Smoked Salmon Pizza

One of our favorite summer traditions in Uganik Bay is Friday night pizza with friends. Inspired by the unseasonably warm weather in Minneapolis yesterday, we recreated the experience using our addictive smoked salmon. We highly recommend it!

Here's how we do it:

Preheat the oven to 450 degrees with a baking stone inside. 

Dough: You can use any dough you like. When we're fishing, time is often at a premium, so we love 5 minute pizza dough.

Toppings: The most important ingredients are creativity, love, and good friends to share it with. We also like to drizzle the crust with olive oil and sprinkle with herbs (sage is a favorite) and a pinch of good salt on top. Then we add flaked smoked salmon, bell peppers, and a variety of cheese including feta, swiss, and white cheddar with roasted red pepper.

Bake: When your oven is hot, sprinkle cornmeal on the pizza stone and slide the pizza on to the stone using a pizza peel. Bake for 15 minutes or so (individual ovens will vary). 

We love pizza made without red sauce. Here we start with olive oil, a little sage, and smoked salmon!

Ready to bake!