Wednesday, October 26, 2011

travelling upstream

When we travel, we try to go on the road less travelled, and discover local foods and “hidden gems”.  Food is usually a big part of that road of discovery, and when we go north to the beach (or to ski in the winter), we go to the restaurants that aren’t really categorized as “family”, but have good organic, locally produced fresh foods.  

A nice little Italian trattoria in the Collingwood, Ontario area is Tesaro.  A real healthy (and absolutely delicious) alternative to the mass produced fair found in neighbouring Blue Mountain village.

Authentically Italian, with rustic sophistication, the kids usually enjoy “Chiaro” pizza (home made mozzarella with tomato and basil) and mussels (with white wine sauce). Last time we visited, my husband enjoyed the Chicken Parmigiano, and I enjoyed their local salmon with mango chutney, parmesan crusted bok choy, and coconut infused rice (a dish I must replicate someday!).  

As I think about the upcoming ski season, I'm craving the “Salmone” pizza (smoked salmon pizza). There are a lot of restaurants in the Collingwood/Thornbury area that serve salmon. There is a great restaurant in nearby Thornbury that overlooks a dam where you can watch salmon swim upstream.  This will do for now….until we travel north again this winter.

Smoked Salmon with Dill and Goat Cheese Pizza
(adapted from this Epicurious recipe)


  • 8 oz pizza dough (home made or prepackaged)
  • 3/4 cup packed chopped fresh dill
  • Olive oil and capers
  • 170g wheel of soft mild goat cheese (such as Chevrita), crumbled 
  • 1/2 cup chopped red onion
  • 4 ounces (125g or half pkg) smoked salmon, cut into 1-inch pieces

  • Let dough rise in warm draft-free area until doubled, about 1 hour.
  • Preheat oven to 450°F. Lightly grease a12-inch-diameter pizza pan. 
  • Knead dough briefly on floured surface. Sprinkle 1/4 cup dill over and knead dough until dill is well incorporated. Roll out dough on lightly floured surface to 12-inch round. Transfer to prepared pan. 
  • Build up edges of dough to form rim. Brush dough lightly with olive oil. 
  • Sprinkle 1/4 cup dill over, then goat cheese. Top with onion. 
  • Bake until cheese melts and crust is golden brown, about 20 minutes.
  • Turn off oven.  Remove pizza and sprinkle smoked salmon, capers and remaining 1/4 cup dill all over.  Add a bit of mozzarella cheese.
  • Put back into still warm oven for 5 minutes, until cheese melts.

1 comment:

  1. Oh yum - that sounds so tasty! - and beautiful photos!

    Thanks for linking to a Round Tuit!
    Hope you have a great week!
    Jill @ Creating my way to Success


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