Smoked-Salmon Pizza with Red Onion and Dill

by Barbara Fairchild
from The Bon Appétit Cookbook
(John Wiley & Sons, 2006)
Makes 6 appetizer servings

This is any 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.

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.—Barbara Fairchild

convert 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

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Method
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.

Recipe © 2006 by Condé Nast Publications. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.