Smoked Salmon Pizza
Total: 10 min
Prep: 5 min
Cook: 5 min
Yield: 8 servings, 3 cuts each, as appetizer or party offering
1 (12-inch) prepared thin crust pizza shell, recommended: Boboli brand
1/2 cup sour cream
1/2 lemon, juiced
2 tablespoons fresh dill leaves, chopped or snipped
1/3 pound Nova Scotia smoked salmon, thinly sliced
Toppings:
1/4 English cucumber, thinly sliced
1/4 red onion, finely chopped
3 tablespoons capers, drained
Preheat the oven to 400°F. Crisp the pizza crust for 5 minutes on a perforated pan or oven rack.
While the crust is baking, mix sour cream, lemon juice, and dill in a small bowl.
Once the crust is cool, spread the sour cream-dill sauce evenly over it. Top with sliced smoked salmon, cucumber, red onion, and capers.
Slice the pizza into 16 pieces by cutting each half into quarters and then turning the pan to slice into quarters.
Prep: 5 min
Cook: 5 min
Yield: 8 servings, 3 cuts each, as appetizer or party offering
1 (12-inch) prepared thin crust pizza shell, recommended: Boboli brand
1/2 cup sour cream
1/2 lemon, juiced
2 tablespoons fresh dill leaves, chopped or snipped
1/3 pound Nova Scotia smoked salmon, thinly sliced
Toppings:
1/4 English cucumber, thinly sliced
1/4 red onion, finely chopped
3 tablespoons capers, drained
Preheat the oven to 400°F. Crisp the pizza crust for 5 minutes on a perforated pan or oven rack.
While the crust is baking, mix sour cream, lemon juice, and dill in a small bowl.
Once the crust is cool, spread the sour cream-dill sauce evenly over it. Top with sliced smoked salmon, cucumber, red onion, and capers.
Slice the pizza into 16 pieces by cutting each half into quarters and then turning the pan to slice into quarters.