Tuesday, 4 March 2014

Red Salmon Flatbread Pizza

Something smells fishy...

I always wondered why people hate canned salmon. It’s my favorite kind of salmon, normally we have it sautéed with onions tomatoes and peppers for breakfast with fried dumplings, or for dinner over rice. It’s just so versatile and yummy, but I have heard from multiple persons that they find it disgusting. Do you know someone who feels the same way? This recipe was made for them, it will turn any person into a lover of canned salmon.

Sweet caramelized shallots, roasted red peppers, garlic dill béchamel, mozzarella, smoked gouda, salmon and avocado. Yummy central, even though the  recipe has so many steps, especially the caramelized shallots (truly a test of patience) it is still worth every minute. I love when these crazy recipe ideas pop into my head and turn out lovely. I just immediately want to try to make it again and add new twists to it.

I can truly say that my palette has evolved and I'm officially a grown up. As a younger adult I could not stand the flavors of dill and rosemary, I truly hated them and would never eat anything with them. I dont know what has changed, but since I started this blog I've been more open to trying new things, rosemary is my new best friend and dill aint so bad after all. Now if I could just get past the whole runny egg thing.

10 slices

Ingredients (printable recipe)

1 sachet Betty Crocker Pizza crust (just add hot water)
1 7.5 oz can Red salmon
3 oz Smoked Gouda
1 ½ cup Mozzarella
1 Roasted red pepper

Caramelized shallots
1 tbsp oil
½  tsp. salt
8 shallots
1 tsp. sugar
Water for de-glazing

Garlic and dill béchamel sauce
1 cup milk
1 tablespoon flour
2 tablespoon salted butter
½ tsp. salt
¼ cup parmesan cheese
2 tablespoon fresh dill
2 cloves grated garlic


For roasted red pepper
  • Place a clean red pepper on an open flame, char on all sides top and bottom, apx. 5 minutes
  • Place charred pepper in a covered container seal and set aside to steam.
  • After a few minutes you can wipe/wash away the charred skin remove the seeds and slice into thin strips

For the caramelized shallots
  • Slice shallots
  • Sauté in oil until it begins to brown stir constantly med/high heat
  • Sprinkle with salt and continue to stir
  • Once it starts to stick and brown add a little water to deglaze the pan along with the sugar
  • Repeat the process of deglazing when the pan has dried, shallots out and adding water and simmering
  • Do this until the shallots have reached your desired color and consistency
  • Takes approximately 15 minutes 
  •  In case you have no idea what I'm talking about click here

For the Béchamel sauce
  • Melt butter until its bubbling
  • Add the flour and cook for a minute
  • Remove from the heat and stir in the milk till the well incorporated
  • Place back on the heat and allow the mixture to thicken
  • After it’s a thick sauce remove from the heat and whisk in the salt, black pepper, garlic and dill

For the dough
  • Mix the packages contents with hot water
  • When combined Set aside for 5 minutes to rest
  • After 5 minutes, Knead with a few tsp. of flour and stretch by hand on a cookie sheet to the desired thickness and shape
  • Drizzle with a tsp. of oil, especially on the edges

Assemble pizza
  • strain the can of salmon remove the center bones and flake meat into smaller pieces
  • Spread dough with béchamel sauce followed by half the cheese
  • Top with the shallots, peppers, salmon, and the rest of cheese
  • Bake at 450 for 12 to 15 minutes on the lowest rack
  • Sides will be brown and cheese will be bubbly
  • garnish with avocado cubes before serving

Greedy tips

  • If you don’t have shallots use onions
  • The caramelization takes a little while but be patient, adding sugar is optional, however I wanted an obvious sweet flavor
  • Avocado topping is optional but it adds a very refreshing creaminess to the pizza

Xoxo Greedygirl

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