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Smoked Salmon Pizza
Syrie Wongkaew is the guide to Australian & New Zealand Food for About.com, as well as a freelance graphic designer and food photographer/stylist.
But we found Syrie through her cool, food-focused blog, Taste Buddies.
Syrie’s been cooking up a storm since she was a child. Having traveled extensively and lived in Australia, Thailand and Canada, she’s developed a taste for international cuisine, and is currently training to be a chef in Sydney.
As she says, Syrie strives to eat “sustainably and ethically—free-range, locally, and organically; wild seafood—not farmed, nor trawled.”
Here’s how Syrie introduces her tasty Smoked Salmon Pizza recipe:
“The pizza is best eaten at room temperature so it makes for an excellent party food. I cheated with the pizza dough and got some ready-made at my local Italian deli Duso’s on Granville Island. I have however included a good basic pizza dough recipe that I've used before, from a Gourmet magazine entry on Epicurious.”
Smoked Salmon Pizza
Serves 4
12 oz of smoked salmon, thinly sliced
4 brown onions, sliced evenly
1/2 cup sour cream
2 tablespoons capers
Fresh dill
4 tablespoons organic extra virgin olive oil
Juice of 1/2 lemon
Sea salt
Make pizza dough using a basic recipe from Gourmet magazine.
- Slice the onions thinly and evenly. Heat oil over a medium-high heat in a large, heavy-based fry-pan. Add the onions and sauté until a deep golden brown. This process will take about 25 minutes. Start frying the onions on a medium heat and then gradually lower the heat. Stir the onions occasionally and make sure they don't burn.
- Pre-heat the oven to 300 F.
- Roll out the dough and then brush with a little olive oil on both sides. Place dough on a baking tray and then bake for 10‒15 minutes. Bubbles may rise in the dough but just pop them once the dough is cooked.
- Remove the pizza from the oven and then top with caramelized onions, and smoked salmon. Sprinkle on capers, dill, and top with sour cream.
- Finish with a squeeze of lemon juice and a sprinkle of sea salt.
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