Smoked Salmon & Cream Cheese Thin & Crispy Pizza - Gozney

Smoked Salmon & Cream Cheese Thin & Crispy Pizza

What to know?

Temperature Base Temperature Needle
  • Temperature Base 350 degrees
  • Easy
  • Pizza
  • Toppings for 1 pizza
  • 10 Minutes (plus dough making)

Salmon & Cream cheese is a classic combo- and no stranger to pizza (in California at least!) and here we’ve paired it with our sourdough thin and crispy dough recipe to make an epic square cut pizza...

Smoked Salmon & Cream Cheese Thin & Crispy Pizza

Step 1;

- As Roccbox is heating up, mix the cream cheese with the horseradish in a bowl and season well. Add a squeeze of lemon juice and keep covered until required.

Step 2;

- To make the pizza, roll out a sourdough thin & crispy dough ball and dock all over with a fork. Slide onto a floured placement peel and launch into Roccbox. The base will puff up if not well docked and if this happens use the peel to bring the pizza to the mouth of the oven and pop bubbles quickly with a fork before continuing to bake.

Step 3;

- After around 4 minutes the base should be done. Remove to a chopping board and spread over the cream cheese mix. Slive the pizza into tavern cut or squares and top each square with some smoked salmon, a twist of black pepper and some chopped chives.