{"id":18891,"date":"2026-03-04T13:30:59","date_gmt":"2026-03-04T11:30:59","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=18891"},"modified":"2026-03-04T13:30:59","modified_gmt":"2026-03-04T11:30:59","slug":"potato-pizza-with-salmon","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=18891","title":{"rendered":"Potato pizza with salmon"},"content":{"rendered":"\n

forget everything you know about thick, doughy pizza for a moment. Potato Pizza with Salmon<\/strong> (often called Pizza Con Patate e Salmone<\/em>) is a sophisticated, “white” pizza (no tomato sauce!) that relies on paper-thin potato slices to create a buttery, crispy base for the delicate fish.<\/p>\n\n\n\n

It\u2019s the kind of dish that makes you feel like you’re sitting on a terrace in Portofino.<\/p>\n\n\n\n

\n\n\n\n

\ud83c\udf55 The “Golden Rules” for Success<\/h2>\n\n\n\n
Ingredient<\/strong><\/td>The Secret<\/strong><\/td>Why?<\/strong><\/td><\/tr><\/thead>
The Potatoes<\/strong><\/td>Waxy (Yellow)<\/strong><\/td>They hold their shape and don’t turn into mashed potatoes.<\/td><\/tr>
The Salmon<\/strong><\/td>Smoked or Fresh?<\/strong><\/td>Smoked:<\/strong> Add after<\/em> baking. Fresh:<\/strong> Add during<\/em> the last 4 mins.<\/td><\/tr>
The Base<\/strong><\/td>Cr\u00e8me Fra\u00eeche<\/strong><\/td>Tomato sauce is too acidic; cream complements the salmon perfectly.<\/td><\/tr>
The Herb<\/strong><\/td>Dill or Chives<\/strong><\/td>Essential for that classic “Nordic-meets-Italian” flavor.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\n\n\n\n

\ud83e\udd63 The “Crispy-Soft” Recipe<\/h2>\n\n\n\n

1. The Prep (The Mandatory Step)<\/h4>\n\n\n\n

Slice your potatoes paper-thin<\/strong> using a mandoline or a very sharp knife.<\/p>\n\n\n\n

\n

\u26a0\ufe0f Peer Correction:<\/strong> Do not put raw, thick potato slices straight on the dough! They won’t cook in time. Soak your thin slices in cold water for 10 minutes to remove excess starch, then pat them completely dry<\/strong>.<\/p>\n<\/blockquote>\n\n\n\n

2. The Assembly<\/h4>\n\n\n\n
    \n
  1. Stretch:<\/strong> Roll out your pizza dough (use the “Universal Dough” we talked about earlier!) as thin as possible.<\/li>\n\n\n\n
  2. Spread:<\/strong> Instead of tomato sauce, use a layer of Cr\u00e8me Fra\u00eeche<\/strong> or sour cream mixed with a little lemon zest and black pepper.<\/li>\n\n\n\n
  3. Tile:<\/strong> Arrange the potato slices in an overlapping “shingle” pattern. They should cover the entire pizza.<\/li>\n\n\n\n
  4. Oil:<\/strong> Brush the potatoes generously with olive oil and sprinkle with sea salt and rosemary.<\/li>\n<\/ol>\n\n\n\n

    3. The Bake<\/h4>\n\n\n\n

    Bake at your oven\u2019s highest setting<\/strong> (usually $250^{\\circ}\\text{C}$ or more) for 8\u201312 minutes<\/strong> until the edges of the potatoes are golden and curling up like crisps.<\/p>\n\n\n\n

    4. The Salmon “Grand Finale”<\/h4>\n\n\n\n
      \n
    • If using Smoked Salmon:<\/strong> Drape the cold slices over the hot pizza the moment it comes out of the oven. The residual heat will just barely “warm” the fat in the fish.<\/li>\n\n\n\n
    • If using Fresh Salmon:<\/strong> Cube it, toss in olive oil, and drop it on the pizza for the final 3-4 minutes of baking so it stays medium-rare and “super juicy.”<\/li>\n<\/ul>\n\n\n\n
      \n\n\n\n

      \ud83d\udca1 A Touch of Wit<\/h2>\n\n\n\n

      If you want to be truly “extra,” add a few capers<\/strong> or some pickled red onions<\/strong> on top at the end. The acidity cuts through the richness of the salmon and cream like a sharp Italian suit.<\/p>\n\n\n\n

      And please, for the love of all things culinary, don’t add mozzarella cheese<\/strong> to this. The Cr\u00e8me Fra\u00eeche and the natural oils from the salmon provide all the creaminess you need; adding heavy cheese just “muddies” the delicate flavors.<\/p>\n","protected":false},"excerpt":{"rendered":"

      forget everything you know about thick, doughy pizza for a moment. Potato Pizza with Salmon (often called Pizza Con Patate e Salmone) is a sophisticated, “white” pizza (no tomato sauce!) […]<\/p>\n","protected":false},"author":2,"featured_media":18892,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-18891","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18891","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18891"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18891\/revisions"}],"predecessor-version":[{"id":18893,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18891\/revisions\/18893"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/18892"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18891"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}