Recipe of the Week: Grilled Smoked Salmon and Goat Cheese Pizza

I've been wanting to try homemade grilled pizza for sometime now. I imagine a warm summer night on the back deck at Rebecca Lane and a light grilled pizza sounds so light and easy.

I have to admit....the idea of throwing the dough on the grill is scary - but people say it works!

Years ago, when I lived in Australia we used to dine at a placed called the Blue Train Café. They made the best smoked salmon pizza with lumps of goat cheese and topped with fresh herbs. Here is my attempt at their classic.....ala on the grill.

Blue Train Cafe Smoked Salmon Pizza (adapted for the grill)

Ingredients:

Basic Pizza Dough – store bought from your favorite pizza shop or you could use one 14-ounce can of Pillsbury Pizza Crust

2 tablespoons of all-purpose flour or cornmeal

1/4 cup olive oil

2 tablespoons pesto sauce

8 ounces smoked salmon, thinly sliced

6 ounces goat cheese

1/4 cup minced shallots or green onions

Mixed Salad Greens

1 tablespoon capers

Fresh sprigs of dill, garnish

Directions:

1. Preheat Grill - Gas: If you're using gas, preheat to medium-high. Coals: Prepare so to cook over a moderately hot fire. Grease your grill to prepare sticking (I'd spray a good coating of PAM).

2. Stretch/roll out dough on a lightly floured piece of aluminum foil. You’ll want it to be about 1/8-inch thick. Brush olive oil generously over the dough with a pastry brush.

3. Now – take it out to your grill and slap it upside down on the grill and pull the foil off. Don't worry: The dough won't fall through the grate. You'll think it will, but people say it doesn't!

4. Once the dough is on the grill, it will take about 2 to 3 minutes of cooking time before it's ready to flip. Brush on more olive oil on the exposed side. When the dough starts to bubble on the exposed side - it's time to flip. The dough should release easily from the grate at this point. Slide it loose from the grill with tongs or a large BBQ spatula and flip.

5. Now…..add the toppings quickly!!! A thin layer of pesto sauce, salmon, goat cheese and onions.

6. Once you've got your pizza topped, close the grill lid to finish warming through – an additional 2-3 minutes (check after about a minute for doneness).

7. When the pizza's ready, use tongs or spatula to remove it from the grill. Throw it on a cookie sheet – top with mixed greens, capers and fresh dill - slice and serve.

This is not your typical cheesy pizza – I like to think of it more like a flat bread.

Image courtesy of Google Images