Recently we discovered the joy of smoked salmon on pizzas, and decided to try another one. This is our second pizza from Wendie’s surprise birthday party (of nine total), and also a very popular one amongst our friends. It’s simple in its ingredients, with very subtle tastes. The Sautéed mushroom worked great on the pizza (We used it a few times that night), and on this the avocado brings a coolness to the hot pizza that almost melts with the salmon.
Salmon Pizza Recipe
- 1 pizza dough with honey
- 5 tbs tomato sauce
- 5 oz smoked salmon
- 15 fresh basil leaves.
- 1 tbs butter
- 2 garlic cloves
- 10 mushrooms
- 1/2 avocado
- 3 oz shredded Jarlsberg cheese
- 1 tsp smoked paprika
Slice the mushroom into quarts or 1/4 inch slices. In a pan on high heat, melt the butter. When the butter is hot and has started bubbling, turn the heat back to medium and then press the two garlic cloves through a garlic press into the pan. Stir for 10 seconds then add the mushrooms. Keep stirring for about 2 minutes then remove the mushrooms. They should have soaked up the butter and taste like garlic, yet not be soggy.
Roll out the pizza dough, and add the tomato sauce. Spread the mushrooms and salmon, and sprinkled the cheese on top. You can add more cheese if you want to, but be careful not to drown the subtle taste of salmon.
Sprinkle the smoked paprika over the pizza, this looks great after baking it.
Place the pizza in a pre-heated oven (preferably on a pizza stone) at 375 degrees, and bake for 12-15 minutes until the cheese has melted, and the crust is golden brown. Remove and let it cool on a cooling rack for 10 minutes. Meanwhile, cut the avocado to 1/3 inch pieces. Cut the basil leaves into thin slices.
When the pizza is cool, cut it into slices, place avocado and basil on each piece and serve.