Smoked Salmon Pizzas with Dill Soured Cream and Red Onion
Inspired by techniques from NYT Cooking.
Thin, crisp bases baked with olive oil and red onion, then spread with cool dill soured cream and topped with smoked salmon.
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Method
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Equipment
- pizza stone or 2 baking trays
- pizza peel or flat baking sheet
- rolling pin
- pastry brush
- small bowl
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 471 kcal |
| Protein | 12.5 g |
| Carbohydrate | 55.6 g |
| of which sugars | 1.7 g |
| of which free sugars | 0 g |
| Fat | 21.7 g |
| of which saturates | 4.6 g |
| Fibre | 2.3 g |
| Salt | 1.54 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Dough
- 450 g pizza dough, shop-bought or homemade, at room temperature
- 16 g plain flour, for dusting about 2 tbsp
Base
- 60 ml extra-virgin olive oil
- ½ red onion, thinly sliced
Dill cream
- 4 tbsp finely chopped fresh dill
- 80 g soured cream or crème fraîche
- ¼ tsp ground black pepper
To finish
- 100 g smoked salmon, very thinly sliced
- 4 small dill sprigs, to garnish
- 1
Heat. Set the oven to 260 °C with a pizza stone inside; allow 30 minutes for the stone to reach temperature.
- 2
Prepare. Cut the 100 g smoked salmon into 5 cm squares and keep chilled until needed.
- 3
Divide and shape. Cut the 450 g dough into 4 equal pieces; roll or stretch each to a 20 cm circle and place either on a floured peel (if using a stone) or on oiled, floured baking trays.
- 4
Season. Brush each base with a quarter of the 60 ml oil, stopping about 2.5 cm from the edge, then scatter the ½ thinly sliced red onion evenly.
- 5
Bake. Bake for 8 to 12 minutes until the crust is golden and firm.
- 6
Meanwhile. Stir the 4 tbsp finely chopped fresh dill into 80 g soured cream or crème fraîche, season with ¼ tsp ground black pepper.
- 7
Finish. Place each warm base on a warm serving plate, spread the dill cream across the surface, arrange the cold salmon squares on top, garnish each with a small dill sprig and serve immediately.
Storage
Best eaten straight away; keep the salmon chilled until serving and eat any leftovers within 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
