Smoked Salmon Pizza


March 28, 2012

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This recipe for Smoked Salmon Pizza is adapted from a recipe by Wolfgang Puck.  It makes a nice appetizer at any time of the day. Serve it as part of a brunch menu, a first course at lunch or with evening cocktails.

Makes 1 pizza


225 g prepared (unbaked) pizza dough (white or whole wheat)

1 tablespoon olive oil

1/4 large or 1/2 small red onion, sliced thinly

125 ml sour cream

1 teaspoon dried dill (or 1 tablespoon chopped fresh dill)

1 tablespoon chopped red onion

1 1/2 teaspoons lemon juice

150 g thinly sliced smoked salmon

1 large or 2 small tomatoes, sliced thinly (optional)


Preheat the oven to 250°C.

On a lightly floured surface, roll the dough out into a round about 25 cm in diameter. The thinner the dough, the crispier the crust when baked. Transfer the dough to a baking sheet and brush the dough with olive oil.

Scatter the sliced onion over the top of the dough and bake until the crust is golden brown, about 7 to 10 minutes, depending on the thickness of the dough. Let the baked crust cool for 5 minutes

While the crust bakes, mix together the sour cream, dill, chopped red onion and lemon juice.

After the crust cools, spread the sour cream mixture over the top of the crust to within one inch of the edge. Arrange the salmon to cover the surface entirely. Use a pizza wheel to slice the pizza into 6 pieces. If using tomato, top each piece of pizza with one or two tomato slices. Serve immediately.

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