I'm not sure whether to call this effort a pizza or snazzed up flatbread although I suppose it could be one or the other or both, but I do know for certain it is a heck of a way to showcase some of Big Guy's home smoked salmon.
I happened to have some homemade pizza dough in the freezer leftover from a previous pizza pigout, and quickly defrosted, it hit the gas grill for a grand total of 4 minutes a side. Cooled briefly, we topped the crisp and crunchy disc of deliciousness with a whipped up combination of cream cheese, sour cream and lemon juice, followed by flakes of smoked salmon, minced sweet onion, freshly chopped dill and salty capers.
What can I say except we'd do it all over again in a heartbeat big time. Kinda' hard to go wrong with the perfect combination of sweet smoky salmon, tart sour cream/cream cheese, spicy onion, salty capers and fresh herbacious dill.
Incidentally, my new favorite pizza crust recipe is found here. Just be sure to use bread flour rather than all-purpose for a never fail crisp crust although all-purpose will do in a pinch.
Smoked Salmon Pizza (Inspired by Rachael Ray)
1 ball ready made pizza dough
4 ounces cream cheese, room temperature
1/4 cup sour cream
Salt & course ground black pepper
Juice of half a lemon
4 to 6 ounces smoked salmon
1/4 cup chopped fresh dill
1/4 cup chopped sweet onion
2 tablespoons capers, drained
Preheat gas grill to 450. Roll or stretch dough out into a 16 inch circle and place onto grill. Bake for approximately 4 minutes a side or until cooked through and crisp. Remove to a board and cool.
In a small bowl, whip cream cheese until light. Add sour cream slowly a spoonful at a time and whip to combine well. Add lemon juice and season with salt and pepper. To finish pizza, spread cream cheese mixture onto crust. Top with crumbled smoked salmon, dill, onion and capers. Cut into pieces and serve.