Grilled Smoked Salmon Pizza - 097

I talked in the Grilled Filet Mignon Pizza post that the Grillin’ Fools have been all about grilled pizzas lately. These aren’t your typical pizzas. Sure, I can thoroughly enjoy grilling and eating a pepperoni and sausage pizza, but it’s been done millions of times a week by the major pizza makers. This grilled pizza is a bit more exotic. It might take a little more to track down the ingredients, but it is so worth it.

Grilled Smoked Salmon Pizza Ingredients:

1 fresh crust, approximately 16 ounces, from Joe Boccardi’s
2 tbsp olive oil divided
5.2 oz of garlic and chive Boursin cheese
4 oz smoked salmon
1/2 medium red onion, diced
2 oz fresh dill sprigs
2 oz chive sprigs, rough chopped
zest of one lemon shaved with a micro plane

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Ingredients

The crust was bought at one of our favorite pizza places just outside St. Louis, Joe Boccardi’s in Columbia, Illinois. In the Grilled Filet Mignon Pizza, we used a fresh dough ball that we had to knead and roll out into a crust. If there’s a place that makes great pizzas near you, ask if they will sell you the bare crusts. More often than not, they will. If not then you have to wonder why they can’t accommodate a customer.

Brush 1 tbsp of olive oil over the pizza crust while the Big Green Egg gets up to temp:

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Brush the oil on

But don’t be tempted to oil all but the edges as we almost did here:

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Don’t skip the edges

That works if you are grilling the pizza crust only on one side, like putting the sauce on and leaving the edges exposed. But that pizza crust is going to go right over a 400 degree grill and the edges of the pizza crust will burn fast. So make sure to oil it edge to edge, side to side:

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Completely oiled

Get the grill ready for the pizza by setting the internal temp at 400 degrees. In this case it’s on the Big Green Egg:

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Big Green Egg

A closer look at the thermometer:

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400 degrees

Be sure to clean the grill grates really well before putting the pizza crust on the grill, oiled side down:

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Crust on the grill

This only takes a few minutes to brown the bottom side of the grilled pizza crust, depending on the heat of the grill. Oil the other side:

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Oiled and bubbling almost immediately

In under 2 minutes, the grilled pizza crust starts to bubble on the Big Green Egg:

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Looks like a lunar landing

Keep checking the underside of the crust, rotating if it is cooking faster on one side an not the other. In this case, after four minutes it was cooked through for the most part and I pulled it from the Big Green Egg, but it could’ve been rotated for another 60-90 seconds as the bottom left of the grilled pizza crust in the below picture is not as done as the upper right:

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Crust, off the grill and flipped

Spoon the Boursin cheese on the crust:

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Spread the cheese

Soon after spreading the cheese, the heat of the crust will soften the cheese into a lovely soft paste:

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Boursin all over the crust

Now time for that smoked salmon:

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Smoked Salmon

Notice the little brow sections in the picture above. That is a little tough. It’s edible, but it takes away from the grilled smoked salmon pizza in both appearance and mouth feel. So avoid those spots as you pull layers of the salmon away and cover the Boursin:

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Smoked Salmon on the Pizza

Then spread the dill sprigs, chives, diced red onion and grated lemon zest over the top:

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Topping are on

Then put the pizza back on the Big Green Egg:

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On the Big Green Egg

After four minutes, the cheese is bubbling around the edge and all the ingredients are melted together nicely:

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Off the Big Green Egg

What to have with this pizza? My new fave cheap chard, 14 Hands. It may be inexpensive, but it is outstanding:

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Pizza and Chard

Time to slice the grilled pizza:

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Slicing
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Slicing

And this is me being enamored with the pizza cutter after we devoured the pizza. For some reason I thought this looked fantastic. So forgive my photographer moment as this adds nothing to the recipe, but I thought it was a cool picture:

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Artistic Moment

The fresh chives and dill, along with the chives in the cheese, perfectly complement the smokey, sultry salmon, with a little tart from the lemon zest that goes so well with with smoked salmon. Prep is 10 minutes and cook time is 8. This is an outstanding pizza that you can wow your dinner guests with in under 20 minutes.

If you have any questions about the grilled smoked salmon pizza recipe above or have your own grilled pizza recipes, feel free to leave a comment below or shoot me an email.

If you would like other grilled pizza recipes, click here.

Also, you can follow the Grillin’ Fools on their Facebook page where you can post your grilling pictures, share a grilling recipe or two, or join the general grilling conversation.  You can follow them on Twitter @GrillinFool

Grilled Smoked Salmon Pizza
Author: 
Recipe type: Pizza
Cuisine: Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A grilled pizza with smoked salmon, boursin cheese, fresh dill and a little lemon rind
Ingredients
  • 1 fresh crust, approximately 16 ounces, from Joe Boccardi’s
  • 2 tbsp olive oil divided
  • 5.2 oz of garlic and chive Boursin cheese
  • 4 oz smoked salmon
  • ½ medium red onion, diced
  • 2 oz fresh dill sprigs
  • 2 oz chive sprigs, rough chopped
  • zest of one lemon shaved with a micro plane
Instructions
  1. Prepare the grill for medium high to high heat grilling of 400 degrees or higher
  2. Clean the grill grate with a wire brush before grilling
  3. Brush 1 tbsp of olive oil over the top of the pizza crust
  4. Place the crust on the grill, oil side down
  5. Oil the top of the crust
  6. Keep checking the underside of the crust as it will only take a couple minutes to brown. Once browned, remove from the heat and flip over so the browned side is up
  7. Put the Boursin cheese on the grilled pizza crust and spread around with the back of the spoon
  8. Pull strips of smoked salmon away and cover the top of the Boursin with a layer of fish
  9. Then spread the dill sprigs, chives, diced red onion and grated lemon zest over the pizza
  10. Put the pizza back on the grill, topping side up (duh)
  11. In three to four minutes, the cheese will be bubbly and the crust is browned on the bottom depending on the heat of the grill. Always go by the browned crust. Pull as soon as it browns nicely
 

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool

https://t.co/lVWgniik3V - #GrillPorn abounds here. All meat, all the time!
Seems I'm on a chicken wing kick (see my last post) and love this pic. Looks like a Christ… https://t.co/zPqEzVrRVX https://t.co/ecvv1iThkU - 8 hours ago
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