Smoked Salmon Pizza with Burrata
At My Husband Makes Pies, we are always on the lookout for unconventional yet delectable pairings for our pizzas. Today, we combine the silky richness of smoked salmon and the creamy decadence of burrata cheese.
Smoked salmon boasts a smooth, smoky flavor with the perfect hint of saltiness, making it a lavish and flavorful topping for any pizza. On the other hand, there’s burrata – an exquisite Italian cheese. The exterior of burrata is mozzarella, providing a firm yet delicate casing. However, once you cut into it, you’re greeted by stracciatella, a delightful blend of mozzarella and cream, which forms a luxuriously creamy and soft center, lending a luscious texture to any dish.
The union of smoked salmon and burrata on a pizza results in a harmonious blend of smoky, creamy, and slightly salty flavors. Add in some fresh dill and chives into the mix, and you have a touch of aromatic freshness that brightens the overall flavour profile. Together, these ingredients craft a pizza that is as daring and delicious, perfect for those craving a delicious, artisan pizza experience.
Smoked Salmon and Burrata Pizza
Equipment
- Outdoor Pizza Oven, Pizza Steel, or Stone (if using a home oven)
- 1 Pizza Peel
- 1 wooden chopping board or peel for prep and serving
Ingredients
- 1 pizza dough ball
- Fresh mozzarella cheese
- Burrata cheese
- Smoked salmon
- Dill
- Chives
- Extra virgin olive oil
Instructions
- Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
- Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. After at least 15 minutes, tear into medium-sized pieces and set aside. For the burrata, dry the exterior with a paper towel but leave whole. This will be added after baking.
- Prepare Dill & Chives: Chop the dill and chives, set aside for post bake assembly.
- Prepare Smoked Salmon: Cut smoked salmon into strips, set aside for post bake assembly.
- Preheat Oven:If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
- Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
- Pre-Bake Pizza Assembly: Start by gently drizzling some extra virgin olive oil over the pizza base in a quick, circular motion. Be careful not to overdo it! Next, arrange your fresh mozzarella cheese on the pizza, taking care not to overload the base. Maintain a gap of approximately 1.5 to 2 cm between each piece of cheese. Finish off with another light drizzle of extra virgin olive oil
- Bake Your Pizza:If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.Remove from oven and place on wooden peel or chopping board for post bake assembly.
- Post-Bake Assembly: Arrange the smoked salmon around the edge of the pizza, twirling them into little flower-like shapes. Place the burrata in the center of the pizza, followed by a generous sprinkle of dill and chives according to your preference.
- Serving: Take a moment to admire your beautiful creation before making a cut through the center of the burrata and spreading it across the pizza. Enjoy!
