Entree: Canada – British Columbia Coast – Smoked Salmon Pizza (Thin-crust pizza topped with smoked salmon, crème fraîche, capers, red onion and fresh dill)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 30 min

Total 40 min

Ingredients

- 1 lb (454 g) pizza dough, room temperature
- 1 tbsp (15 ml) olive oil
- 4 oz (113 g) shredded mozzarella cheese
- 1/2 cup (120 g) crème fraîche
- 6 oz (170 g) smoked salmon, thinly sliced
- 1 small red onion, thinly sliced, approx. 3 oz (85 g)
- 2 tbsp (30 g) capers, drained
- Zest of 1 lemon
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) fresh dill, chopped
- 2 cups (40 g) baby arugula for garnish
- 1 tbsp (15 ml) olive oil or melted butter for brushing crust
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside for at least 30 minutes.
2. On a lightly floured surface, stretch or roll the dough into a 12-inch (30 cm) round. Transfer to a piece of parchment.
3. Brush the outer edge of the dough with 1 tbsp (15 ml) olive oil or melted butter. Scatter the shredded mozzarella evenly over the center, leaving a 1-inch (2.5 cm) rim.
4. Slide the pizza (on the parchment) onto the preheated stone or baking sheet and bake 6–8 minutes, until crust is set and cheese is melted and lightly golden.
5. Remove pizza from oven and immediately spread crème fraîche over the hot cheese in an even layer. Sprinkle lemon zest and a little black pepper.
6. Arrange smoked salmon slices over the crème fraîche, scatter thinly sliced red onion and capers, and drizzle 1 tbsp (15 ml) lemon juice over the top.
7. Finish with chopped fresh dill and a handful of arugula. Slice and serve warm or at room temperature.