Smoked Salmon Pizza

Smoked Salmon Pizza

GABORONE, Botswana. “Craig, what would you like to eat?” “The Bomb.”

We’re in an Italian restaurant in Gaborone, Botswana. It is the best restaurant in town and they make phenomenal pizza and pasta. I’m not sure why they called this pizza “The Bomb,” but every time we asked our son what he wanted to eat, he asked for this pizza, loaded with smoked salmon and sour cream.

Today I was plagued by this food memory from the time that we lived in Gaborone, so decided to throw it on a plate for lunch. It is so simple that it took me about 15 minutes to put together, exactly how I like lunch prep to go down as life is busy. Instead of using a pizza base, I used hand-sized naan breads. I was only supposed to eat one, but ended up eating two. It is delicious. Here’s how simple it is:

Place a pizza stone in the oven and pre-heat oven with the stone inside the oven to 400 degrees F. It is important to heat the pizza stone with the oven, or the stone will crack when exposed to sudden heat. Make sure your pizza base, or naan bread in this instance, is at room temperature, so that a sudden chilled element doesn’t crack the stone. Brush the naan with some good extra virgin olive oil and crushed garlic. Grind some fresh black pepper and pink Himalayan see salt all over and place on top of the stone with a pizza paddle. Switch the oven off immediately and let it stand in the oven while you prepare the topping. Slice the salmon into thin pieces. Drain some capers & thinly slice a sweet, white onion (Vidalia) until you have enough slices for your taste. I like a lot of slices. Remove pizza stone from the hot oven, using oven mitts. Leave the naan on the stone to retain heat while you place the topping. First place the salmon, then squeeze the juice of a quarter of a lemon all over the salmon. This acidity helps cut through the richness of the oil and cream. Place dollops of sour cream all over the salmon and top with capers and sliced onion. Add freshly ground pepper and salt to taste. Drizzle a little white truffle oil over the top. Remove naan from hot stone with pizza paddle and place on a warm plate. Enjoy every bite.

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