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Smoked Salmon Pizza with Red Onion

A smoked salmon pizza with cream cheese, red onion, and dill with one wedge cut out.
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.
Barbara Fairchild

Prep 15 mins
Cook 20 mins
Total 35 mins
6 servings
101 kcal


  • One store-bought, fully baked thin pizza crust
  • 4 ounces cream cheese at room temperature
  • 1/4 cup minced red onion
  • 1 tablespoon chopped dill leaves
  • 2 teaspoons finely grated lemon peel
  • 1 teaspoon prepared white horseradish or to taste
  • Salt and freshly ground black pepper to taste
  • 6 ounces thinly sliced smoked salmon


  • 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.