My goal with this site is to inspire everyday meal ideas for your family. There have been many changes in the Vossen Kitchen since my last post over two years ago. I am making the return to blogging so that I can journal the new challenges I face cooking for a family of three. My goal every night is to get a healthy meal on the table that my picky toddler will approve of, that my husband will find satisfying, and that I can feel good about (meaning more Real Foods!)
Friday, April 23, 2010
Salmon & Carmalized Onion Pizza
Pizza is the ultimate favorite food in our household so we were so excited to attend a cooking last year that was all about this American classic. We walked away from the class so enthused about making homemade pizza dough that we came home and started our dough at 10:00 and enjoyed a slice by midnight. We were also inspired after eating some salmon pizza. Isn't it amazing that pizza can be topped with just about anything?! As long as you have great crust and bubbly cheese you know you are in for a fabulous meal. I have already posted my crust recipe of choice but there are plenty of great dough recipes out there. Find which one works for you and have fun perfecting it.
Salmon & Caramelized Onion Pizza
Pizza dough Smoked salmon Onions, sliced Olive oil Salt/pepper Rosemary Mozzarella cheese In a small saute pan, add olive oil, onions and salt/pepper. Cook over medium-low heat until caramelized. Roll pizza dough out thin, and top with a tablespoon or so of olive oil. Sprinkle with a little rosemary. Top with cheese, chunks of salmon and caramelized onions. Bake at 500 F for 7 minutes or grill.
Pizza Dough (makes two crusts) 1 pkg. rapid rise yeast (2 1/4 tsp.) 1/4 tsp. sugar or honey 1 c. warm water (105 - 115 F) 1 tsp. salt 2 3/4 c. flour plus extra for kneading Mix yeast, sugar and 1/4 c. warm water in a measuring cup and allow to stand until mixture is foamy, 10-15 minutes. Stir together the salt and flour in a large bowl. Pour yeast mixture and remaining 3/4 c. warm water and stir until dough just comes away from the side of the bowl. Knead on a lightly floured surface about 5 minutes and place dough in a separate bowl that is lightly brushed in olive oil. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, about 1 hour.