• Prep Time:
  • Cooking Time:
  • Serves: 2 Pies

Smoked Salmon and Brie Pizza

  • Recipe Submitted by on

Category: Breads, Main Dish

 Ingredients List

  • PIE: (makes 2 pies)
  • 4 1/4 c Flour
  • 1 1/2 c Water, lukewarm (105 to 115
  • Degrees Fahrenheit)
  • 1 pk Active dry yeast
  • 1 ts Salt
  • 1 ts Sugar
  • 2 tb Olive oil
  • TOPPING: (for one pie)
  • 1 lb Brie, rind discarded, cut
  • Into small pieces
  • 12 oz Smoked salmon, cut into
  • Small pieces
  • 1 sm Onion, red, very thinly
  • Sliced, separated into rings
  • 1/4 c Olive oil, extra virgin


Put flour into a large bowl and make a deep well in the middle. Pour warm
water into the well, mix in the yeast, using a bit of flour in the mix. Add
the sugar, salt, and flour to the well, let stand for 10 minutes until
mixture bubbles. Slowly stir all of the flour into the yeast mixture. When
it gets too thick to handle place it on a board and knead it until elastic.
Form a ball, place into a greased bowl, then turn it over so the top of the
ball is greased. Cover with a towel and let rise in a warm and draft free
place for an hour or until double in bulk. Preheat oven to 450 degrees.
Punch down dough and divide in half. Refrigerate one half for later. (Allow
extra time to rise). Roll the other half into a circle about 15 inches
across. Place on a 14 inch greased pizza pan, roll edges to form a rim.

Transfer the pie a pizza pan. Bake the pizza until the crust begins to
brown, about 6 minutes. Remove from oven and cover with cheese, leaving 1/2
inch border around the edges. Arrange the salmon and onion on top and
drizzle evenly with olive oil. Return to the oven and bake until the crust
is golden brown and puffy, the cheese begins to melt and the salmon is
heated thru, about 4 minutes. Remove from oven to a cutting tray or board
and lightly brush the crust with olive oil. Garnish with dill. Slice and
serve immediately.

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