With 75% of the household unable to chew through a proper bagel, I had to get creative. Sure, I flew home to
If the everything bagel as a delivery device is temporarily out of reach, I turned to pizza. I thought the pizza would need something of substance to <gently> chew through, and my farm share had adorable potatoes (Ok, eye of the beholder, I'll give you that), so I consulted this recipe to get the pre-boil/pre-bake technique. The side effect of this technique is that you can finish the pizza (second baking) without parchment. Less chance of burning your arm while shaking the pizza off the parchment paper onto the stone.
My son and I, the lox/caper/red onion/cream cheese fans in the family, loved this pizza. I think it would be even better if I used a tablespoon of the everything bagel seasoning mix I've seen (onion, garlic, sesame seed, poppy seed, etc) while making the dough. But I tend not to have poppy seeds in the house (one glaring exception!) so I didn't have any.
Potato, Smoked Salmon, Red Onion, Caper, Cream Cheese and Roasted Garlic Pizza
3-4 small new potatoes
1/4 cup olive oil
1 clove roasted garlic (here's how I make mine)
1 pound pizza dough (here's how I make mine)
1/4 cup smoked salmon, minced
1/4 cup red onion, sliced thin
1 1/2 Tablespoon capers, drained well
2 ounces cream cheese at room temperature
1/4 cup shredded fontina cheese
Preheat the oven to 450 degrees Fahrenheit. In a small saucepan over medium-high heat, boil the potatoes in salted water for about 10 minutes. They will not be done, and that's OK. Cool and set aside. In a small bowl blend the garlic and olive oil together with a fork. Set aside.
On an oiled piece of parchment paper, stretch out the dough into an approximate circle. Brush with the garlic oil (you may not use all of it). Thinly slice the now cool-ish potatoes and spread them over the crust. Sprinkle with a healthy pinch of salt and a few generous grinds of pepper. Bake for 10 minutes on a pizza stone or cookie sheet. Remove from oven.
Top the potato crust with salmon**, red onion, capers, and little dots of cream cheese. Sprinkle fontina over top. Add another healthy pinch of salt and generous grinds of pepper. Place the pizza directly on the stone (or cookie sheet) and bake an additional 8-10 minutes until the fontina is bubbly and the cream cheese and potatoes are browned. Cool on a wire rack then slice and serve.
**Next time I make this, I'm adding the salmon right after it comes out.
This post is shared on Food on Friday