Courtesy of Kevin, owner of Baked pizza in Galesburg, Illinois. This pizza was originally created in response to a challenge to make a salmon pizza for our stewards; as a result, Sitka Salmon Saturdays at Baked were also born. The flavor combination will blow you away. For anyone passing by Galesburg or with a hankering for a pizza adventure, we highly recommend you stop by Kevin's place.
- 1 lb salmon (fillet or burger meat)
- 14-16 oz pizza dough (from scratch or pre-made)
- Olive oil
- 1 lemon, thinly sliced
- 1 c sugar, divided
- 1½ c red wine vinegar
- 1 red onion, thinly sliced
- 2 Tbsp salt
- 1 tsp each of fresh dill, parsley, basil, cilantro, and thyme
- 1 hot pepper of choice (cayenne, serrano, poblano, etc.)
- Mozzarella cheese
- Crème fraîche
Defrost salmon (this works with salmon burger or a regular fillet, pin bones and skin removed). Let pizza dough rise.
Preheat oven to the highest possible temperature. Heat up a skillet to medium-high. Coat lemon slices in ½-cup sugar and place them in the skillet with oil to caramelize. Once some color develops, remove lemon slices and let rest, before finely chopping them. Combine red wine vinegar, ½ cup sugar, and salt in a bowl. Add red onion and let mixture rest.
Chop the up your herbs, a mix of dill, parsley, basil, cilantro, and thyme; then finely chop the hot pepper.
When the oven is very hot, drizzle the salmon with olive oil and salt (slightly too much is better than too little). Place the salmon in a casserole dish and bake in oven until medium-rare. Remove from oven and tent with aluminum foil.
Shape dough into round crust, top with mozzarella, and dot with crème fraîche. Bake until it looks right to you; this will depend on the thickness of the crust, and your oven. Start by checking it after 8 to 10 minutes.
Once it's done, slice your pizza, and break up the salmon onto the pizza, topping it with the caramelized lemon, pepper, and herbs. Squeeze some of the red onion to remove excess vinegar and to soften it; then add it to your pizza and drizzle with some olive oil.