Sylvie’s Grilled Smoked Salmon Pizza
Entertaining outside just got easier with this simple, quick grilled pizza – a favourite of Epicure’s President and Founder, Sylvie Rochette.
25 min
16 servings
180 calories
Ingredients
1 recipe prepared Basic Pizza Dough, or 2 store-bought (10 in) pizza shells
1 pkg dry yeast
1 cup warm water
1 tsp sugar
1⁄2 tsp Sea Salt, ground
2 1⁄2 cups all-purpose flour
2 tbsp olive oil
2 tbsp olive oil
1 cup crème fraîche, or sour cream
2 tbsp Lemon Dilly Dip Mix
1⁄2 lb (225 g) smoked salmon, thinly sliced
1 red onion, thinly sliced
2 cups baby spinach
Chili Flakes & Garlic Topper, to taste – optional
Instructions
If using Basic Pizza Dough, lightly flour work surface and form dough into 2 — 10” pizza rounds. Loosely cover with a tea towel or plastic wrap and set aside.
Preheat grill to medium-high.
For the sauce, mix together crème fraîche and Lemon Dilly Dip Mix. Set aside.
Using a basting brush, lightly oil one side of the dough.
Place oiled side down on grill. Grill with lid closed 3–5 minutes, or until grill marks appear on bottom. Alternatively, grill store-bought shells for about 30–45 seconds, until golden, with grill marks on bottom.
Using Grip & Grab, remove crust from grill. Lightly oil uncooked side. Flip over and spread grilled side with sauce and an even layer of toppings.
Return pizza to grill and grill another 1–3 minutes, until spinach begins to wilt. Slice into wedges and enjoy.
Nutritional Information
Per serving: Calories 180, Fat 10 g (Saturated 4 g, Trans 0 g), Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 18 g (Fiber 1 g, Sugars 1 g), Protein 6 g.