I’ve been dreaming of this recipe for a week now. Scanning the internet for recipes I discovered there aren’t that many salmon pizza recipes out there – unless you’re looking for smoked salmon. I found a few people who used either fresh or leftover salmon and stole bits and pieces of the ingredients and directions to pull together the below pie.
cream cheese dill sauce ingredients.
- 4 T. butter
- 8 oz. cream cheese cut into 9 pieces
- 1/2 c. cream or half-and-half
- 1/2 to 1 tsp. salt
- 1/2 tsp. dill
- 1 lb. pizza dough (store-bought or your own recipe)
- olive oil
- cream cheese dill sauce
- 8 oz. fresh mozzarella cheese
- 6 to 8 oz. fontina cheese, shredded
- 2 to 4 oz. crumbled feta cheese
- 1/3 thinly sliced red onion
- 2 small Roma tomatoes, thinly sliced
- 3/4 to 1 lb. cooked salmon
- Remove pizza dough from the refrigerator and let sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 450 degrees.
- Using flour (if necessary), begin to stretch the dough out into as large of a circle as possible on a 16-inch non-stick pizza sheet. Work the dough from the middle using the heel of your hand to press and stretch toward the edge of the sheet. This will take a few minutes. Try to make the crust of the pizza as even as possible or you’ll have pockets of thicker chewy crust when the pizza is cooked.
- Once the crust is stretched all the way to the edge of the pan, sprinkle olive oil (enough to lightly cover the crust). Pre-bake for 5 to 10 minutes. Remove from the oven and let cool.
- If necessary spread additional olive oil evenly over the pizza crust (I did because the crust looked slightly dry) and then sprinkle with pepper. Spread sauce evenly over the crust and then layer with slices of fresh mozzarella cheese, shredded fontina, onion, tomato, feta and a sprinkling of dill.
- Place back in the oven and bake the pizza for 20 to 25 additional minutes or until edges of the pizza are beginning to brown and turn crisp. If necessary (if the middle doesn’t seem to be cooking as much as the edges) broil for a few minutes. Remove from the oven and cover with chunks of freshly cooked salmon. Let sit for a few minutes before slicing. Enjoy!
A few things:
One-pound of dough gives you a pretty substantial crust. It’s relatively but not super thin and holds up under the weight of the ingredients. I like to pre-bake my crust because I like a crispier crust. This crust didn’t wilt at all when I picked up the first slice of pizza. It was perfect, really.
It’s my opinion that you will not need an entire recipe of sauce. Half the recipe (or three-fourths) would probably suffice. I felt like there was too much sauce on the pizza, but I like a thin layer of sauce. I don’t want the sauce overtaking the pizza.
On topic of the sauce, I used one teaspoon of salt and thought it was the perfect amount. However, I’m a salt fiend, which is why I suggested 1/2 teaspoon to 1 teaspoon of salt in the recipe. If you use one teaspoon of salt in the sauce, you will likely not need to add salt to the pizza. I didn’t need to!
I used just under three-fourths a pound of salmon and felt that there could have been more on there. I would suggest a pound of salmon.
The combination of salmon, cream cheese and dill on pizza was surprisingly good – especially considering I’m not a huge dill fan. If you love salmon and love pizza, you should venture out as I did and try this recipe.