Ina Garten Smoked Salmon Pizzas

Ina Garten smoked salmon pizzas are crisp homemade pizza rounds with mascarpone, smoked salmon and fresh chives that come together in 1 hour 30 minutes. Try this make-ahead appetizer for cocktail parties or holiday brunch, since the dough rests in the fridge and the creamy topping takes just minutes.

Bake the dough rounds until they turn golden and crisp, and let them cool slightly before spreading anything on top. Skip that and the warm crust melts the mascarpone and turns the base soggy.

Ina Garten borrowed the idea from Wolfgang Puck, who once made a smoked salmon pizza for Joan Collins. She then asked for it every time she came to dinner. Ina Garten swaps his topping for tangy mascarpone with chives, so the cool, creamy layer sits on a hot, crunchy crust.

Source: Cooking for Jeffrey (2016)

Ina Garten Smoked Salmon Pizzas

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

25

minutes

Cooking time

15

minutes

Calories

560

kcal

A thin, crackly crust holds a cool layer of chive mascarpone and silky ribbons of smoked salmon. Because the crust bakes first and the topping goes on after, every bite stays crisp.

Ingredients

• FOR THE DOUGH:
  

• 1 1/4 cups warm (100 to 110 degrees) water
  

• 2 (1/4-ounce) packages active dry yeast
  

• 1 tablespoon honey
  

• Good olive oil
  

• 4 cups all-purpose flour, divided, plus extra for kneading
  

• Kosher salt and freshly ground black pepper
  

• Fine cornmeal
  

• TO ASSEMBLE:
  

• 8 ounces Italian mascarpone
  

• 1 tablespoon minced fresh chives, plus extra for garnish
  

• 1/2 to 3/4 pound thinly sliced smoked salmon, preferably Scottish or Norwegian
  

• Salmon roe, for garnish (optional)
  

Directions

• Mix the dough: Combine 1 1/4 cups warm water, 2 packages yeast, 1 tablespoon honey and 3 tablespoons olive oil in a mixer bowl fitted with the dough hook. Add 3 cups flour and 2 teaspoons salt, then mix for about 10 minutes. Slowly add up to 1 more cup of flour, just until the dough stops sticking to the bowl.
• Knead and rise: Turn the dough onto a floured board and knead by hand a dozen times until smooth and elastic. Then place it in an oiled bowl, turn it to coat, cover with a damp towel and let it rise for 30 minutes until doubled.
• Divide and rest: Divide the dough into 6 equal parts and roll each one into a smooth ball. Set the balls on a sheet pan, cover them with the damp towel and let them rest for 10 minutes.
• Heat the oven: Preheat the oven to 500°F and sprinkle 3 sheet pans with cornmeal. If you chilled the dough, leave it at room temperature for 30 minutes first.
• Shape the rounds: Press each ball into a circle with your fingertips, then stretch it into a rough 8-inch round. Place the rounds on the prepared sheet pans.
• Bake the crusts: Brush the dough with olive oil and bake for 12 to 15 minutes, rotating the pans so they bake evenly. They're ready when lightly browned and crisp, so set them aside to cool slightly.
• Make the topping: Whisk 8 ounces mascarpone with 1 tablespoon chives, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread it over the cooled crusts.
• Top and serve: Lay one layer of smoked salmon over the mascarpone and sprinkle with extra chives. Add a mound of salmon roe in the middle if you like, then cut into wedges and serve right away.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Nordic Ware half sheet pan, OXO silicone pastry brush, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the dough ahead of time?

Yes, you can make the dough up to 4 hours in advance and keep it in the fridge until you need it. Let it sit at room temperature for 30 minutes before shaping, because cold dough springs back when you stretch it.

Can I use cream cheese instead of mascarpone?

Cream cheese works if you can't find mascarpone, though it tastes tangier and a little firmer. Let it soften and whisk it with the chives, salt and pepper so it spreads easily.

Do I have to use salmon roe?

No, the roe is optional and the pizzas taste great without it. It adds a salty pop and looks pretty on top, but plain smoked salmon with chives is just as good.

How do I serve these as an appetizer instead of lunch?

Each pizza is small, so cut it into wedges and pass them around with drinks. One batch makes 6 pizzas, which is enough for 12 people as an appetizer or 6 for lunch.

What's the most common mistake with these pizzas?

Topping the crusts while they're still hot is the usual slip. The heat softens the mascarpone and makes the crust damp, so let them cool slightly before spreading and add the salmon right before serving.