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

Enter your email address to follow this blog and receive notifications of new posts by email.

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

Posted by

Hey there. I’m Shauna—a West Coast transplant in the landlocked state of Indiana … when I moved here I missed the beaches, the mountains, the desert, the rivers … and it took me a while to find places nearby that paralleled my old stomping grounds. BUT. Now that I’ve lived here for over 15 years, I’ve had time to explore the region and you know what? It’s amazing. There’s so much to do—from skiing in northern Michigan to relaxing lakeside in southern Kentucky to rocking the nightlife in one of the many metropolitan areas. And I love it here. I really do. BUT. I do miss the sea … and the sand and the rush of the waves … the smell of seawater … even the sting of too much sun after a day spent lollygagging at the beach. And I miss the constant supply of seafood and shellfish and riverfish? About that … since I’ve moved to the Midwest I’ve noticed that a lot of people here don’t consider fish that come from the river seafood … I’m not sure I agree, but hence the new word I’ve created, “riverfish” … time will tell if Webster picks it up ; ) So my blog, Seafood is The New Black, is my way of bringing a little bit of sea life (or is it sealife?) to the Midwest. And over on Seafood in the Circle City, you can read up on my favorite Indianapolis restaurants that serve seafood, and serve it well. As you read along, you’ll find all kinds of information … some that you might find more useful than others—and some, you might just find amusing … or not. Either way, and if nothing else, I hope you leave my little space here on the world wide web a little refreshed and maybe even a little inspired to bring a little bit of the ocean home with you. (Yes, I did use the word “little” four times in one sentence … it’s OK … mermaids like to repeat themselves.) Cheers! The Midwest Mermaid Oh, and if your curious, yes, I do actually write for a living … if you want to know about the organizations I work with and the publications where you can find my land legs, swim on over to the “Portfolio” tab … and thanks for visiting.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s