Apoclima wrote:Is that with marinara sauce or garlic cream sauce?
Oh no, now I'm wanting a pizza, just the mention of garlic cream sauce. but wait here's a salmon pizza
Smoked Salmon Pizza With Mascarpone Cheese And Capers
Yield: 8 Servings
1 lb pizza dough
Extra virgin olive oil
4 oz mascarpone cheese
8 oz thinly sliced smoked salmon
1 tb capers; rinsed and dried
2 scallions; thinly sliced
Freshly ground black pepper
4 lemon wedges
1 1/4 c warm water
1 pk yeast
1 tb salt
1/4 c extra virgin olive oil
3 c all purpose unbleached flour
Preheat an oven containing a pizza stone or unglazed baking tiles to 500
For the pizza dough: Put 1/4 cup water in a large bowl. Add the yeast and
stir until dissolved. Allow the yeast to proof. Add the remaining water,
the salt and the olive oil and mix well. Using a wooden spoon, add the
flour, one cup at a time. When the dough is too stiff, put in on a clean
board and knead until smooth and elastic, about 7 minutes. This dough
be a little sticky.
Put the dough in an oiled bowl, cover with plastic wrap and allow to rise
until doubled in bulk, about 2 hours. Punch down and let rise again for 45
minutes. Proceed with your recipe.
If you would like to develop a more flavorful dough, let dough rise
in a refrigerator during the second rising. Allow the dough to come to
temperature before using.
Roll the dough into 4 balls of equal size. Allow to rest 15 minutes on a
floured surface covered with plastic wrap.
Roll out the dough into rounds 1/8 inch thick and dimple the dough with
fingertips. Rub with extra virgin olive oil. Transfer the dough to a
or tiles and bake 10 minutes or until brown and crispy. Repeat until all
dough is cooked. If you don't have a stone or tiles, bake dough on a
sheet dusted with cornmeal.
While the pizzas are still warm, spread each one with an equal amount of
mascarpone cheese. Arrange the salmon on top and then sprinkle with
scallions and pepper. Garnish each pizza with a lemon wedge and serve.
just start with a nice bechamel......I like lots of lemon juice in my garlic cream sauce.