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Add a photoWhile our ilFornino pizza ovens are inspired by the traditional models found in Naples, Italy, you can make much more than just traditional Neapolitan pizza in them. So if you’re looking for a wood-fired pizza with a modern twist, or a recipe with smoked salmon, look no further than this smoked salmon pizza.
Ready to get cooking? Read on!
Ingredientes
- 1 medium-sized ball (about 220g) pizza dough — store-bought or homemade
- ½ cup cream cheese
- 8 oz. pack of smoked salmon
- ½ red onion, cut into thin slices
- 1 lemon, cut into wedges
- ¼ cup of capers
- 1 bunch of fresh dill, finely chopped
Direcciones
- 1. Preheat your ilFornino wood-fired pizza oven — allow 30-45 minutes for it to reach baking temperature of 800° F
- 2. Coat your dough ball in flour and place it on a flat, floured surface. Use your fingertips to press down and push out from bottom to top, leaving about one inch all around for the crust.
- Once the dough is about 8-9” in diameter, stretch the dough by crossing it between your closed fists in a circular motion until it reaches about 11-12” in diameter (find detailed instructions here)
- 3. Use a fork to poke holes throughout the dough to prevent it from rising too much
- 4. Place the dough on a peel, and slide it into your ilFornino Pizza Oven. Bake for 1 minute at 800° F
- 5. Remove the dough using your peel, placing it on a heat-safe surface. Let rest for 5-7 minutes — if the dough is hot, it will cause the cream cheese to melt
- 6.Spread the cream cheese evenly around the crust. Top with smoked salmon, onions, and capers
- 7. Cut into 8 pieces. Serve with freshly chopped dill, squeezing lemon juice on top to taste
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 157 | 68% |
| Total Fat 17.66g | 22% |
| Saturated Fat 7.35g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 384mg | 16% |
| Potassium 301mg | 9% |
| Total Carbs 4.94g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.9g | 2% |
| Protein 13.86g | 22% |
