This was our most recent pizza that my husband and I made. I once had a smoked salmon pizza at a restaurant and I ate it alfresco with a glass of white wine one spring afternoon. So we looked online and we found this recipe, which I reprinted below.
In searching for interesting pizzas to make, we have found a lot of inspiration in upscale pizza restaurants, which are putting together combinations of toppings we might not have thought of. Pizzas are like soups in the sense that they are pretty forgiving of what you put on/in them (although I have made some bad soups before, so it is possible to mess them up.)
Our modifications are as follows. We just used our usual bread dough recipe to make a normal size pizza crust. We used a little olive oil instead of the cooking spray, then sprinkled the pizza with the sliced green onions and pepper and baked it for 10 minutes. We then added the capers, the smoked salmon (we used lox, not hot smoked salmon), and the mascarpone cheese. We put the mascarpone cheese on top so the salmon wouldn’t dry out. The mascarpone cheese is really what gives this pizza a bit of a sauce. I will say that with any kind of pizza toppings, I just add them until it looks good to me, not worrying too much about what the recipe says.
This pizza was delicious, and the addition of the lemon at the end is essential. Just cut your lemon into quarters and squeeze onto the baked pizza.
3 cups bread flour
1 cup warm water (100° to 110°)
1 tablespoon olive oil
2 1/2 teaspoons bread-machine yeast
1/2 teaspoon salt
2 cups sliced green onions (about 2 bunches)
1/2 teaspoon cracked black pepper
6 tablespoons (about 3 ounces) mascarpone cheese
6 ounces thinly sliced smoked salmon
1 tablespoon capers
6 lemon wedges
Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer’s instructions for placing flour and the next 4 ingredients (flour through salt) into bread pan, and select dough cycle; start bread machine.
Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead for 30 seconds. Cover dough; let rest 10 minutes.
Preheat oven to 425°.
Divide dough into 6 equal portions. Roll each portion into a 9-inch circle on a lightly floured surface. Cover baking sheets with parchment paper, and place dough rounds on pans. Lightly coat top of dough with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 15 minutes or until puffy.
Divide the onions and pepper evenly among dough rounds. Bake at 425° for 10 minutes. Remove from oven; drop 3 teaspoonfuls of cheese onto each round. Arrange 1 ounce smoked salmon on top of each pizza, and divide capers evenly among pizzas.
Bake the pizzas an additional 8 minutes or until the cheese melts. Serve pizzas with lemon wedges.