Smoked-Salmon Pizza with Red Onion and Dill

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


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


  • 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


  • 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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