Novel Creature

Cast Iron Pizza: Smoked Salmon

recipes, cooking, cast iron cooking, gluten free cookingMarissa Barrett
CastIronSalmonPizza

Every now and then, usually in winter, I long for a bagel with smoked salmon. I'm gluten-free, so running to the bagel shop isn't exactly an option for me. I've recently fallen in love with making pizzas in my cast iron skillet, so I created this recipe combining my craving with this cooking technique.

*Cooking in the cast iron brings so much flavor to your food since it absorbs the fat and oils from meats that you cook. I didn't even need to oil the pan for this recipe, but if you do it on a baking sheet or porcelain pie dish, you'll want to grease the surface first.

I used:

Namaste brand gluten-free pizza crust (one box will make 2 crusts), but use any crust you want. I would suggest something thin-crusted or even a flat-bread for this pizza. *not a sponsored post, I just like it!

olive oil

3/4 cup chopped red onions

3 tbsp. capers

1 cup arugula

1 package cream cheese (8 oz.)

4 oz. smoked salmon

2 tbsp. chopped fresh dill

sea salt

course ground black pepper

garlic powder

1. Preheat your oven to the directions on the pizza crust you're using.

2. Prepare your crust. If you're using the Namaste one, I suggest using olive oil for the recipe to compliment the flavors of the herbs in the crust and so it will get super crispy.

3. For the crust I used, I spread it really super thin across my cast iron. It shouldn't be more than 1/4 inch thick, even if you have to use less of the crust mix you've made. The amount you use will depend on the size of your pan.

4. Bake the crust for about 20 minutes on its own.

5. While your crust is baking, soften your cream cheese. I prefer to use the microwave as little as possible, so I did this by just setting it on the stove still in its package.

6. Chop your onions and dill. I just gave my onions a rough chop into about 1/4 inch pieces and left the stems in the dill while I chopped it finely.

7. When your crust is done, pull it out of the oven and flip it over in the pan.

8. Spread the cream cheese on your crust, then salmon, then onions, then capers, then dill.

9. Sprinkle the pizza with a small amount of salt and garlic powder. The salmon and capers are already pretty salty so before you decide on how much, taste a small piece of the salmon and a caper. Each brand varies so it's hard to give a suggestion for how much to use.. just don't overdo it. 

10. Bake your pizza with toppings for at least 10 more minutes. Your cheese should be slightly browning with you pull it out. 

11. While your pizza is baking, dress the arugula with a small amount of olive oil and black pepper.

12. When your pizza is done, top it with the arugula, slice, and enjoy! I love this pizza paired with a vinho verde wine. 

Close-up Salmon Pizza