Sunday, 24 May 2015

Salmon Pizza – simple but very good!

Carole's Chatter: Salmon Pizza

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.


Carole's Chatter: Salmon Pizza

I did 2 slightly different versions.  Here is the second one – slightly more rustic


9 comments:

  1. We love pizza. We love salmon. How come I never thought of this brilliant idea to combine them?????

    ReplyDelete
  2. Oh man I could go for a few slices of that right this minute. I've been husking lychee all afternoon. Good combination of flavors.

    ReplyDelete
  3. That actually sounds very good. I love smoked salmon and never thought about putting it on pizza. Great idea!

    ReplyDelete
  4. Both 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.

    ReplyDelete
  5. We've experimented wil so many variations of a traditional pizza, but have never thought to try salmon... thanks for the idea!!

    ReplyDelete
  6. Salmon pizza??????? Holy cow that sounds good!

    ReplyDelete
  7. Looks and sounds delicious!

    ReplyDelete
  8. Mmmm, love salmon but never had it on pizza!

    ReplyDelete
  9. What 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!
    Miz Helen

    ReplyDelete

Your comments are most welcome. Cheers