ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoked Salmon Thin-Crust Pizza

Photo: Romulo Yanes; Styling: Philippa Brathwaite
Yield Serves 4 (serving size: 2 wedges)
The crisp cracker crust of this pizza makes a pleasing contrast to the velvety soft salmon.

Ingredients

  • 1/2 cup warm water (100° to 110°)
  • 1/2 teaspoon dry yeast
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 6 ounces bread flour (about 1 1/4 cups)
  • Cooking spray
  • 1 tablespoon yellow cornmeal
  • 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
  • 1 tablespoon capers, drained
  • 4 (1/8-inch-thick) slices red onion, separated into rings
  • 3 ounces cold-smoked salmon, thinly sliced
  • 1 tablespoon chopped fresh dill

Nutrition Information

  • calories 318
  • fat 13.6 g
  • satfat 4 g
  • monofat 6.8 g
  • polyfat 1.5 g
  • protein 11.7 g
  • carbohydrate 36.7 g
  • fiber 1.6 g
  • cholesterol 21 mg
  • iron 2.4 mg
  • sodium 424 mg
  • calcium 37 mg

How to Make It

  1. Combine 1/2 cup warm water and yeast in the bowl of a stand mixer with dough hook attached; let stand 5 minutes or until bubbly. Add oil and salt to yeast mixture. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sprinkle flour over yeast mixture; mix 2 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.

  2. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat pizza stone 30 minutes before baking the dough.

  3. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Roll dough out to a very thin 14-inch circle on a lightly floured baking sheet, without raised edges, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Pierce dough several times with a fork.

  4. Slide dough onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 4 minutes. Remove from oven; spread cheese evenly over dough. Arrange capers and onion over cheese. Bake an additional 5 minutes or until crust is golden brown. Top evenly with salmon; sprinkle with dill. Cut pizza into 8 wedges.

Cook's Notes

This updated version of Smoked Salmon Thin-Crust Pizza is based on a recipe that originally ran in Cooking Light, May 2010. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2012.