Making pizza is one of my favorite pass times at home. I love preparing unique and delicious food for my friends and family. And, you cannot order them from generic fast-food chains either. Take today’s recipe: salmon pizza with fresh dill and cheddar cheese. It is a different combination than the ones you see at most takeaways. Besides, there is a witty yet tasty twist in the sauce too. Note that we are going to prepare the pizza dough in the bread maker machine. It is so easy to make pizza with these smart gadgets.
Canned salmon or fresh baked?
I use canned salmon (wild-caught) for this recipe to speed up the process. This preference is simply because that the canned fish tends to preserve its juices better. Trust me; it pays off to keep the fish juicy, especially when baking the dough in the extra-hot oven. And, also while we are trying to caramelize the mozzarella cheese. Nobody likes when the meat gets dried out on the pizza. However, you can use fresh salmon too. Check out this article if you want to prepare your salmon fillet from scratch. While you are at that, I highly recommend you to try our quick Ochazuke recipe too. Serve it with freshly brewed matcha tea and boost your immunity even more.
On a side note, you can also use smoked salmon. Nevertheless, you must pay attention to a few details. Start by baking the pizza just like you would, but without adding any salmon. You need to add the smoked salmon right after you take the pizza out of the oven while it is smoking hot.
Pizza Baking Tip
If you are using pre-baked salmon on pizza, make sure you place the salmon pieces in between the mozzarella cheese. In other words, place a thin layer of mozzarella cheese on top of the pizza sauce, place the salmon pieces, and add more cheese on top. This method will prevent the already cooked salmon from getting burnt while you are baking the pizza. You can also use this method for bbq chicken, steak, and any other meaty pizza.
Pizzas are from Heaven
Having worked at pizza production facilities, I sincerely enjoy sharing these recipes with you. They bring back good memories. What I like the most about the heavenly pizza dough is that it is super versatile. You can be as creative as you like. Try to turn your favorite dishes into pizzas. I have adapted so many of my meatball, vegetable, and salad recipes into palatable pizzas.
Ok, enough with the pizza memoirs. Now, are you ready to bake some healthful yummy?
Salmon is full of Omega-3 fatty acids. It is also high in B vitamins and good for your eyes, heart, and blood pressure. Make sure you feed yourself some eye-healthy food regularly to protect your eyes from screen damage. We also use fresh dill in this recipe, which is another superfood. It promotes digestion, regulates diabetes, remedies insomnia, and makes your bones stronger. You can also make it even healthier by replacing the all-purpose flour with whole wheat flour. If you do so, add one tablespoon of sugar or honey into the mixture, and rest the dough for an extra 30 minutes.
Homemade Salmon Pizza with Bread Maker Machine
Today’s recipe is a straightforward pan-pizza. You do not have to wait for extended hours to ferment the dough. Plus, you do not have to keep it in the fridge overnight either. Take it off the bread maker pan, shape it, and only rest for 30 minutes before adding the sauce and the topping ingredients. We prepare the sauce in the blender.
Our motto for today’s recipe is quick, easy, and tasty!
However, do not underestimate the power of fermentation. I recommend going through every step carefully. Monitor the progress and add more water or flour if the dough is too sticky or too stiff. Wait for the dough to develop (at least 5 minutes into mixing) a little before adding any additional ingredients. Keep in mind that you are aiming for a soft-to-touch dough. It should not be too sticky.
You can use this dough recipe with other toppings too. I will also discuss Neapolitan-style pizzas in the upcoming articles, where I will be elaborating on more sophisticated pizza skills.
What you will need for making salmon pizza at home?
There are a few items that can make your life easier when making pizza at home. These are only recommendations that I find useful. Please note that they are not indispensable, but definitely improve the quality and taste. Plus, you will save time and energy.
It is easier to bake pizza in a pan. Feel free to omit this method if you prefer to shape it on the counter and bake the pizza on a regular oven tray. However, I have to mention that using a pan saves effort. You will notice that transferring the pizza to the oven will be much easier. There are many different pan options.
A quality pizza pan will give you the best results at home. It must be sturdy and should last a long time against wear and tear. I like to keep my pizza dough in a solid pan. This technique is vital when handling pan pizza since it is a bit more vulnerable in comparison to New York style pizzas. You can ferment the dough and transfer it to the oven with peace of mind.
If you are looking for a quality solution, check out this nonstick pizza pan set with two trays. The company used premium materials and turned this duo into a bestseller. This set also comes with a pizza peel (foldable), pizza slicer, pizza shovel server and baking papers. In other words, you get all the necessary equipment for making pizza at home from this all-in-one set. Pan size is 12 inches. And the steel items are dishwasher safe.
Keep in mind that you can also use your pans for baking many other yummy stuffs. They are versatile and durable.
