Smoked Salmon Pizza with Whipped Goat Cheese, Capers, and Tomato
Smoked salmon pizza is a uniquely New York-centric dish. Inspired by its flavors, Chef Elana has recreated it in this Popular-worthy dinner. Mimicking the flavors of an everything bagel with cream cheese and lox, she's slathered pizza dough with creamy goat cheese and topped it with smoked salmon, capers, and tomatoes. Finished with lemony dill and parsley, this multifaceted dinner has become a fast favorite.
Total cook time
- 1 1/2 pounds pizza dough
- 1/4 ounce dill
- 1/4 ounce parsley
- 1 pint grape tomatoes
- 1 lemon
- 1 red onion
- 4 ounces crumbled goat cheese
- 1/4 cup flour
- 1 teaspoon shichimi togarashi
- 1/2 teaspoon black sesame seeds
- 2 teaspoons sesame seeds
- 8 ounces heavy cream
- 6 ounces smoked salmon
- 1/4 cup capers
- 2 parchment papers
- olive oil
- kosher salt
- black pepper
Preheat oven to 425°F. Remove pizza dough from bag and let soften at room temperature (see recipe tip). Place goat cheese in a medium bowl and let soften. Rinse all produce. Pick dill and parsley leaves, discarding stems. Halve tomatoes. Halve lemon. Peel onion, halve, and thinly slice 1 half. Combine sliced onion, 1 tablespoon olive oil, and .125 teaspoon salt in a small bowl and set aside (save remaining onion for another recipe).
Sprinkle flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer. Divide pizza dough into 2 equal pieces, then roll each into a rectangular shape, rotating frequently and working from center to edges, until dough is .25-inch thick (see recipe tip). Line 2 baking sheets with parchment papers and rub each with 1 teaspoon olive oil.
Add pizza doughs to parchment, gently stretching to reach edges of baking sheets, and rub each all over with 1 tablespoon olive oil. Add shichimi togarashi (it's a bit spicy—skip or use half for less heat) to pouch with sesame seeds, shake to combine, and sprinkle in a 1-inch border around edges of doughs. Scatter tomatoes and sliced onions inside borders. Transfer to oven and bake until crusts are crisp and slightly browned, 15-18 minutes.
While pizzas bake, add .5 cup heavy cream to bowl with goat cheese and whisk until smooth (use remaining cream to enrich scrambled eggs or a pasta sauce). Season with .25 teaspoon salt and pepper as desired and set aside until Step 6.
In a small bowl, combine dill, parsley, and juice of .5 lemon and toss to coat (use remaining lemon to brighten a glass of water). Season with .125 teaspoon salt.
Remove pizzas from oven and dollop over whipped goat cheese. Tear smoked salmon into large pieces and arrange on top, then scatter over capers and herb salad. Cut into slices and dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.