Pizza with lightly salted salmon
8 servings
60 minutes
Pizza with lightly salted salmon is a refined blend of Italian tradition and exquisite marine notes. Legend has it that this pizza variant originated from Italian chefs experimenting with fish in search of new flavors. The creamy cheese base with garlic notes and a hint of soy sauce enhances the tenderness of the salmon, while red caviar adds sophistication. The thin, crispy crust baked to a golden color serves as the perfect backdrop for the final touch – fresh lightly salted salmon. This dish is ideal for both festive occasions and cozy evenings, revealing seafood flavors in a new, elegant format.
1
Cure the salmon with a mixture of salt, sugar, dill, and orange zest for several hours. Slice into thin pieces. You need 60 g of salmon for the pizza – the rest can be used in other dishes.
- Salmon: 1 kg
- Salt: 120 g
- Sugar: 40 g
- Dill: 20 g
- Orange zest: to taste
2
Crush the garlic in a blender or pass it through a garlic press. Mix cream cheese with cream, add soy sauce, garlic puree, salt, and olive oil. Spread this base on rolled-out dough and sprinkle with mozzarella cheese on top.
- Garlic: 1 clove
- Cream cheese (Philadelphia): 50 g
- Cream: 50 ml
- Dark soy sauce: 1 tablespoon
- Salt: 120 g
- Olive oil: to taste
- Pizza dough: 150 g
- Mozzarella cheese: 100 g
3
Bake the pizza in the oven at 250°C until a golden crispy crust forms. Before serving, cut the pizza into 8 pieces, place pieces of lightly salted salmon on each slice, and sprinkle with red caviar.
- Salmon: 1 kg
- Red caviar (salmon roe): to taste
