Salmon and artichokes it’s one of my favorite combinations, even on pizza, a tasty and balanced, finger-licking mix.
If you know me, you know: in pizzerias I almost exclusively order pizza Pizza margherita which, with its simplicity, always manages to satisfy me. But at home I like to experiment with new combinations, to be cooked in the traditional oven or in my own electric pizza oven*. A small oven with refractory stone capable of reaching the optimal temperature in just 10 minutes and cooking a stuffed pizza in 4 minutes.
Among my various experiments, the “salmon and artichoke” combo has a special place. I find that this marriage of flavors is really super and that it enhances any preparation, which is why I wanted to make a white pizza with artichoke hearts and smoked salmon.
To prepare the dough I used my tried and tested recipe, but this time, instead of round, with the crust, I rolled out the pizzas with a more elongated and squared shape.
I used smoked salmon in a bag, to be added cold, when serving, but if you want you can use raw salmon, cut into pieces, and you can add it to the pizza while it is cooking.
For the artichokes, you can use fresh ones (here you will find a tutorial to clean artichokes easily and without waste) or opt for frozen and cleaned artichoke hearts.
This salmon and artichoke pizza is without cheese, but you can add your favorite fresh dairy product. If you don’t want the “usual” mozzarella… try stracchino!
