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Smoked Salmon Pizzettas

Smoked Salmon Pizzettas

Make Mom’s day with these mini-pizzas and a glass of sparkling wine for Mother’s Day brunch. Store-bought pizza dough makes the project easy, but substitute your favorite homemade pizza dough if you prefer. Pair with California Sparkling Wine or Chardonnay.

Serves 4

Ingredients:

1 pound (500 g) store-bought fresh or frozen pizza dough

2-1/2 tablespoons extra virgin olive oil

1 large red onion, halved, then thinly sliced

Kosher or sea salt

¼ cup (2 oz/60 g) fresh ricotta cheese

Freshly ground black pepper

Semolina for dusting

1 tablespoon plus 1 teaspoon coarsely chopped dill

1 tablespoon plus 1 teaspoon thinly sliced chives

4 ounces (125 g) sliced smoked salmon

Directions:

If using frozen dough, thaw it according to package directions. Cut dough into 4 four-ounce pieces. Shape into balls and let rest on a lightly floured work surface or tray, covered loosely with a towel, until the dough reaches room temperature, about 1 hour.

Place a pizza stone on the middle rack of the oven. At least 45 minutes before baking, preheat the oven to 500°F (260°C). About 10 minutes before baking, turn on the broiler to heat the baking stone from above.

Heat 1-1/2 tablespoons olive oil in a large skillet over medium-high heat. Add the onion, season with salt, and sauté until the onion has softened, about 10 minutes, reducing the heat if necessary to keep the onion from burning. Set aside.

Put the remaining 1 tablespoon olive oil in a small bowl.

In another small bowl, whisk the ricotta until creamy. Season to taste with salt and pepper.

Dust a pizza peel or rimless baking sheet with semolina.

Working with two pieces of dough at a time, stretch by hand or with a rolling pin into 7-inch (18-cm) rounds. (The texture of the crust will be better if you stretch the dough by hand.) Working quickly, transfer the two rounds to the semolina-dusted peel. Top each with one-quarter of the sautéed onions, leaving a ½-inch (12-mm) rim. Brush the rims with a little of the reserved olive oil. Transfer both rounds to the pizza stone and immediately turn the oven temperature from broil to 500°F/260° (or the highest bake setting). Bake until the pizzettas are crisp and lightly browned on the bottom, 8 to 10 minutes.

 Transfer pizzettas to a cutting board. Top each with small dollops of ricotta, using one-quarter of the ricotta for each. Top each with 1 ounce (30 g) of smoked salmon, then with one-quarter of the dill and chives.  Cut each pizzetta into 4 quarters and serve immediately. When the oven temperature has returned to 500°F (260°C), or the highest bake setting, repeat with remaining 2 rounds of dough.

 

 

/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

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