Okay, hear me out. I know the words smoked trout pizza sound kinda gross in succession, but this pizza is delicious. Think the best lox bagel you’ve ever had, in pizza format. Trust me: just try this and you’ll never look at seafood on pizza the same way again.
2 teaspoons caraway seeds
2 teaspoons sesame seeds
2 teaspoons poppy seeds
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt , plus more
1/2 cup thinly sliced celery
1/4 cup mayonnaise
1/4 cup sour cream
1/3 cup finely chopped chives, plus more for garnish
2 cups flaked skinless, boneless smoked trout (10 ounces)
1 pound pizza dough
Semolina flour, for dusting
1/2 cup mascarpone, at room temperature
2 tablespoons capers, patted dry
1 egg beaten with 2 teaspoons milk
Small dill sprigs and lemon wedges, for serving
1. Preheat the oven to 425F degrees. In a small bowl, mix the caraway, sesame and poppy seeds, the garlic and onion powders and the 1/2 teaspoon salt. In a large bowl, mix the celery, mayonnaise, sour cream and the 1/3 cup of chives. Fold in the trout and season with salt and pepper.
2. Roll the pizza dough to a 12-inch transfer to a nonstick oven-safe baking sheet. Spread the mascarpone all over the dough, leaving a 1/2-inch border, then dollop with the trout mixture. Scatter the capers over the top.
4. Bake pizza onto the hot stone for 6 minutes, until the crust is puffed and just starting to brown. Remove the pizza from the oven, brush the crust with the egg wash and sprinkle generously with the seed mixture. Slide the pizza back onto the oven and bake for 8 minutes longer, until the crust is browned and the bottom is crisp. Top with chives and dill sprigs and serve with lemon wedges.