Now, this
salmon pizza is not authentic because I didn't make any pizza dough or even a prepared
bought pizza base. I used some
Mediterranean flat bread – which I keep in the freezer for situations where I
need to scrabble together a meal. I put
the toppings on it while it is still frozen.
It crisps up a treat in the oven and I think it is every bit as good as
a thin crust pizza.
I did make
my own pizza sauce though! I made it a couple of hours ahead and let it
cool before using it. First I sautéed
the onion and spices for about 5 minutes in olive oil.
Onion and spices
1 onion
(chopped as finely as you can be bothered)
Garlic – I
used about 5 cloves but we like garlic a lot
Pinch of
dried oregano
Small pinch
of fennel seeds
Bay leaf
(don't forget to take this out at the end)
Good grind
of black pepper
Pince of
salt and sugar
Dash of
chilli flakes
Then I
added the wet ingredients:
Can of
Italian Pomodoro tomatoes (chop them up if they are whole)
Tomato
paste (say 1 tblsp)
Tomato
sauce or ketchup (say ¼ cup)
Simmer this
away for at least half an hour. I did 40
minutes and the sauce got nice and gluggy without sticking to the pan at all.
To make the pizza
Heat the
oven up high
Have your oven
rack up towards the top and put your baking sheet in to the oven at that stage
so it is really hot when you put the pizza on it.
When the
oven is hot enough take your flat bread out of the freezer
Brush with
olive oil and turn it over so it is on the bottom
Smear your
pizza sauce over the top, getting out to the edges
Sprinkle
over your preferred mix of grated cheese – I used grated Egmont cheese (which
is a variety of Colby) and parmesan. I
prefer a thinnish layer of cheese.
I then put
some thin slices of red capsicum (bell pepper) on top.
I put the
pizza onto some baking paper on top of a little wooden chopping board so that
it is easy to transfer to the baking sheet in the oven.
Bake for
about 10 to 15 minutes or until the cheese is bubbling and going golden brown.
Finish your pizza by adding these on top:
Smoked
salmon pieces – I used fresh wood roasted salmon – I wouldn't use canned
salmon, let it come to room temperature before putting it on.
Fresh dill
Capers
Drizzle of
chilli relish here and there
Light
sprinkling of cayenne pepper (or paprika)
The heat of
the cheese just gently warms the salmon and makes it yummy.
I did 2
slightly different versions. Here is the
second one – slightly more rustic
We love pizza. We love salmon. How come I never thought of this brilliant idea to combine them?????
ReplyDeleteOh man I could go for a few slices of that right this minute. I've been husking lychee all afternoon. Good combination of flavors.
ReplyDeleteThat actually sounds very good. I love smoked salmon and never thought about putting it on pizza. Great idea!
ReplyDeleteBoth versions of your pizza look delicious! We haven't had homemade pizza in ages (that darned low-carb diet!) but we always used to make our own sauce, too. The kids preferred sauce from a jar, though, and would have probably revolted if we tried the smoked salmon idea! Now that it's just us adults, I'll keep this idea in mind for our future pizza eating.
ReplyDeleteWe've experimented wil so many variations of a traditional pizza, but have never thought to try salmon... thanks for the idea!!
ReplyDeleteSalmon pizza??????? Holy cow that sounds good!
ReplyDeleteLooks and sounds delicious!
ReplyDeleteMmmm, love salmon but never had it on pizza!
ReplyDeleteWhat a great pizza Carole! Thanks so much for sharing your awesome post with Full Plate Thursday, I just pinned this recipe it looks so good! Hope you are having a great week and come back soon!
ReplyDeleteMiz Helen