This smoked salmon pizza with red onion and dill is an easy twist on buckwheat pancakes, or blini, topped with sour cream and smoked salmon. It’s more approachable yet no less elegant and an infallibly impressive appetizer.
Smoked Salmon Pizza with Red Onion
- Quick Glance
- 15 M
- 35 M
- Makes 6 appetizer servings
Preheat the oven to 450°F (230°C) or according to the pizza crust package directions.
Place the pizza crust on a heavy, large baking sheet. Bake until crisp at the edges, 5 to 13 minutes, depending on whether you’re warming a store-bought crust or baking crust from dough.
Transfer the crust to a wire rack and let it cool to lukewarm or room temperature so its heat won’t melt the cream-cheese topping or partially cook the salmon.
Stir the cream cheese, onion, dill, lemon peel, and horseradish to combine. Season to taste with salt and pepper.
Spread the cream cheese mixture over the cooled crust, leaving a 1-inch plain border. Drape the salmon slices atop the pizza. Cut it into wedges, transfer to a platter, and serve with chilled white wine or rosé, preferably one with some effervescence to cut the richness. Originally published January 11, 2006.
Recipe Testers' Reviews
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 ribbons of smoked salmon on a thin, crisp pizza 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 the day of your gathering.
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 your a-list appetizers. I’m sure it will please you and your guests.
Smoked salmon, cream cheese, and red onion are classic toppings for fresh, chewy bagels, but this recipe proves that they work equally well on pizza. It's just a great blend of flavors, especially when you add some dill, horseradish, and lemon.
This recipe was super easy to make and everyone enjoyed it. We used it as a main course with a salad on the side, so we got 3 servings. I made the Leite's semolina pizza dough, which also was easy and came together quickly. I didn't have a terribly uniform thickness in the dough, so some spots were nicely crisp and others were more chewy. I wanted to cook it longer but worried that the thin spots would burn. The whole thing was good but we really liked the crispy pieces.
Also, dropping a few capers on top wouldn't be a bad thing! We got 3 entree servings.