Smoked salmon and blue cheese pizza: Difference between revisions
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====Random recipe review==== | |||
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'''<span class="reviewTitle">Great mix!</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span> | |||
<span class="reviewDesc">Never seen this in Pizza Hut! Fabulous.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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[[Image:Smoked salmon and blue cheese pizza_ingredients.jpg|thumb|300px|right|Both sides cooked, topping added and ready for the last few minutes, just to melt the blue cheese.]] | [[Image:Smoked salmon and blue cheese pizza_ingredients.jpg|thumb|300px|right|Both sides cooked, topping added and ready for the last few minutes, just to melt the blue cheese.]] |
Revision as of 07:49, 19 October 2020
Random recipe review
Great mix!
4.8/5
Never seen this in Pizza Hut! Fabulous.
Smoked salmon and blue cheese pizza | |
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Servings: | Serves 2 |
Calories per serving: | 388 |
Ready in: | 1 hour, 16 minutes |
Prep. time: | 1 hour |
Cook time: | 16 minutes |
Difficulty: | ![]() |
Recipe author: | Chef |
First published: | 7th January 2013 |

This combination went very well together and for once I did not miss the usual tomato sauce topping.
A generous sprinkling of fresh dill would make an admirable topping for this pizza, but it is the middle of winter here and I refuse to buy miserable sprigs of dill from the supermarket. Dried herbs are not a good substitute.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 150g of good blue cheese - I used Saint Agur - nice and creamy
- 100g thinly sliced smoked salmon
- 1 small onion, thinly sliced
- Extra virgin olive oil
- Sea salt
- Freshly ground black pepper
- Freshly chopped dill to garnish
Mise en place
- Make the pizza dough as instructed.
- If using a pizza stone, preheat the pizza stone under a very hot grill for about 20 minutes. Place it about 8cm (3") from the heat source.
Method
- Make 1 pizza per person
- Dust your work surface with fine yellow cornmeal
- Divide the pizza dough into two and roll out into two thin 25.5 cm (10 inch) pizzas
- Prick the pizzas all over with a fork. This prevents it puffing up too much and burning while it is cooking
- With a deft move, slide the pizza dough from the pizza peel, on to the preheated pizza stone.
- Cook on one side only for about 2 minutes or until lightly browned.
- remove from the oven, flip over and add the sliced onions and a good drizzle of olive oil and a grind of black pepper.
- Slide under the grill and allow cook for about 3 minutes, just enough for the heat and the oil to take the 'edge' off the onions.
- Remove from the oven and add the crumbled blue cheese and the smoked salmon.
- Return to the oven just long enough for the cheese to melt.
- Repeat for the second pizza whilst you prepare the first.
- Keep the first pizza warm at the bottom of the oven whilst you make the second.
Serving suggestions
Serve with a green salad.
Variations
I used a little truffle oil instead of the olive oil, though I have to admit I didn't notice the flavour when eating the pizza.
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