Pesto, Smoked Salmon, Artichoke and Cream Cheese Pizza

I saw this pizza on a menu somewhere (I don’t remember where now) and thought I should give it a shot at home.

Unfortunately I don’t live near a good Salmon fishing river nor do I have a smoker (but has now been added to my list of things to build) so I had to buy my smoked Salmon. I also bought the Pesto instead of making it from scratch. Sorry, I was in a hurry with this one, the savages were hungry. I did however make the crust and I added Basil, Oregano and Rosemary from my little flower boxes on the deck.

Crust:
2 1/4 tsp. yeast (or one packet)

1 1/4 Cup warm water
4 1/4 Cup flour + more for rolling out crust
2 tsp. salt
1/4 Cup olive oil
Drizzle of honey (about 2-3 Tbs)

Mix warm water and yeast together, let sit for 5 minutes or so (don’t use hot water, it will kill the yeast). Mix flour and salt, drizzle with honey. Add dry ingredients to wet, mix well. Make sure all flour and water is absorbed. Form into a ball. Grease the bottom of a large bowl with olive oil, coat dough ball in oil. Let sit while you prepare the sauce and toppings. Dust a cutting board with flour and roll dough out to the size of your cast iron pan, if it's too big just rip off the edges, if too small just add a patch piece and press into place. Dough should be smooth and elastic if it sticks to the cutting board add more flour.

Toppings:

1/4 Cup Pesto sauce (I will add a recipe when I make my own)

1/2 Cup Canned/Jarred Artichoke Hearts

1 Smoked Salmon Fillet

1/2 Cup Cream Cheese Mozzarella Pearls (or you could use shredded)

Assembly:

Roll out crust to fit pan. Pesto is usually pretty thick so use the back of a spoon to spread evenly over the crust. Break up Salmon and artichokes and spread evenly to cover. Top with dollops of cream cheese and finish with mozzarella pearls. Bake at 425 until crust is golden brown and cheese is melted