Smoked Salmon Pizzetta With Roasted Tomato and Wild Arugula

BY ROBIN BARR SUSSMAN — Winter 2014

Executive chef John Shelton of Hotel del Coronado in Coronado, Calif., adds a unique twist to his wood-grilled pizzas at Sheerwater restaurant by topping it with smoked salmon, roasted tomatoes, and lemony-dill cream cheese.

1 pound salmon fillets, pin bones removed
salt and pepper
1 cup cherry tomatoes, cut in half 
1/4 cup flour, for dusting

refrigerated pizza dough
6 ounces cream cheese
3 shallots, diced
4 sprigs fresh dill, stems removed
zest from 1/2 lemon
6 ounces white cheddar cheese, shredded
1/4 cup fresh wild arugula
1/4 red onion, shaved
1 teaspoon lemon juice
1/4 cup extra virgin olive oil

Season salmon with salt and pepper. Place halved cherry tomatoes and salmon in a grill basket on a barbecue grill with wood or wood chips at 225 degrees. Smoke covered for 30 to 40 minutes. When cooked, the salmon’s internal temperature should be about 145 degrees at the thickest part. Cool fish, then flake it apart. Reserve roasted tomatoes in a small bowl.

Preheat oven to 500 degrees. Lightly dust work surface with flour and roll out dough for a 12-inch base, about 1/4-inch thick. Place in a 12-inch lightly oiled round oven or pizza pan. Press out dough to form a slight lip at the edges of the pan. Bake for 5 minutes until lightly golden brown. Remove and cool briefly.

In a food processor, combine cream cheese, shallots, dill, lemon zest, and salt and pepper, to taste, until smooth. Top the prepared pizza dough with the cream cheese blend and salmon chunks. Sprinkle on tomatoes and cheddar cheese, salt, and pepper. Bake until crust is golden brown and cheese is melted, about 8 to 12 minutes.  

In a medium bowl, toss arugula and onion with lemon juice, olive oil, salt, and pepper. Slice pizza and top with arugula salad right before serving.

Yield: 6-8 servings

CHEF’S TIP: Classic bagel combo of smoked salmon, cream cheese, dill, and savory red onions makes an incredibly winning pizza. 

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