Smoked Salmon Pizza
When we make pizza at home, we like to buy pre-made dough from our favorite pizza shop. Many stores carry pre-cooked flatbread and pizza dough, too. If you make dough from scratch, plan on an extra 1½ hour to let the dough proof when making this recipe. Acidulated water is a way to help prevent apples from browning. You can make it by combining 16 ounces of water with 2 tablespoons lemon juice or for an adult version, combine ¼ cup white wine with 16 ounces of water.
Makes 4 servings
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 12 ounces Brie cheese, sliced thin
- 6.5 ounces Dear North Savory Fireweed Smoked Salmon
- 1 Granny Smith apple, sliced and held in acidulated water
- 1 bunch of green onions, chopped green part only
- Pizza dough enough for 1 9-inch pie about an 8 ounce dough ball
- ¼ cup Parmesan
- Red pepper flakes, optional
- Honey, optional
Preheat the oven to 425F and place a pizza stone or baking sheet in the center. Stir the olive oil and garlic in a bowl set near the stovetop by a pastry brush.
With a rolling pin roll your dough out into a 9” inch circle as thin as you can. Then place it on a peel or baking sheet. Tile the cheese on the pizza dough evenly. Crumble on the smoked salmon and don’t be afraid to drizzle a bit (about 1 teaspoon) of the liquid from the jarred smoked salmon. Place the pizza on the stone, baking sheet or in the middle of the oven until the cheese is bubbling- about 18 minutes. Meanwhile, drain the apples. Remove the pizza from the oven and immediately brush on garlic olive oil. Sprinkle on the Parmesan. Distribute the apples evenly onto the hot pizza. Sprinkle on the green onion and dust with red pepper flakes if using. Slice and serve the pizza, if desired with a drizzle of honey or a ramekin for dipping.