Smoked Trout Pizza with Olives

Smoked Trout and Olive Pizza
13 October 2011
Russ Faulk, Kalamazoo Outdoor Gourmet, Grillmaster

I love smoked Brisling sardines on my pizza, but there are many who don’t see the appeal. This pizza solves that problem by substituting smoked rainbow trout. It may even be an improvement more so than a compromise! Luscious water buffalo mozzarella, bright, raw tomato sauce and smoky trout are joined by briny olives for a fantastic set of flavors.


one 12" pizza


    • 1/2 batch White Wine Pizza Dough, about 14 ounces
    • 3 ounces raw tomato sauce
    • 1 ovolini-size-ball of water buffalo mozzarella, thinly sliced
    • 4 to 6 ounces smoked rainbow trout (I use Cole’s Trout in cans)
    • About 12 Gaeta olives, pits removed


Prepare the pizza oven or grill for baking pizza (see separate instructions below).

Form the dough to roughly a 12-inch pizza crust. Ladle on the tomato sauce and top with the cheese, fish and olives. Transfer to a pizza peel.

For the Artisan Fire Pizza Oven (3 minute cooking time)

Preheat the oven with the back burner on HIGH and the bottom burner on LOW for at least 20 minutes.

Transfer the pizza to the oven. Cook the pizza for 2 to 3 minutes, rotating a couple of times for even cooking. Check the bottom after a minute or so and insert a pizza screen if you wish to slow down the cooking of the bottom. Remove and serve when the perimeter is golden brown and beginning to blister.

For the Grill (12 minute cooking time)

Preheat the grill with the hood closed and a pizza stone on the grill grate until the stone is thoroughly heated to 500ºF. This can require up to 1 hour. (Some stones must be used in the indirect zone. Some can be placed directly over the fire.)

Transfer the pizza to the stone. Close the hood and cook for about 10 minutes. Rotate as needed for even cooking. Remove from the grill when the crust is golden brown.

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