Smoked salmon pizzas from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 28) by Ina Garten

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Notes about this recipe

  • anya_sf on June 26, 2017

    Made the dough 5 hrs ahead and refrigerated. Ina didn't say whether to bake the crusts in batches, so I baked them all together in a convection oven. Still, they didn't cook evenly; crusts on the bottom rack got extra crispy underneath. They were done in 9 minutes. Some crusts bubbled a lot on top, making them imperfect to top, but it was fine. I topped 4 of the crusts, using 7 oz salmon (also did not use all 8 oz mascarpone), and 3 people ate them all for dinner (froze the remaining 2 crusts). The crispier crust softened after a bit, so it was fine. Good quality salmon is crucial (I used Scottish). I sprinkled the pizzas with dill in addition to chives; skipped the roe. We loved them.

  • stef on January 03, 2017

    The crust turned out very crispy . Maybe because I used pizza stone. It needed some spicing up for us.

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