Smoked Salmon and Goat Cheese Pizza
Smoked Salmon and Goat Cheese Pizza
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Yield: Makes 2 ea. 10-12 in. pizzas |
Ingredients
2 each 8 oz. Wood Stone Dough balls
2 Tbsp. olive oil
6 oz. semi-soft goat cheese, sliced or crumbled (Bucheron is a good choice)
2 Tbsp. shallots, finely minced
freshly ground black pepper
4 oz. smoked salmon, thinly sliced
2 Tbsp. fresh dill leaves or chopped chives
Preparation
Oven Temperature: 550-580 degrees
- Flame Height: 3.6
- Mix the goat cheese with the shallots.
- To assemble pizzas, drizzle the crusts with the olive oil and evenly distribute the cheese mixture. Top with a few grindings of black pepper.
- Transfer the pizza onto a large peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza using the utility peel, 180-degrees and move it closer to the flame. Once the side closest to the flame colors, and the top of the pizza is balanced (30 seconds to 1 minute) remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.
- Top with smoked salmon and sprinkle with dill leaves before slicing.
