GrillinFools
We take a premade crust, toast it on one side on a kamado grill then apply the toppings to the toasted side and toast the crust a second time to melt the cheese and warm up the toppings for this grilled smoked salmon pizza.
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 smoked salmon pizza is a bit more exotic. It might take a little more to track down the ingredients, but it is so worth it.
If smoked salmon isn’t something you want to put on pizza, may I suggest pulled pork or jerk chicken?
Grilled Smoked Salmon Pizza Ingredients:
- 1 fresh crust, approximately 16 ounces
- 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
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.
Brush 1 tbsp of olive oil over the pizza crust while the grill gets up to temp:
But don’t be tempted to oil all but the edges as we almost did here:
That works if you are grilling the pizza crust only on one side.
But this pizza crust is going to go right over a 400F degree grill and the edges of the pizza crust will burn fast.
So make sure to oil it edge to edge, side to side:
Get the grill ready for the pizza by setting the internal temp at 400F degrees:
Toast One Side of the Crust
Be sure to clean the grill grates really well before putting the pizza crust on the grill, oiled side down:
This only takes a few minutes to brown the bottom of the pizza crust, depending on the heat of the grill. Oil the top while the bottom browns:
In under 2 minutes, the grilled pizza crust starts to bubble:
Keep checking the underside of the crust, rotating if it is cooking faster on one side and 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:
Apply the Toppings
Spoon the Boursin cheese on the crust:
The heat of the crust will soften the cheese into a lovely soft paste:
Now time for that 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:
Then spread the dill sprigs, chives, diced red onion and grated lemon zest over the top:
Grill the Smoked Salmon Pizza
Next up, put the pizza back on the kamado:
After four minutes, the cheese is bubbling around the edge and all the ingredients are melted together nicely:
What to have with this pizza? What else than a cheap chard:
Time to slice the grilled pizza:
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:
Grilled Pizza Summary:
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.
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Recipe Card
Grilled Smoked Salmon Pizza
Equipment
- microplane grater
Ingredients
- 1 fresh crust approximately 16 ounces, from Joe Boccardi’s
- 2 tbsp olive oil divided
- 5.2 oz garlic and chive Boursin cheese
- 4 oz smoked salmon
- ½ red onion medium, diced
- 2 oz fresh dill
- 2 oz chives rough chopped
- 1 tbsp lemon zest (from 1 lemon, shaved with a microplane grater)
Instructions
- Prepare the grill for medium high to high heat grilling of 400 degrees or higher
- Clean the grill grate with a wire brush before grilling
- Brush 1 tbsp of olive oil over the top of the pizza crust
- Place the crust on the grill, oil side down
- Oil the top of the crust
- 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
- Put the Boursin cheese on the grilled pizza crust and spread around with the back of the spoon
- Pull strips of smoked salmon away and cover the top of the Boursin with a layer of fish
- Then spread the dill sprigs, chives, diced red onion and grated lemon zest over the pizza
- Put the pizza back on the grill, topping side up (duh)
- 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
