You may also like
Categories:
fresh chives Creme Fraiche red onion extra-virgin olive oil kosher salt freshly ground pepper salmon dill flour vegetable oil
Viewed: 58 - Published at: 7 years agoIngredients
- Pizza dough for grilled pizza, at room temperature
- 1/4 cup snipped fresh chives
- 1/2 cup creme fraiche
- 1/2 large red onion, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- freshly ground pepper
- 4 ounces smoked salmon (lox), sliced paper-thin
- 2 tablespoons chopped fresh dill
- Flour and medium-grind yellow cornmeal for dustin
- Vegetable oil for brushing
Method
- Have the pizza dough covered and ready to roll out.
- In a small bowl, combine the chives and creme fraiche.
- Set aside.
- In a medium bowl, mix the red onion with the olive oil, salt, and a few grindings of pepper.
- Set aside.
- Remove the salmon from the refrigerator, separate the slices, and arrange on a plate, ready for topping the pizza.
- Have the dill in a small bowl ready for garnishing.
- Prepare a hot fire in a charcoal grill or preheat the center burner of a gas grill on high and the front and back or side burners to medium-low.
- Generously dust a pizza peel or large rimless baking sheet with flour and then cornmeal.
- Have all the pizza toppings set out next to the grill before rolling out the dough.
- Flatten the dough on a lightly floured work surface, sprinkling a couple of tablespoons of cornmeal over the flour.
- Using a rolling pin, roll the dough into a circle 12 to 13 inches in diameter.
- The dough should be about 1/4 inch thick.
- If the dough shrinks back at the edges, gently stretch it by hand, being careful to keep the dough a uniform thickness.
- (The dough does not need to be a perfect circle; in fact, an odd-shaped circle gives the pizza a lovely rustic look.)
- Using your hands and working quickly, lift and transfer the dough to the pizza peel or baking sheet.
- Give the peel or sheet a few shakes back and forth to make sure the dough isnt sticking.
- Brush the grill rack generously with vegetable oil.
- Slide the dough onto the center of the grill rack, using a quick jerking motion with your arm.
- If any part of the dough folds over on itself, use a pair of tongs to unfold it.
- Immediately cover the grill.
- Grill until a crust forms and light grill marks appear, 1 to 2 minutes.
- Using the pizza peel or baking sheet, flip the pizza crust over and pull it off the grill.
- Cover the grill while adding the toppings.
- (If using a charcoal grill, shovel some of the charcoal to one side to create a cooler section.
- If using a gas grill, turn the center burner to medium.)
- Spread the onion mixture evenly over the lightly charred crust.
- Using a spoon, drop dollops of the creme frakhe mixture over the onion.
- Slide the pizza back on the grill toward the hot section, but not directly over it.
- Cover the grill and bake the pizza until nicely browned and crisp on the bottom and at the edges, about 7 minutes.
- Check the pizza after about 3 minutes.
- If the pizza is browning too quickly, slide it over to the cooler part of the grill to finish baking.
- Arrange the slices of salmon over the onion mixture and garnish with the dill.
- Cover the grill and bake 1 minute longer.
- Remove any excess flour and cornmeal from the pizza peel or baking sheet and use it to transfer the pizza to a cutting board.
- Slice the pizza into wedges and serve immediately.