Description
Smoked Salmon Pizza with Arugula and Ricotta
Ingredients:
For the Pizza Dough:
2 1/4 tsp active dry yeast
1 1/2 cups warm water (110°F/43°C)
1 tbsp sugar
3 1/2 cups all-purpose flour
2 tbsp olive oil
1 tsp salt
For the Toppings:
1/2 cup tomato sauce (or crème fraîche for a richer taste)
4 oz smoked salmon, thinly sliced
1/2 cup fresh arugula
1/2 cup cherry tomatoes, halved
1/2 cup ricotta cheese
1/2 tsp dried oregano
Fresh black pepper, to taste
1 tbsp olive oil (for drizzling)
Instructions:
Prepare the Pizza Dough:
In a small bowl, combine warm water, yeast, and sugar. Stir gently and let it sit for about 5 minutes until the mixture becomes foamy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, and stir to form a dough.
Knead the dough on a floured surface for about 5-7 minutes, until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a damp towel, and let it rise for about 1-1.5 hours, until doubled in size.
Prepare the Pizza:
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
Punch down the dough and roll it out on a floured surface to your desired thickness. Transfer it to a greased or parchment-lined baking sheet (or onto a pizza stone if using one).
Spread a thin layer of tomato sauce (or crème fraîche) over the dough, leaving a small border around the edges.
Bake the Pizza:
Bake the pizza for 8-10 minutes, or until the crust is golden and crispy.
Add the Toppings:
Once the pizza is baked, remove it from the oven. Top with smoked salmon slices, fresh arugula, halved cherry tomatoes, and dollops of ricotta cheese.
Sprinkle dried oregano and freshly cracked black pepper over the top. Drizzle with a bit of olive oil.
Serve:
Slice and serve immediately for a fresh, flavorful meal. Enjoy this light, delicious pizza with a perfect balance of creamy, salty, and fresh flavors!
This smoked salmon pizza with arugula and ricotta is a gourmet treat, perfect for a quick dinner or as a special appetizer. Enjoy every bite!
Step-by-Step Guide
For perfect results, follow this detailed guide. First, ensure your water is between 105-110°F; too hot will kill the yeast, too cold won’t activate it. After kneading, let the dough rise in a warm, draft-free spot. When rolling, start from the center and push outward to maintain an even crust. Pre-baking the crust (par-baking) is crucial to prevent a soggy base from the wet toppings. Bake on the lower oven rack for a crisper bottom.
Serving Suggestions
This pizza shines as a centerpiece for a brunch or light dinner. Pair it with a crisp, dry white wine like Sauvignon Blanc or a sparkling Prosecco. For a complete meal, serve with a simple cucumber-dill salad or a roasted beet salad. As an appetizer, cut into small squares for elegant party bites. A squeeze of fresh lemon juice just before serving can brighten all the flavors beautifully.
How-to Summary
Create a yeast dough and let it rise. Roll out the dough, par-bake it with just the sauce base until golden. Remove from oven and immediately top with cold smoked salmon, fresh arugula, tomatoes, ricotta, oregano, pepper, and a drizzle of olive oil. Serve immediately.
Frequently Asked Questions
Can I use pre-made dough or a flatbread? Absolutely. A high-quality store-bought dough or even a naan or pre-baked crust works well. Simply follow the par-baking instructions for your chosen base.
Can I substitute the ricotta? Yes. Cream cheese, goat cheese, or even a herbed mascarpone make excellent creamy substitutes.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 24 hours. Note that the arugula will wilt. For best results, store components separately and assemble fresh slices as needed.
Why add the salmon after baking? Smoked salmon is already cooked and delicate. Adding it post-oven preserves its tender texture and prevents it from becoming tough, dry, or overcooked.
Is there a non-dairy alternative to ricotta? For a dairy-free version, use a plain, thick cashew cream or a dollop of hummus for a similar creamy, rich element.
Common Mistakes to Avoid
- Adding toppings before baking: Never bake the smoked salmon or fresh arugula. They will ruin.
- Using a cold pizza stone: Always preheat your stone or baking sheet for at least 30 minutes for a professional, crispy crust.
- Over-saucing the base: Use a thin, even layer of sauce. Too much will make the dough soggy.
- Not letting dough rise fully: Rushing the first rise results in a dense, tough crust. Wait until it has truly doubled in size.
- Slicing tomatoes too thick: Use halved cherry tomatoes or very thin slices of larger tomatoes to avoid excess moisture.
Conclusion
This Smoked Salmon Pizza is a sophisticated yet simple dish that breaks from tradition. The combination of the warm, crispy crust with the cool, luxurious toppings creates an unforgettable texture and flavor contrast. By mastering the par-bake technique and assembling with care, you can consistently create a restaurant-quality meal at home. It’s a versatile recipe that encourages personalization, making it perfect for impressing guests or treating yourself to a gourmet experience without complexity.