Obviously, you need a bread maker machine to prepare the dough effortlessly. I am a big fan of these machines. And my favorite one is the Hamilton Beach bread maker with 2 lb capacity. You can make all kinds of dough with a snap. There is no need to calculate the fermentation periods since the machine comes pre-programmed. You can also set time, and it will bake bread or make dough at a further time. It is a great convenience to find fresh, hot bread waiting for you in the kitchen when you come from work.
Remember, bread is not the only option when it comes to bread maker machine. You can prepare many different things including pizza, cookie, and even cake batter. In most bread makers, there is a program that you can select for making dough without baking. All you need is to add the ingredients and press the appropriate button (program 8 on Hamilton Beach). The bread maker will prepare the dough for you. Remove the dough once you hear the beep sound!
How to Make Salmon Pizza | Easy Recipe with Bread MakerCourse: MainCuisine: Italian, MediterraneanDifficulty: Easy
2 ½ cup all-purpose flour
1 cup warm milk
1 tablespoon honey
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon active dry yeast
- Pizza Toppings
1 can (5 Oz. / 142 g) wild-caught salmon
8 Oz. (227 g) mozzarella cheese, shred
2.5 Oz (70 g) cheddar cheese, shred
1/2 cup sliced mushrooms
1 red bell pepper, sliced
1 pickled cucumber, diced into cubes
2 tablespoons corn kernels
1 ½ tablespoon fresh dill, chopped
- Pizza Sauce**
2 tablespoons extra virgin olive oil
4 tablespoons olive oil (for the skillet)
1 tablespoon hot water
3 garlic cloves
3-4 slices of pepperoni (the twist!)
2 tablespoons tomato paste
2 large tomatoes, peeled
1/2 teaspoon onion powder
1/4 teaspoon turmeric powder
1/4 teaspoon cayenne pepper (ground)
1/4 teaspoon mint powder
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 teaspoon salt
- Making the Dough
- Add the warm milk, olive oil, and honey into the pan of the bread maker machine.
- Add the yeast.
- Add the flour and salt on top.
- Close the lid and press the dough program button.
- Brush the pan with olive oil.
- Dust the counter.
- Once the dough is ready, transfer it to the counter.
- Shape with a dough roller, do not press too hard.
- Place the dough in the olive oil brushed pan.
- Let it rest for 30 minutes.
- Pizza Sauce
- Add the tomatoes, garlic cloves, pepperoni slices, dried herbs, and 2 tablespoons of olive oil into a blender.
- Add 1 tablespoon hot water.
- Blend well until all incorporates well. (Must be pureed)
- Add 4 tablespoons of olive oil onto a skillet over medium heat.
- Pour the tomato mixture on the skillet.
- After 3-4 minutes, turn the heat down and continue to cook until the sauce thickens.
- Once the sauce thickens, turn off the heat.
- Let it cool down a bit (at least 10 minutes) before spreading on the pizza.
- Adding the toppings
- Preheat the oven to 500 °F (260 °C) or the highest setting.
- Spread sauce on the pizza surface, leave some space (about half an inch) from all sides.
- Add half of the shred mozzarella cheese.
- Add the sliced mushrooms.
- Open the canned salmon.
- Pull the salmon into smaller pieces and place them on the pizza.
- Add the diced pickled cucumbers.
- Add the sliced red bell peppers.
- Add corn kernels.
- Add the rest of the grated mozzarella cheese.
- Bake for 30 minutes or until the cheese gets golden.
- Remove from the oven and let it rest in the pan for 2-3 minutes.
- Remove the pizza from the pan, and transfer it onto pizza server.
- Let it rest for 5 minutes before slicing.
- Sprinkle chopped fresh dill and serve.
- Place the pizza at the bottom of the oven when baking with a pan. Your pizza will have a more evenly cooked crust.
- Start preparing the pizza sauce while the bread maker machine is handling the dough. The sauce will have plenty of time to cool down.
- Brush the sides of the pizza immediately with olive oil once the pizza comes out of the oven (while it is still hot).
- Wait a few minutes before attempting to slice the pizza. Otherwise, the mozzarella cheese might stick on the pizza cutter.
How can I substitute whole wheat flour for all-purpose flour in pizza?
You can replace all-purpose wheat flour with whole wheat flour with two different methods. The first method is to replace half of the all-purpose flour with whole wheat flour by volume. To give you an example, substitute 1 cup of all-purpose flour with 1 cup of whole wheat flour if the recipe calls for 2 cups of all-purpose flour. This method should work with most of your yeast-based recipes. The second method is to replace 100% of the all-purpose flour with whole wheat flour. This second method is healthier but also trickier. You need to prolong the fermentation process to give the whole wheat dough a better rise. If you have ever experimented with whole wheat dough, you would know by now that it does not rise as much as the regular white flour dough. Please note that it might be demanding to attain the same rise level, but increasing the fermentation process before shaping the dough might help. Always replace refined grains with whole grains whenever you get the chance.