Smoke Salmon Pizza

Ever since our friend sent us this picture...

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of her cast iron pizza on the grill made with the seemingly magical 2 ingredient crust, we knew we had to try it. And what better way to top said crust than with the bounty of an Alaska summer - smoked salmon and fresh greens!  Whether you grill it in cast iron from Lodge or Staub, or bake it on an Emil Henry pizza stone in your oven - it's a sure crowd pleaser!

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Once you have your fish reeled in, prepare the fresh fillets - making sure you have a flexible and SHARP fillet knife for the job!

step five

Remove any pin bones that may have remained - Chef Lisa loves the Messermeister fish tweezer tool for this fine work.

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Now you're ready to add a touch of smokey flavor to your fish. There are just about as many brines, rubs and techniques out there as there are fish in the sea, but we used Cameron's Stove Top Smoker (also known as "The easiest way to Smoke Salmon").

Using 1 1/2 Tablespoons of alder wood chips in a pile in the middle of the base of the smoker, line the bottom of the drip tray with aluminum foil (for easy cleanup) and set the rack in the drip tray. Lay the salmon fillet, about 3/4 to 1 inch thick, skin side down on the rack. Close the lid and place smoker on preheated burner or open grill (medium heat) for 10 minutes. We're cutting the time short so that the fish gets a smokey flavor without cooking through since we will be finishing the job on the pizza. 25 minutes in the smoker would give you flake-able fillets. Remove from heat and open lid. (original instructions from Camerons Stovetop Smoker Cooking Guide)

fish

Remove salmon and cut into thin slices with a fillet knife.

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2 INGREDIENT PIZZA DOUGH

1 C Greek yogurt

1 – 1 ½ C self rising flour

(or substitute 1½ C all purpose flour, 1½ tsp of baking powder, and ¾ tsp of salt)

Combine yogurt and flour in a bowl until it comes together in a ball. Knead the dough on a floured surface for 8-10 minutes. If the dough feels too sticky at any point, add flour, a tsp at a time until it becomes smooth without sticking to your hands. Roll dough into an oblong circle and brush with olive oil. Crust is ready to top.

For this recipe we're using a log of chevre, sliced and spread evenly over the crust. Lay Salmon slices over the cheese and sprinkle with your choice of dried herbs. You can also add a drizzle of your favorite flavored oil, whether to add spice with a pepper infused oil, or a lovely citrus hint with just a touch of lemon oil.

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Bake at 450°F in the oven for 10-12 minutes or on a hot grill until crust is browned on the edges. Remove from heat source, sprinkle with fresh greens - like tender arugula, spinach or mixed baby greens from your garden. For even more smokey flavor, add a pinch of Alder Smoked Alaska Sea Salt with some fresh ground pepper. Enjoy!

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