Smoked-Salmon Pizza with Red Onion and Dill

Smoked-Salmon Pizza with Red Onion and Dill Recipe

This is an easy twist on the classic companion for a glass of chilled champagne: buckwheat pancakes called blini topped with sour cream and smoked salmon. Here a purchased pizza crust replaces the traditional blini as the base for the salmon; the sour cream is replaced by cream cheese enhanced with the piquant flavors of red onion, horseradish, fresh dill, and lemon peel.–Barbara Fairchild

Note

Be sure to let the crust cool a bit after you crisp it in the oven, so its heat won’t melt the cream-cheese topping or partially cook the salmon.

Smoked-Salmon Pizza with Red Onion and Dill Recipe

  • Quick Glance
  • 20 M
  • 35 M
  • Makes 6 appetizer servings

Ingredients

  • One 10-ounce, purchased fully baked thin pizza crust
  • 4 ounces cream cheese, room temperature
  • 1/4 cup minced red onion
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons finely grated lemon peel
  • 1 teaspoon prepared white horseradish
  • 6 ounces thinly sliced smoked salmon

Directions

  • 1. Preheat the oven to 450°F (230°C).
  • 2. Place the pizza crust on a heavy, large baking sheet. Bake until crisp at the edges, about 13 minutes. Transfer the crust to a rack; cool to lukewarm.
  • 3. Stir the cream cheese with the next four ingredients to combine. Season to taste with salt and pepper.
  • 4. Spread the cheese topping over the crust, leaving a 1-inch plain border. Top with the salmon.
  • 5. Cut the pizza into wedges; transfer to a platter to serve.
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Testers Choice

Testers Choice
Testers Choice
Karla Cyr

Jan 11, 2006

The popular lox on a bagel is reinvented into a delectable smoked-salmon pizza that’s suitable for summertime entertaining. This appetizer dons a creamy, cool layer of cream cheese and pieces of smoked salmon on a thin, crispy crust. The tried and true combination of lemon, dill, red onion, and horseradish mixed into whipped cream cheese complements the salmon perfectly. I’d recommend making the spread a day ahead of time to give the flavors a chance to blend—and to cut down on prep time. I’d also cut the pizza into small, finger-sized pieces, as I thought the wedges were too big. Make this smoked-salmon pizza one of you’re a-list appetizers. I’m sure it will please you and your guests.

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