Smoked Salmon Pizza

This makes a wonderful 10 minutes or less party offering or appetizer, as well as a light entree on summer nights. Complement it with a[ simple mixed green salad for supper.]

Total Time:
10 min
5 min
5 min

8 servings, 3 cuts each, as appetizer or party offering

  • 1 (12-inch) prepared thin crust pizza shell, recommended: Boboli brand
  • 1/2 cup sour cream
  • 1/2 lemon, juiced
  • 2 tablespoons fresh dill leaves, chopped or snipped
  • 1/3 pound Nova Scotia smoked salmon, thinly sliced
  • Toppings:
  • 1/4 English cucumber, thinly sliced
  • 1/4 red onion, finely chopped
  • 3 tablespoons capers, drained
  • Preheat oven to 400 degrees F.

  • Crisp pizza crust 5 minutes on perforated pizza pan or on oven rack.

  • While pizza crust is in oven, mix sour cream with lemon juice and dill in a small bowl.

  • Remove pizza shell from oven and let stand until cool to the touch. You have a pocket of time here to work on other recipes.

  • On cool, crisp pizza shell, spread the sour cream-dill sauce in an even layer. Evenly distribute sliced smoked salmon, working all the way to the edges.

  • Top pizza with sliced cucumber, red onion, and capers.

  • To serve, cut pizza in 1/2. Cut each 1/2 in 1/2 again, 4 cuts across. Turn the pan a 1/4 turn and slice into quarters, making 16 cuts.

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    Smoked Salmon Pizza (a la Wolfgang)

    Recipe courtesy of Bobby Flay