Smoked Salmon & Brie Pizza


Cornmeal, if using a pizza peel
1/2 cup olive oil, preferably extra-virgin
1 pound Brie cheese, rind discarded, cut into sm. pieces
12 ounces smoked salmon, cut into sm. pieces
1 sm. red sweet onion, very thinly sliced, separated into rings
rings quartered
Fresh dill sprigs for garnish


Serve in small portions to begin a dinner or for a light brunch. Prepare the dough and preheat the oven as directed in the basic recipe.
Shape the pizza dough as directed in the basic recipe. Divide the dough and roll into small pies, about 3 to 4 inches in diameter. Prick dough all over with the tines of a fork, then brush with olive oil.
Transfer the pie to the preheated baking surface and bake until the crust just begins to brown, about 6 minutes. Remove from the oven and cover with the cheese, leaving a 1/2 inch border around the edges. Arrange the salmon and onion on top and drizzle evenly with olive oil. Return to the oven and bake until the crust is golden brown and puffy, the cheese begins to melt and the salmon is heated through, about 4 minutes. Remove from the oven to a cutting tray or board and lightly brush the crust with olive oil. Garnish with the dill. Slice and


12.0 servings


Thursday, January 28, 2010 - 11:50am



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