Smoked Salmon Pizza with Crème Fraîche

My mother has a pizza oven. Not just any pizza oven, but a Breville Pizza Oven that gets up to 570 degrees! So yeah, it’s the real deal. Anyway, last week she hosted a make-your-own-pizza party for my family and while most of the teenagers were thrilled with the traditional pepperoni, sausage, green pepper, mushroom and olive toppings, I had something a bit more out of the box in mind—smoked salmon pizza with crème fraîche. I’d read a recipe in a magazine and wanted to try and duplicate. So while the others rolled their dough, chose their cheese (she had everything from mozzarella to fontina to smoked Gouda—and everything in between) I patiently waited until it was time to create the masterpiece you see here. And it was amazing! Note, plan for this a day in advance to allow enough time to make the crème fraîche. Or heck, buy it from the grocery store.

Pizza (flatbread) with Loxs and Crème Fraîche
What you need:
Pizza dough*
12 oz smoked salmon (or other smoked fish)
Capers
Red onion (optional, but really so are the capers and lemon)
Artichoke hearts
Thin slices of lemon
Chives or green onion
Fresh dill
Olive oil
*Yes, you can make your dough from scratch, but a number of grocers carry fresh dough so to keep things easy, I usually buy from them.

For the crème fraîche:
1 cup heavy cream
2 tbsp buttermilk

Roll out pizza dough until it’s about ¼ inch thick, unless, that is, you prefer it thick—if so then keep it thick, BUT thin is best for this recipe. You’ll want to make a “circle” that’s approximately 10 inches wide or a rectangle. (My “circle” wasn’t exactly a circle, so just make whatever shape you can. My son thought I was trying to make a butterfly. I wasn’t, but hey, I’m no expert dough roller-outer 😉 Lightly brush with EVOO and bake, 425 degrees for 10 minutes if it’s thin. For thicker crust, adjust accordingly. If you don’t have a pizza oven, then cook on the bottom rack so the top doesn’t get to brown.

If you’re adding red onion, caramelize it beforehand by sauteing in a touch of butter for about 10 minutes. Then sprinkle on top of pizza when done.

Remove cooked dough from oven and let sit for about 5 minutes. Then, evenly coat pizza with crème fraîche and layer with smoked salmon and artichoke hearts. Sprinkle with green onion or chives, capers and dill and add ultra thin lemon slices. Done. Enjoy with an arugula salad ; )

Crème Fraîche
1 cup pasteurized heavy cream
2 tablespoons buttermilk

Combine the two ingredients into a glass jar, cover, shake vigorously to thoroughly mix. Let sit at room temperature for 12-24 hours. That’s it! Leftovers can be stored in the fridge for up to a week.

A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.

Coming up NEXT on the blog … oven-baked salmon and a string of my favorite Indianapolis restaurants for seafood. Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler

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DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox