Brunch is probably one of my favorite meals. By design, it’s enjoyed during the weekend, at a slower pace and typically served with Champagne. What’s not to love? There is only one catch. After a long week, I typically don’t feel like getting up and making myself look presentable to the general public just for the sake of eating brunch. So my solution is to find quick and easy recipes that can be enjoyed with as little effort as possible in the comfort of my own home. This smoked salmon pizza is perfect for brunch. This easy recipe will have you skipping the expensive restaurant, and staying in this weekend.
Friday night is pizza night in our home. I typically make my own pizza crust and the recipe is large enough to cut in half. I use one half of the crust for pizza on Friday, and refrigerate the other half to use during the weekend, with this smoked salmon pizza. It does not get much easier than that.
My husband always gets up early to walk our dog, Daisy. On his way out the door, he removes the pizza dough from the refrigerator so it can come to room temperature and will be ready for me to roll out once we are up and ready to prepare brunch.
- One pizza dough
- 4-6 oz cream cheese - room temperature
- 1/4 cup minced red onion
- 1 tablespoon dried or fresh dill
- zest of one lemon
- 1 teaspoon prepared, white horseradish or more to taste
- 4 to 6 ounces of thinly sliced smoked salmon
- Olive oil for garnish
- Preheat oven to 425℉ and place pizza stone on middle rack. Place pizza on parchment paper and place on the preheated pizza stone. Bake until just beginning to brown and crisp - about 12-15 minutes. Remove from oven, cool slightly
- Combine cream cheese and next four ingredients. Spread cream cheese mixture over baked pizza crust. Top with the thinly sliced smoked salmon. Garnish with additional diced red onions and olive oil. Slice and serve.
I like this recipe because it is fairly healthy. You can control the amount of cream cheese you use and the crust is thinner than a bagel so not so filling and the salmon is a great source of protein.
I have included my pizza dough recipe for your convenience. If you don’t have time to make the dough yourself, you can always buy pizza dough in the refrigerated section of your grocery store and skip this step.
- 1 package of instant or rapid-rise yeast
- 3 cups all purpose flour (plus a little extra for working the dough)
- 2 teaspoons of coarse sea salt
- 1 cup warm water
- 2 teaspoons + of olive oil
- Combine the dry ingredients in a stand mixer with the dough hook attached. Turn on the mixer and slowly add the water. The ingredients will begin to form a ball. Next, add olive oil. I eyeball this one and add just enough oil to help bring all the dough together into a ball.
- Transfer dough to a lightly floured surface and gently form into a ball. Don't overwork your dough. Place dough in a bowl that has been lightly covered in olive oil. Cover and keep in a warm, draft free area to allow the dough to rise until it has doubled in size - about 1-2 hours. If I have time, I generally allow the dough to rise for much longer. The key to a flavorful dough is the development. The longer it's allowed to rise, the more developed the flavor will be.
- This dough from this recipe can be cut in half and either refrigerated or frozen for later use. Bring to room temperature before rolling out or shaping into your next pizza.