Smoked salmon pizza - mascarpone base with olive oil, everything seasoning, fior di latte, pecorino, baked off then topped with smoked salmon, dill, and salmon roe. .
Pizza update: 65% hydration, 850° for 60 seconds (see previous dough post to see difference in crust)
The mascarpone melted into a nice smoky sauce thanks to the cumin and paprika in the @flavorgod everything seasoning. Combined with the fresh dill and popping briny flavors of the salmon roe, you get a really interesting pizza that was both hot and cold, smoky and refreshing. .
At first I didn't know if I liked this combination. I was just clearing out left overs in my fridge thinking "lox bagel pizza." After the first slice, I began to really appreciate the smooth smoky flavors, the cooling fresh toppings that balanced everything out, and it only tasted better the more I ate it. Some of the best inventions were found by mistake. I think I'm on to something
As far as smoked salmon on a pizza goes, I'll give this a solid 8.3/10. Do I have any smoked salmon lovers who'd like to give this a taste? .
Also made a classic margherita for dough tasting. This was good dough.
#pizzastudy #naturallyleavened #goodeats