Cold Smoked Salmon and Lox look very similar. Thinly sliced, except Cold Smoked Salmon has a smoky flavour whereas Lox has more a briny flavour.
Critical for flavour on this pizza is fresh baby dill, it really does make a difference.
This recipe is an adaptation of Wolfgang Puck’s very famous pizza from his restaurant Spago, that he quickly made for actress Joan Collins.
Smoked Salmon and Dill Pizza
It is easy enough to make Gluten Free pizza dough, just give yourself the resting time for the dough.
Our recipe makes 2 thin pizzas or one thick. Exact Carb counts, crust only, and with tomato sauce per pizza and per slice have been calculated in our Pizza – Gluten and Gluten Free.
This Dill Cream topping recipe would add 3.9 CHO to an entire pizza. The red onion would add 3 CHO to each pizza. There is no tomato sauce.
Ingredients
Crust:
- *Pizza dough – see above link for CHO
- ½ cup (60 gr) red onion, finely chopped, divided 5 CHO
- 2 TBSP olive oil divided 0 CHO
- Cornmeal or flour for rolling
- 170 grams smoked salmon divided 0 CHO
Dill Cream:
- ½ cup (115 gr) sour cream 8 CHO
- 1 tsp. fresh baby dill finely chopped 0 CHO
- ½ TBSP fresh lemon juice 0 CHO
- Dash of pepper 0 CHO
TOTAL CHO 8 CHO
- TOTAL WEIGHT 123 GRAMS
- 8 CHO DIVIDED BY 123 GRAMS = .065 CHO/GRAM
- 1 TBSP = 15 GRAMS (.065 CHO x 15 GR) .975 CHO/TBSP
- ¼ CUP = 4 TBSP (.975 CHO x 4) 3.9 CHO/1/4 CUP
- ¼ CUP = 60 GRAMS
Instructions
- Pre heat oven or grill to 450. Heat pizza stone if using.
- Roll pizza dough and drizzle 1 TBSP olive oil on each pizza. Spread the olive oil with a pastry brush to lightly cover the pizza.
- Scatter ¼ cup (30 gr) chopped red onion on each pizza.
- Place in oven or grill and cook for approximately 10 minutes or until the crust is cooked how you prefer.
- Remove pizza from heat and let rest on the counter for 3 minutes.
- Top each pizza with ¼ cup of Dill Cream, single layer smoked salmon and garnish with chives. Caviar if you have it!!!!!
