Salmon and Brie Pizza

The Peach Tree Tearoom in Fredericksburg, Tx sadly closed a couple of summers ago, if I’m remembering correctly. Broke my heart, but I’m so happy to have the precious cookbooks! Here is one of my favorite pizza recipes from The Peach Tree Family Cookbook!

  • 2 cups Tina’s Italian Pizza Sauce (recipe follows)
  • 1 recipe Pizza Dough (recipe follows)
  • 3/4 to 1 pound salmon fillet, skin off, uncooked, deboned and sliced – I usually just use 1/2 pound salmon.
  • 1/2 pound Brie with the white coating sliced off, cut into thin slices
  • 10 thin slices yellow bell pepper
  • 5 thin slices red onion

Preheat the oven to 500 degrees. Spread the pizza sauce evenly over the pizza dough. Arrange the salmon, Brie, yellow pepper slices and red onion slices over the sauce. Bake for 20 to 25 minutes until the crust is golden. Garnish with a sprig or two of fresh basil.

Tina’s Italian Pizza Sauce

  • 4 garlic cloves, minced
  • 1 medium onion, chopped
  • 1/4 cup olive oil
  • 2 (28 oz.) cans crushed tomatoes
  • 2 tsp. sugar
  • 2 tsp. salt
  • 2 tsp. dried basil
  • 1 bay leaf
  • 1 tsp. pepper, freshly ground

Sauté the garlic and onions in the olive oil until the onions are soft and transparent. Add the rest of the ingredients and bring the sauce to a boil. Turn down the heat and simmer for 1 hours. This makes enough sauce for two pizza’s.

Pizza Dough

  • 1 tsp. sugar
  • 1 cup warm water
  • 1 T. yeast
  • 3 cups flour
  • 1 tsp. salt
  • 1/4 cup olive oil
  • 1 T. olive oil

In a measuring cup, lightly stir together the sugar, water, and yeast. Set aside to rise. Measure the flour and salt into the bowl of a food processor and blend. Slowly pour in the yeast mixture and then the 1/4 cup of olive oil. Mix until the dough just forms a ball. Avoid overworking the dough.

Pour about a 1 T. of olive oil into a large mixing bowl. Gather the dough and form it into a ball. Turn the dough in the bowl until it is coated with the oil. Cover and let the dough rise for 1 hour and 30 minutes. If you are unable to use the pizza dough right away, you can punch it down and turn it over to ruse up to a total of four times.

To shape the pizza dough into a 12″ round, place a ball of dough on a lightly floured surface and dust the top of the dough lightly with flour. Using the heels of your hands, press the dough into a circle.

Makes 1 crust.

COOKING THE BOOKS, YA’LL!