Friday, 27 April 2012


“You better cut the pizza in four pieces because I'm not hungry enough to eat six.” - Yogi Berra

I first tasted this pizza at a friend’s house and then have tried it at a couple of restaurants. It is nice change from the usual capricciosas and napolitanas. It is easy to prepare and a couple of slices make for a tasty entrée.

Smoked Salmon Pizza
2 cups plain Flour

1 tsp Salt

1 tsp Sugar

2 tsp fast-rising Yeast
1 Tbsp Olive Oil
3/4 cup warm Water

1 small red Spanish Onion, sliced thinly

freshly ground Pepper

2 Tsp chopped fresh Dill

2 cups grated fresh Asiago Cheese

110 g smoked salmon cut into bite-size pieces

1 Tbsp Capers, drained
Homemade mayonnaise (no sugar in it)
Salmon roe for decoration (optional)

For the dough, mix 1 cup of the flour with the salt, sugar and yeast in a large bowl.
Pour the oil into the water, stir and add to yeast mixture. Mix thoroughly until all ingredients are well mixed.
Add remaining flour and knead for 3 to 5 minutes on a floured surface.
Put in a greased bowl, cover and place in a warm spot for 40 minutes to rise or until needed.
Spread the dough out on a medium pizza pan just before you are ready to assemble the pizza.
Preheat oven to 240˚C.
Brush dough with olive oil. Sprinkle Asiago cheese on pizza crust.
Spread the onion slices evenly on the cheese.
Bake for 10 to 12 minutes on lower rack of oven.
Remove from oven. Spread smoked salmon and capers on top; return to oven for 3 minutes.
Drizzle mayonnaise on top, sprinkle with chopped dill and decorate with salmon roe if desired.

This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.


  1. Awesome pizza, looks delicious!

  2. Now, that looks like a cool pizza for a lazy Sunday afternoon :)

  3. For us non meat eaters, you have come up with a perfectly tasty alternative, and easier than I thought.

    Just one question. What is Asiago cheese?

  4. delicious indeed!!! can I have some pleaseeeeeeeeeeee Dropping by from FF

  5. oh wow...that looks soooo good!

    thanks so much for sharing over at Food Friday!
    ...and congratulations on being this week's featured player :)

  6. Hi Hels, better late than never they say...

    Asiago cheese is an Italian cow's milk cheese that can assume different textures, according to its ageing, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) of which the flavour is reminiscent of Parmesan. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes.