If you want to take Pizza Night to the next level, than stay with me. With this Smoked Salmon and Asparagus Pizza you going to treat yourself to a gourmet dinner.
On this Pizza I’m skipping the tomato sauce and replacing it with Crème fraîche, giving it a much softer tasting base to enhance the flavor of the fresh green Asparagus and the Smoked Salmon. They’re so wonderful on their own that just some fresh Oregano a soft gooey Buffalo Mozzarella suffice for this outrageously delicious Pizza. The Pizza base is made with half whole grain spelt flour giving it more bite and nuttiness.
Makes: 2 large Pizzas, or 4 small ones
• 1 C. white Spelt flour
• 3/4 C. whole Spelt flour
• 1 tsp. Active dry yeast
• 1/2 tsp. sugar
• 2 tsp. Olive oil
• 1/2 tsp. Salt
• 3/4 C. lukewarm water
Or you can use one of the Freezer Pizza Bases
• 1/2 C. Crème Fraîche
• 1 small ball Mozzarella
• A large handful thin green Asparagus (fresh or frozen, see note)
• 2 cloves of garlic, peeled and grated
• 2 tbsp. Fresh Oregano leafs
• 1 C. baby spinach
• 4 oz. (Organic) smoked Salmon
• 1 tsp. dry chili flakes
If you prefer a meatier Pizza, why not try Shawarma Roasted Red Pepper Pizza or Whole Spelt Pizza with Chorizo, caramelized Onions and Basil
And for low carb lovers the Broccoli Pizza
In the bowl of a stand mixer fitted with the hook attachment combine all the ingredients for the dough. Knead for a few minutes until it comes together but is still sticky. Add a little more flour if it seems too wet. Using your hands, on a floured surface, form the dough into a ball. Oil a bowl lightly and place the dough inside, turning to coat. Cover with a towel or cling film and place in a warm place to rise for about an hour or until doubled in bulk.
Meanwhile fry the asparagus (fresh or frozen) in a hot pan with a tiny bit of olive oil, season with salt and pepper just to color them a bit, depending on the size cook until just tender making sure to not over-cook. Set aside.
Preheat the oven to 230° C / 450° F position the baking tray upside down in the middle of the oven, this will make sliding the pizza in so much easier. Or if you have a pizza stone place it on a rack in the middle of the oven.
Once the pizza dough is ready, lightly flour a counter. Divide the dough in two. Use your hands or a rolling pin to roll the dough out until you have a thin flattened disk. Place the pizza on a piece of parchment paper and then use your hands to gently pull the dough into a free style round-ish shape.
Spread a generous amount of Crème Fraîche over the bottom, the one clove of garlic grated over each pizza (or finely chopped), spread out over the Crème Fraîche. Sprinkle with fresh Oregano and baby spinach.
Then top with Mozzarella, Asparagus and chili flakes.
Transfer the pizza by lifting the parchment paper onto a large cutting board or use a pizza peel if you have one and slide it on to the hot baking tray/pizza stone with the parchment paper still underneath.
Bake the pizza for 10-15 minutes or until the cheese is all melted and the crust golden and crispy.
Remove onto a large wooden board and divide the smoked Salmon over the pizzas. Sprinkle with some more Oregano and eat straight away.
Best served with White Wine or ice cold Beer.
If you make this Salmon, Asparagus and baby Spinach White Pizza be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog