Pizza with smoked salmon, crème fraîche, herbs, garlic confit and onion compote

Pizza with smoked salmon, crème fraîche, herbs, garlic confit and onion compote


Pizza dough

  • 375 ml (1½ cups) unbleached flour
  • 375 ml (1½ cups) whole wheat flour
  • 310 ml (1¼ cups) warm water
  • 30 g (1 oz.) dry yeast
  • 5 ml (1 tsp.) salt
  • 10 ml (2 tsp.) sugar
  • Approx. 125 ml (½ cup) cornmeal


  • 150 gr smoked salmon
  • 4 onions, minced
  • 15 ml (1 tbsp.) olive oil
  • Salt and pepper
  • 250 ml (1 cup) grated Emmenthal cheese
  • 250 ml (1 cup) mâche

Crème fraîche

  • 250 ml (1 cup) crème fraîche
  • Garlic confit made from 3 cloves of garlic
  • 15 ml (1 tbsp.) chives, minced
  • 8 basil leaves, minced
  • Salt and pepper


  • Preheat the oven to 230°C (450°F).
  • Combine the warm water, yeast and sugar in a bowl. Mix well and let rest for 10 minutes. Combine the flour and salt in a large bowl. Add the yeast mixture and knead for 10 minutes. Cover the bowl with a damp cloth and let dough rise, away from drafts, until it has doubled in size, about 45 minutes to an hour. Knead the dough again for 5 minutes, then put it back in the bowl and let it rise again.
  • In a saucepan, sweat the onions in oil over low heat for about 30 minutes, being careful to not let them brown. Season and set aside.
  • Combine the crème fraîche, herbs and garlic confit, then season. Set aside.
  • Spread the dough out and shape it into a 1 cm thick rectangle.
  • Sprinkle a baking sheet with cornmeal and place the pizza dough on it.
  • Cover the dough with the crème fraîche mixture. Add the onion compote and sprinkle with the cheese. Bake the pizza for about 25 minutes or until the crust is golden-brown.
  • Place it on a large platter and add thin slices of smoked salmon and mâche leaves.