Salmone Affumicato Recipe
A wood fired pizza crust topped with thinly sliced, house cured-cold smoked Atlantic Salmon (gravlox), arugula with lemon vinaigrette, capers, red onion and a light drizzle of creme fraiche.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pizza Crust
Toppings
Method
Pizza Crust
- 1
Prepare the Dough
In a bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until foamy.
- 2
In a large mixing bowl, combine the all-purpose flour and salt. Once the yeast mixture is foamy, add it along with olive oil to the flour mixture.
- 3
Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 5
Preheat the oven to 475°F (245°C) and place a pizza stone inside if you have one.
- 6
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.
- 7
Transfer the rolled-out dough to a pizza peel or baking sheet lined with parchment paper.
Assembling the Pizza
- 8
Add the Toppings
Spread a thin layer of creme fraiche over the pizza crust.
- 9
Arrange the thinly sliced house-cured cold smoked salmon evenly over the creme fraiche.
- 10
Top with fresh arugula and sprinkle capers over the top.
- 11
Thinly slice the red onion and scatter it over the pizza.
- 12
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create a vinaigrette. Drizzle this over the arugula.
- 13
Carefully transfer the pizza to the preheated oven and bake for 12-15 minutes, or until the crust is golden and crispy.
- 14
Remove from the oven and let cool slightly before slicing.
