- 1 24 oz cedar bay grilling co. cedar planked Salmon
- 2 pre-baked pizza crust
- 2 thinly sliced red onion
- 2 tablespoons unsalted butter
- 2 teaspoons olive oil
- 8 ounces room temperature cream cheese
- Kosher salt and black pepper to taste
- 1/ 2 cups finely grated mozzarella
- 3 tablespoons chopped parsley
- 1 teaspoons zested lemon
Prepare and preheat your grill.
When the grill is hot, place the cedar plank salmon on the grill and cook, with the lid down, until the salmon reaches an internal temperature of 150 F (approx 18 – 22 minutes). When the salmon is done, remove it from the grill and cover with foil. Place a pizza stone onto the grill grate to preheat.
Meanwhile, caramelize the onions: In a large skillet heat 2 tablespoons of butter and 2 teaspoons of olive oil. Add the sliced onions and 1/4 teaspoon of salt. Turn the heat to low, cover and cook, stirring occasionally, for 30 – 35 minutes, until the onions are very soft, caramelized and jammy. If the pan becomes too dry, add a splash of water so that the onions don’t burn. Set the caramelized onions aside.
Use a fork to flake the grilled salmon.
Brush each crust with olive oil. Spread 4 ounces of cream cheese on each crust, leaving a 1 inch border around the edge of the crust. Spread the caramelized onions evenly over the cream cheese. Scatter the salmon over top and sprinkle with the grated mozzarella. Sprinkle the edges of the pizzas with freshly cracked black pepper.
Cook the pizzas one at a time. Carefully slide the pizza onto the hot pizza stone on the grill. Close the lid and cook for 7 – 8 minutes. Until the crust is golden. Repeat with the second pizza.
Carefully transfer the pizzas to a large cutting board and allow to cool. Mix the parsley and lemon zest together in a small bowl. Just before cutting the pizzas, sprinkle the parsley mixture over top.