Smoked Salmon Pizza
Recipe courtesy of Jim Camp, Executive Chef, Rose Creek Golf Club (Edmond, Okla.)
Ingredients
- ‘schmootz’ - (extra-virgin olive oil, garlic, herbs, Rose Creek’s pizza salt)
- mozzarella
- whipped Boursin cheese
- shaved red onion
- whipped ricotta
- fresh tomato
- arugula - dressed with extra-virgin olive oil
- fried capers
- house deviled egg crème fraiche - see below
- salmon - house-cured and cold-smoked
- Ingredients for Deviled Egg Crème Fraiche
- hard-boiled eggs - 24 ea., semi-finely chop in Robot Coupe
- capers - 2/3 cup, drained and chopped
- red onion - 1 ea., medium, brunoise cut
- parsley - 1/3 cup, finely chopped
- sour cream - 1 cup
- mayo - 1/2 cup
- lemon juice - to taste, 1-2 ea.
- salt - to taste
- pepper - to taste
Instructions
- 'Schmeer' the dough with 'schmootz' (extra version olive oil, garlic, herbs and pizza salt).
- Top with salmon, mozzarella, whipped Boursin cheese, shaved red onion, whipped ricotta, fresh tomato, extra version olive oil-dressed arugula, fried capers and deviled egg crème fraiche.
- Placed into our Marra Forni pizza oven for 4-5 minutes at 625°F.
Procedure for House-Cured and Smoked Salmon
- Cure salmon with specialized salt cure for 24 hours.
- Cold-smoke it for 1 hour and 45 minutes with hickory.
Procedure for Deviled Egg “Creme Fraiche”
- Combine eggs, capers, onion and parsley. Incorporate by hand.
- Fold in mayo and sour cream by hand until fully incorporated.
- Add salt, pepper and lemon juice to taste.
