Smoked Salmon Pizza with Red Onion & Capers
Lox and bagels are good but this pizza takes the concept to a whole new level. Cut into larger pieces as a main course are smaller ones for a hors d’ oeuvres.
Ingredients
- 4 oz cream cheese softened
- 1 tsp dill fresh chopped
- 1 tbsp caper drained & chopped
- 2 oz salmon smoked, crumbled
- 2 tbsp red onion
- 1 cup mozzarella cheese shredded
- 2 tbsp Parmesan cheese
- 1 lemon half
- pizza crust of your choice
Instructions
- Preheat the oven to 500 F (260 C).
- Press your dough into about a 10 to 12 inch pie
- Combine the cream cheese, dill and chopped capers.
- Spread a thin layer of the cream cheese onto the dough.
- Spread the chunks of salmon evenly over the top.
- Top with mozzarella and parmesan cheese, and the think sliced of red onion.
- Place the pizza on a pizza stone or sheet pan.
- Bake for 8 to10 minutes until the crust becomes crisp.
- Cut into individual slice or smaller portions to serve as an hors d’oeuvres.
Notes
(after many tests I prefer the hot smoked fillets instead of the lox style “soft” salmon which can be mushy and strong tasting)
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