Smoked salmon and blue cheese pizza

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Revision as of 10:05, 30 January 2014 by Chef (talk | contribs)

Smoked salmon and blue cheese pizza
Electus
Servings:Serves 2
Ready in:1 hour, 16 minutes
Prep. time:1 hour
Cook time:16 minutes
Difficulty:Average difficulty
Both sides cooked, topping added and ready for the last few minutes, just to melt the blue cheese.

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

Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe


Mise en place

Method

  1. Make 1 pizza per person
  2. Dust your work surface with fine yellow cornmeal
  3. Divide the pizza dough into two and roll out into two thin 25.5 cm (10 inch) pizzas
  4. With a deft move, slide the pizza dough from the pizza peel, on to the pre-heated pizza stone.
  5. Cook on one side only for about 2 minutes or until lightly browned.
  6. remove from the oven, flip over and add the sliced onions and a good drizzle of olive oil and a grind of black pepper.
  7. 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.
  8. Remove from the oven and add the crumbled blue cheese and the smoked salmon.
  9. Return to the oven just long enough for the cheese to melt.
  10. Repeat for the second pizza whilst you prepare the first.
  11. Keep the first pizza warm at the bottom of the oven whist 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.