Smoked Salmon Pizza

5 from 1 vote

Smoked Salmon Pizza

This smoked salmon pizza leverages the taste of lox on a pizza with a goat cheese Béchamel cream sauce base, and is topped with capers, onions, smoked salmon, and dill for that classic lox bagel.

Prep Time5

Cook Time2

Course: dinner

Cuisine: American

Diet: Low Salt

Servings: pizza

Author: Mary Cressler

Cost: $10

Equipment

1 pizza oven
1 IR Thermometer
1 Pizza Stone

Ingredients

Goat Cheese Béchamel Sauce:

1 tablespoon unsalted butter
1 tablespoon all purpose flour
1 cup whole milk (We strongly recommend whole milk for the best texture. See notes on the roux if using skim or 1%)
4 tablespoons goat cheese (You can sub with cream cheese if you don't like the flavor of goat)
1 tablespoon Dijon mustard
¼ teaspoon kosher salt

Smoked Salmon Pizza:

1 280 gram pizza dough (We use a Neapolitan-style dough)
1/3 cup goat cheese Béchamel sauce (from above)
¼ cup red onions, thinly sliced
1 tablespoon capers, drained and roughly chopped
3 ounces lox
1 tablespoons dill, chopped
1 tablespoon olive oil (Optional finishing oil)
½ teaspoon Maldon salt (Optional finishing salt)

Makes: 12inch round

Instructions

For the Goat Cheese Béchamel Sauce:

Roux: In a large sauce pot over medium heat add butter and allow it to melt. Add the flour and then stir to combine. Stir consistently for 2 minutes until the flour and butter is combined and bubbling. This will make the roux and thicken the sauce.
Simmer: After the roux is combined, add the milk and goat cheese, and then stir consistently over medium heat until it starts to simmer. Reduce the heat and keep at a low simmer until it thickens (about 6-8 minutes). Then salt to taste and let cool. As it cools, it will continue to thicken. Let it cool before adding it to your pizza.

For the Smoked Salmon Pizza:

Prep: Prepare your pizza oven. We do a Neapolitan style, which we cover in our Neapolitan Pizza recipe, targeting 1,000 degrees in the oven and a stone that is 700 degrees. For kitchen oven modifications, see notes below.
Build: Lightly coat the pizza peel with flour. Gently form the pizza dough into an 11 – 13-inch circle on your pizza peel. With a large spoon, add 1/3 cup of the cooled white sauce to the center and spread it evenly on the dough within 1/2 inch of the rim. Add the capers and onions evenly. Shake the pizza; it should slide back and forth. If it doesn’t, then add more flour between the peel and dough until it does.
Bake: Slide the pizza into the pizza oven. Turn the pizza a quarter turn every 15-20 seconds for up to 90 seconds to 2 minutes until the crust is cooked through. Remove the pizza from the oven and then top with slices of the salmon and sprinkle the dill. Then, if you wish, finish with a drizzle of olive oil and top with Maldon salt.

Notes

Milk: If you plan to use 1% or skim, double the butter and flour base for the roux to thicken it up enough. The lower-fat milks need more fat to thicken. For best results, use whole milk.

Order: Be sure you make the sauce with enough time to cool or make it the day prior. If you add warm sauce to the dough, the dough will be hard to work with.

Conventional Oven: If using a conventional kitchen oven, set the oven to 550 degrees Fahrenheit with the pizza stone on the middle rack. Wait 30 minutes so the stone can heat up to 500 – 550 degrees F. Slide the pizza onto the stone and cook for 5 minutes. Rotate the pizza 180 degrees and cook for an additional 5 minutes until the pizza is done. Be sure to watch the pizza, as not all ovens cook evenly.

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