20-Minute Grilled Pizza with Smoked Salmon and Mixed Greens

Grilling pizza gives the crust a wonderful char in just a few minutes, without heating up the kitchen. We took our inspiration for the no[-cook toppings from our Sunday bagels: A schmear of lemony cream cheese is a natural for the smoked salmon, while cucumbers and radishes add color and crunch.]

Total Time:
15 min
10 min
5 min

4 servings

  • 8 ounces whipped cream cheese, at room temperature
  • Zest and juice of 1 small lemon
  • 1/4 cup fresh dill, roughly chopped, plus more fronds for garnish
  • Kosher salt and freshly ground black pepper
  • 1 pound frozen pizza dough, thawed
  • All-purpose flour, for sprinkling
  • 1/4 cup extra-virgin olive oil, plus more for oiling the grill grates
  • 1/2 pound smoked salmon, thinly sliced
  • 1 Persian cucumber, very-thinly sliced
  • 2 radishes, very-thinly sliced
  • 5 ounces mesclun mix
  • Prepare a grill for medium-high heat.

  • Line a baking sheet with parchment paper. Stir together the cream cheese, lemon zest, 1 tablespoon of the lemon juice, the chopped dill, a large pinch of salt and several grinds of pepper in a small mixing bowl. Set aside.

  • Divide the pizza dough into 2 balls. Sprinkle the flour on a clean flat surface and roll each ball into an elongated crust, approximately 16 inches long and 6 inches wide. Transfer the crusts to the prepared baking sheet. Brush both sides of both crusts with 2 tablespoons of the oil and lightly sprinkle with salt.

  • Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear, about 2 minutes. Flip and cook until just cooked through, an additional 1 to 2 minutes. Discard the used parchment paper and put the finished crusts on the baking sheet.

  • Smear each crust with the cream cheese mixture. Shingle the smoked salmon on top making sure that each bite will have a piece of salmon. Scatter the sliced cucumbers and radishes on top of the salmon and garnish with dill fronds.

  • Whisk together the remaining lemon juice, remaining 2 tablespoons oil and a large pinch of salt and pepper in a large bowl. Add the mesclun mix and toss to combine. Serve the pizzas family-style or cut each pizza in half and serve as individual pizzas for 4 people, with some salad on the side.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

If using a charcoal grill, be sure to allow a little extra time to let the charcoals reach the proper temperature.

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