With smoked salmon, capers, sour cream and dill, this easy-to-prepare white pizza has never been so fancy!
Pizza is always a good idea, as you can top it with whatever you want. I love pizzas but they are often nothing else but junk food, loaded with tons of cheese and cheap ingredients. For this reason, I usually prefer baking a homemade pizza instead, using premium ingredients that I select carefully. I always try to come up with new topping ideas, such as for the Fig and goat cheese pizza (a recipe with whole wheat crust), the Broccoli and red onion pizza with feta cheese (I love it!), or even a special pizza made with a cauliflower crust and a topping of beet pesto, in a totally different style!
Today’s pizza is a classic with absolutely nothing difficult in the recipe, and in a way you don’t necessarily need a recipe to make it yourself. Just grab the ingredients and put them on top of the pizza randomly. It’s pretty easy indeed! However, inspiration comes most of the time when we see a recipe, so I figured I would share this one with you anyway, no matter how easy it is, because it is one of my favorite!
I remember having my very first salmon pizza when travelling with my girlfriend Marie when we were still teenagers in a beautiful medieval city called Villefranche de Conflent in the south west of France. This pizza is my little “madeleine de Proust”, a souvenir I kept in mind as it enchanted my taste buds straight away. Since then, each time I want to make my pizza look a little bit fancy, I go for this recipe. You can enjoy it as a main dish, or also as an appetizer if you slice it in small bites, a little bit as you would do with a pissaladiere (make sure you check my pissaladiere recipe by the way)!
What’s important in a pizza is of course the dough itself. Most of the time we are tempted to purchase a ready-to-use dough, as it seems quicker somehow. However, I really encourage you to prepare a homemade dough instead. With this one, you can go safe: it’s extremely quick and easy to make and tastes just delicious! I usually double the proportions and freeze half of the dough that will be ready for my next pizza. You can also try the whole wheat pizza dough if you wish, but personally I prefer a classic one made with all-purpose flour for this salmon pizza.
Because salmon is a very delicate ingredient to cook or bake, I usually pre-bake the pizza crust itself for about 10 minutes before adding any topping. Just brush the edges with some olive oil if you wish, it will give a great crunchy texture and a slightly golden color. Then you can remove the pizza from the oven and add the topping, starting with the sour cream or crème fraîche depending on what you have at hand, adding the smoked salmon on top. Place the pizza in the oven for another 5-10 minutes, but not more as you don’t want the salmon to cook through and tastes too salty.
Remove then the pizza from the oven and add the remaining ingredients, such as the capers, the fresh dill, and the pine nuts (previously grilled for a few minutes in a frying pan without any addition of oil) if you choose to use some. Drizzle some black pepper over before serving and there you are, with a beautiful elegant white pizza with salmon and capers! Serve immediately with a side of salad, or enjoy lukewarm if you prefer, both options work just fine!
- For the pizza:
- 2½ cups (320g) all-purpose flour
- 1 pinch of salt
- 1 teaspoon active dry yeast
- 1 cup (250 ml) lukewarm water
- 1 teaspoon olive oil
- ¾ cup (25 cl) sour cream or crème fraîche
- 7 oz (200g) smoked salmon
- 2 Tablespoons (30g) capers
- 1 Tablespoon pine nuts (optional)
- Fresh dill
- Freshly ground black pepper
- For the pizza dough: in a large mixing bowl, mix the flour with the pinch of salt.
- In a measuring cup, combine the lukewarm water with the active dry yeast and the olive oil. Let sit for about 10 minutes.
- Gradually add the wet ingredients to the dry ones, stirring until combined. Knead the dough for about 3 minutes by hand.
- Form a ball with the dough and transfer to a large clean bowl, covered with plastic wrap. Let rise at room temperature until doubled in size, at least one hour.
- Place the dough on a large sheet of parchment, then shape and stretch until you have a thin 12-inch circle. Cover with a clean towel until ready to use.
- Preheat the oven to 450°F (220°C). When the oven is ready, brush the edges of the pizza dough with olive oil and preheat the pizza for about 10 minutes.
- Remove from the oven and spread the sour cream on top of the pizza. Add the smoked salmon and bake for about 5-10 minutes maximum (you don't want the salmon to be cooked through).
- Once ready, add the capers, the pine nuts (previously toasted in a pan without any fat) if any. Display some fresh dill, sprinkle some black pepper and serve immediately.