Hot Smoked Salmon Pizza
The Best Brunch dish might just this pizza; with hot smoked salmon, Boursin Cheese, capers, shallots and dill on a mozzarella base.
- 1 Prepared Pizza Dough
- Low Moisture Mozzarella Cheese
- 1 Shallot, sliced thin
- Herb and Garlic Boursin Cheese
- Hot Smoked Salmon, sub lox or other smoked fish
- Fresh Dill Fronds
- Olive Oil
Preheat the oven with a pizza stone or steel to 425 degrees F. On a lightly floured pizza peel, roll, spin or stretch your dough out to about 12-inches round.
Going into the oven we will top the dough with mozzarella, capers and the shallot slices. The base will be mozzarella, so start with grated low moisture mozzarella.
Use enough cheese to get good coverage, leaving about 1/2-inch for the crust.
Then top with capers and shallot slices. We are ready for the oven!
Bake the pizza on the stone or steel for about 15 minutes, just until the crust is puffed and golden; the cheese is melted and begins to get spotty brown.
When it comes out, drizzle olive oil over the crust. Then use your hands to break up the Boursin and scatter little chunks of Boursin over the pizza.
Next, use your hands to break up the hot smoked salmon into small, bite-size pieces and scatter the hot smoked salmon over the pizza. Finally, top with fresh dill fronds and a drizzle of olive oil.