 minutes, or until golden brown. You’ll start to smell the aroma filling your kitchen right before the buzzer goes off. Take out of the oven and garnish with some Parmesan cheese and a handful of basil leaves.
    Twisted Pizza
Keyword Pizzas & Flatbreads

Mushroom & Leek Flatbread

Herb-roasted mushrooms, flatbread pizza, kale pecan pesto, and creamy melted muenster cheese. This recipe is a garden buster taking advantage of many fresh garden items: leek, kale, and herbs.

Mushroom & Leek Flatbread

Cedar Oak Farms
Course Appetizer, Main Course
Cuisine American

Ingredients
  

  • 8 ounces organic baby bella mushrooms, sliced
  • 3 – 4 tablespoons fresh herbs like oregano, sage, and thyme, chopped
  • 1 leek, root and outer layer removed and sliced
  • 2 cups kale, loosely packed
  • 2 tablespoons pecans
  • 5 tablespoons olive oil + more for drizzling, divided
  • 1 tablespoon butter
  • 2 tablespoons water
  • 1 package refrigerated flatbread dough
  • 4 ounces Muenster cheese, cubed
  • 1 tablespoon half-and-half
  • Cedar Oak Farms Smoked Sea Salt

Instructions
 

  • Place the mushrooms and herbs in a medium bowl. Drizzle with enough olive oil to coat mushrooms. Season with COFarms Smoked Sea Salt and let sit for 20 minutes to absorb flavors.
  • Pour the mushrooms, oil and all, into a skillet and sauté for 5 – 8 minutes. Remove from heat and let cool slightly.
  • Meanwhile, heat 2 tablespoons olive oil and butter in a medium nonstick pan. Heat until butter starts to foam, add the leeks. Reduce the heat to medium-low, cover with a tight lid, and let cook 30 minutes, stirring occasionally. Season with COFarms smoked sea salt. Remove from heat and let cool slightly
  • Place the kale and pecans in a food processor and pulse until finely chopped. Add 2 tablespoons olive oil and the water pulse until combined. Season with COFarms smoked sea salt.
  • Unroll the flatbread dough on a 13×9-inch baking sheet with parchment paper down. Spread the kale pesto over the dough. Layer on the mushrooms and leeks. Bake at 425°F oven for 14 – 18 minutes, or until the crust is golden brown. Remove from oven.
  • Place the cheese cubs and half-and-half in a microwave safe bowl, and microwave for 1 minutes. Stir and continue melting at 30 seconds intervals until a smooth consistency. Drizzle over the flatbread.
  • Serve immediately.
Keyword Meatless, Pizzas & Flatbreads, Smoked Sea Salt

Sea Bass & Summer Corn

Fresh from the garden sweet corn sauteed in a light cream filled with complex flavors and served with Barramundi sea bass. Yum!

Sea Bass & Summer Corn

Cedar Oak Farms
Prep Time 10 mins
Cook Time 20 mins
Resting Time 30 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1/2 cup Monterrey blend dried mushrooms
  • 1 pound Barramundi sea bass
  • Salt and Pepper, to taste
  • 1 medium yellow onion, diced
  • 1 sweet red bell pepper, diced
  • 4 ears sweet corn, husked and desilked, cut off the cob (see tip below)
  • 1 cup of milk
  • 1/2 cup heavy cream
  • 1 stick butter, cubed
  • 2 – 3 cloves garlic, minced
  • 1/2 cup fresh basil, roughly chopped
  • 1/2 lemon, juiced

Instructions
 

Prep:

  • Salt and pepper the sea bass, set aside.
  • Reconstitute the mushrooms by placing them in a small bowl and covering with boiling water. Let soak for 20 – 30 minutes. Drain and slice the mushrooms.

Cook:

  • Cover the bottom of a large skillet with olive oil and heat over medium-high heat. When hot add the onion, corn, sweet pepper, and mushrooms; sauté for 5 minutes, or until the vegetables are tender.
  • Slowly pour milk over the corn and season with salt and pepper. Reduce heat to medium and cook for 8 minutes, or until all the liquid has evaporated, stirring occasionally. Add heavy cream. Cover and let simmer on low until ready to use.
  • Meanwhile, place butter in a medium skillet. Melt the butter over medium heat. Add garlic, basil, and lemon juice.
  • Cut the fish into 4 fillets and add to the skillet mixture. Poach for 4 minutes. Turn and poach the other side for 4 minutes.

Serve:

  • Spoon the corn mixture onto a serving plate. Place the sea bass in the center and garnish with small basil leaves.

Wine:

  • Because sea bass has a delicate flavor, I usually pair it with a crisp white wine like Groth’s 2017 Sauvignon Blanc. It offers a complex and delicious pairing of peach, apricot and lime that creates a buoyant feel to the fleshy palate. Wine Enthusiast gives it a 92-pt wine rating.

Notes

👩‍🍳 TIP: To cut corn without it pinging all over your kitchen place a small bowl into a large bowl. Hold the cob on the small bowl and cut the corn downward. Any wild corn trying to escape will hit the side of the bowl and fall into the pile with his friends.
Keyword Fish & Seafood, Side Dish