Pinsa with Salmon
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 10 min
- Serving: 8
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PRESENTATION
Pinsa with salmon is such a delicious twist on the classic Roman and Lazio flatbread. Seriously good. It starts with the dough, which is soft yet kinda crispy around the edges—totally different from your regular pizza. This version's got smoked salmon, offering a rich, tender bite that's really really good. And you know what? Adding sharp green apple slices gives this tangy crunch that perfectly balances the deep flavors of the salmon pinsa recipe. Lemon thyme adds a touch of herby, almost balsamic goodness. Each bite just pops with flavor.
The sautéed cardoncelli mushrooms are a game-changer, adding a moist, meaty texture—pretty much amazing—that complements the dish wonderfully. Melted mozzarella gets all gooey in the middle, tying everything together on that golden pinsa crust. In Lazio, they have a knack for taking traditional foods and transforming them into something special, and this pinsa with salmon does just that.
Instead of sticking to toppings, the combo of apples, mushrooms, and salmon feels original, kinda gourmet, yet it’s quick to assemble. Those who usually go for pizza might find this smoked salmon pinsa lighter and way more interesting. I mean, with its homemade pinsa with salmon appeal, you get this medley of flavors and textures—creamy cheese, crispy crust, and that salty-sweet fish. Can't go wrong.
It’s perfect for sharing with friends or enjoying as a snack. Although it tastes fancy, it’s really just a comforting dish that Lazio has mastered. When you crave something a little upscale but still want that comforting Italian feel, a salmon flatbread recipe like this one really satisfies. People can’t help but reach for another slice, chasing those tangy and tender bites over and over. This modern twist is a nod to the rich culinary tradition of Lazio—blending classic and contemporary flavors in a way that’s both familiar and exciting. No question.
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- INGREDIENTS
- For 4 pinsas
- Pinsa base 4
- Smoked Salmon 1.1 lbs (500 g)
- Mozzarella cheese 0.875 lb (400 g)
- King oyster mushrooms 3.5 oz (100 g)
- Granny Smith apples 2.5 oz (70 g)
- Dijon mustard ½ tsp
- Lemon thyme to taste
- Extra virgin olive oil to taste
- Fine salt to taste
How to prepare Pinsa with Salmon
To prepare the pinsa with salmon, start with the green apple: wash it well, then—without removing the skin—cut it into wedges and then into sticks 1, from which you'll make matchsticks about 1 3/16 inches long and about 3/16 inch thick 2. Immerse the apples in water with ice and lemon juice until ready to use, so they won't turn brown 3.
Cut the mozzarella into slices about 1/8 inch thick 4, transfer them to a tray and pat them dry with kitchen paper 5. Set aside and slice the cardoncelli mushrooms 6.
In a pan heat a drizzle of olive oil with some sprigs of lemon thyme, then add the cardoncelli 7 and season with salt 8. Sauté the mushrooms over medium heat for 5–6 minutes 9.
Now place the mozzarella slices on the pinsa base 10 and bake it for 5 minutes in a preheated convection oven at 482°F, placing it on the lower rack 11. Meanwhile, drain the apples and dress them with a drizzle of olive oil 12.
Also season with salt and mustard 13, then mix well 14. Remove the pinsa from the oven and lay the slices of smoked salmon on top 15.
Arrange the mushrooms 16 and the crunchy apples, then perfume with a few leaves of lemon thyme 17. Your pinsa with salmon is ready to be enjoyed 18!