Smoked Salmon Pizza from Morton's Steakhouse features thinly sliced smoked salmon, creamy mascarpone cheese, capers, red onions, and fresh dill atop a crisp, golden crust, delivering a harmonious blend of smoky, tangy, and savory flavors.
Equipments
- Oven
- Pizza stone or baking sheet
- Rolling pin
- Mixing bowls
- Spoon or spatula
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Cooling rack
Ingredients
- 1 pizza dough (about 12-inch round)
- 1/2 cup mascarpone cheese
- 4 oz smoked salmon, thinly sliced
- 2 tablespoons capers, drained
- 1/4 small red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- Olive oil (for brushing)
- Salt
- Black pepper
Ensure the smoked salmon is thinly sliced to evenly distribute its smoky flavor across the pizza. Use fresh dill to enhance the herbal notes that complement the creamy mascarpone and tangy capers. Brushing the crust lightly with olive oil before baking helps achieve a golden, crisp texture without overpowering the delicate toppings. Thinly slice the red onion to balance its sharpness with the smooth, rich mascarpone cheese. Your Smoked Salmon Pizza from Morton's Steakhouse copycat menu will delight with its perfect blend of smoky, tangy, and savory flavors.
Instructions
- Preheat oven to 475°F (245°C).
- Place pizza stone or baking sheet in oven to preheat.
- Roll out pizza dough to a 12-inch round on a floured surface.
- Transfer dough to a parchment paper sheet.
- Lightly brush dough with olive oil.
- Season dough with a pinch of salt and black pepper.
- Transfer dough (with parchment) onto preheated stone or baking sheet.
- Bake for 10-12 minutes, or until crust is crisp and golden.
- Remove pizza from oven and place on a cooling rack for 5 minutes.
- Spread mascarpone cheese evenly over the cooled crust.
- Arrange smoked salmon slices over mascarpone.
- Scatter capers evenly over salmon.
- Add thinly sliced red onions on top.
- Sprinkle with fresh chopped dill.
- Slice and serve immediately.
Substitution
Morton's Steakhouse Smoked Salmon Pizza copycat recipe combines thin smoked salmon slices, rich mascarpone, tangy capers, sharp red onion, and fragrant dill on a crisp crust for a gourmet flavor experience. If you can't find mascarpone, cream cheese is a suitable substitute that maintains the creamy texture and mild taste. Fresh dill can be replaced with dried dill or a small amount of fresh tarragon for a different but complementary herbal note. Use a pizza stone for the crispiest crust, but a baking sheet warmed in the oven also works well if you don't have one. Adjust salt cautiously since smoked salmon and capers bring saltiness; tasting your pizza before the final seasoning step helps keep flavors balanced for your palate.
Tips
Ensure your pizza stone or baking sheet is thoroughly preheated in the oven before baking to achieve a crisp, golden crust. Allow the pizza crust to cool slightly after baking before spreading mascarpone cheese, preventing the cheese from melting and losing its creamy texture. When slicing the red onion, aim for thin, even slices to balance the sharpness with other toppings without overpowering them. Lightly brush olive oil on the dough and season with salt and pepper to enhance the crust's flavor and help it brown evenly during baking.
Nutritions
Smoked Salmon Pizza from Morton's Steakhouse provides a rich source of omega-3 fatty acids from the smoked salmon, supporting heart and brain health. The creamy mascarpone cheese adds calcium and protein, contributing to bone strength and muscle maintenance. Capers and fresh dill offer antioxidants and anti-inflammatory benefits, while the olive oil used in brushing the crust supplies healthy monounsaturated fats. Your meal combines essential nutrients with bold flavors, making it both delicious and nourishing.
Storage
Store leftover smoked salmon pizza in an airtight container in the refrigerator to maintain freshness and prevent the smoked salmon from drying out. For best taste and texture, consume within 1-2 days and avoid freezing, as the mascarpone and smoked salmon can become watery or lose flavor. You can also reheat your pizza gently in the oven at 350degF (175degC) for 5-7 minutes to preserve the crust's crispness without cooking the delicate toppings.
Variation or Alternatives
Try substituting creme fraiche or Greek yogurt for mascarpone to add a tangier, lighter texture to your smoked salmon pizza. Swap the fresh dill for chopped chives or tarragon to bring a different herbal note that complements the smoky salmon. Instead of baking the pizza fully before adding toppings, bake the crust halfway, then add mascarpone and smoked salmon, finishing with a brief broil to warm ingredients without curing the salmon. You can also experiment with adding a squeeze of lemon juice or a drizzle of honey on top for a refreshing or subtly sweet contrast.
Allergies
Your Smoked Salmon Pizza from Morton's Steakhouse contains several common allergens such as dairy (mascarpone cheese) and seafood (smoked salmon), which can trigger allergies in sensitive individuals. Capers and onions can occasionally cause reactions for those with sensitivities to nightshades or certain plant compounds. Always check ingredient labels thoroughly and consult your healthcare provider if you have known food allergies before enjoying this dish.
Why this recipe?
Morton's Steakhouse Smoked Salmon Pizza offers a unique blend of rich, smoky salmon paired with creamy cheeses and fresh herbs, creating a sophisticated twist on traditional pizza. This menu item stands out due to its premium ingredients and expertly balanced flavors that appeal to seafood lovers and pizza enthusiasts alike. Trying the copycat recipe allows you to recreate the gourmet experience at home, impressing guests while enjoying high-quality, restaurant-style taste. Your culinary skills can shine by mastering this elegant dish that merges luxury with comfort food.