Remember in this post when I said that my Spinach and Goat Cheese Dip was versatile? Well, here is one example of that (and I have another great use for it coming soon!)
I had left-over smoked salmon after a bridesmaids brunch I hosted, so I was trying to figure out what to do with it. Instead of simply serving it over bagels for dinner, I prepared a batch of thin-crust pizza dough, made a quick batch of the spinach and goat cheese dip and voila, an easy, quick and delicious dinner (not to mention quite healthy too!)
It’s a great way to use-up spinach that is nearing the end of its life, however it looks incredibly fancy and I would consider serving this as an appy at my next get-together. The onions (and capers – which aren’t photographed here) are a great touch and finish it off just perfectly.
Smoked Salmon, Spinach and Goat Cheese Pizza
Serving Size: 1 medium pizza
Prep Time: 20 minutes, excluding the pizza dough preparation
Cook Time: 10-15 minutes
- 1 batch of your favourite thin-crust pizza dough, or store-bought crust
- 1 batch of Spinach and Goat Cheese Dip
- 10-15 slices of smoked salmon
- 1/4 cup red onion, diced
- 1/2 jar capers, drained and rinsed (optional – not shown)
- Additional goat cheese for topping, if desired
- Olive Oil
Preheat your oven to 500 degrees (and if you have a pizza stone, preheat that as well). It is good to allow your pizza stone to pre-heat in a 500 degree oven for at least an additional 15 minutes.
If you have a pizza peel, lay that on the counter. Otherwise, prepare a sheet of parchment paper (either square or cut to shape of your dough).
Prepare your dough. On top of your parchment paper or your pizza peel, roll out the dough into a round pizza shape. Leave an edge around outside for the crust. Once you’ve achieved the shape you desire, pinch the outside of the dough to create a crust. Then pierce the crust with a fork all the way around (this will prevent large air bubbles from forming in your crust while it bakes!).
Brush the dough with a light coat of olive oil.
Bake the plain crust in the oven for about 7-9 minutes.
Remove the crust from the oven, spread the spinach and goat cheese sauce onto your crust and place back in over for an additional 7-8 minutes, or until crust is golden brown.
Remove the crust from the oven, immediately top your pizza with the smoked salmon, onions and capers. Serve immediately.
JBean Cuisine original recipe