Smoked Salmon Pizzettes

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This was a very simple and tasty recipe. It was a big hit at my last party and I highly recommend it. Also, you can serve this on puff pastry rounds as well as long as you dock them with a fork before baking them off. It only takes about 10 minutes for the puff pastry to cook so, it takes just about the same amount of time.

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I made this recipe for my family the other day and they begged me for more. Definitely one of the best things I've ever dished out to my folks.

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These were the hit of Christmas morning. My mother-in-law ate 3 before she even realized that there was "fish" on them. Kids to the pickiest eaters loved them! Had to make more for tonight.

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Took this to a friend's house for pot luck dinner. Perfect size for an appetizer, easy to eat, easy to make, delicious and it looks pretty on a tray. Really enjoyed it and will definitely make it again. I think it could travel too, by making/baking the pizza dough rounds, mixing up the marscapone and sour cream mixture, and assembling it upon arrival. For Thanksgiving at my sister's house!

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Really delicious! The mascarpone and smoked salmon combination is perfect. The pizzettes had a great texture, slightly chewy and tasted much better than crackers.

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The mascarpone mixture is delicious. I didn't have time to make the pizzettes so the first time I made this mixture, I served it on Melba toast. My sister has served it on sliced cucumbers and it was delicious that way, too. YUM - thanks, Giada, for yet another keeper!

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Great recipe! I doubled it for the annual "Dock Walk" at my sailing club. Everyone walks along the docks and picks from a large assortment of hors d'oeuvres. They disappeared rather quickly, with most saying something like "gourmet fare". The next several times I made it, I used 2 inch or so water crackers. Speeds up the process a bit and is a little easier. I usually prep everything at home, then carry it all in a cooler to the site and finish them there.

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Fabulous, easy as 1-2-3. Will do again and again!

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This is an awesome recipe! I have made it several times. I even use it as a dip, just chopping everything and mixing together. Then spread on melba toast or crispy bagette. Added a little fresh squeezed lemon juice to jazz it up.

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I just made these for a dinner party last night and everyone really enjoyed them. The little pizza rounds did puff up in the oven - almost instantly when they hit the heat so I pulled them out and poked them with a fork and patted them down lightly. I did also add a little bit of lemon zest to the mascarpone... I'm a big fan of lemon zest and i really think it improved the taste. Good recipe overall, they looked lovely but next time i think i wouldn't bother with doing the pizza round... i'll find an alternative. This is still a keeper, i'll just change the base next time!