Smoked Salmon Pizza With Red Onion and Dill
photo by Nif_H
- Ready In:
6 appetizer servings
- 1 (10 ounce) purchased fully baked prepared pizza crust (like Boboli)
- 4 ounces cream cheese, room temperature
- salt and pepper, to taste
- 1⁄4 cup minced red onion
- 1 tablespoon chopped fresh dill
- 2 teaspoons grated lemon peel
- 1 teaspoon prepared white horseradish
- 4 -6 ounces thinly sliced smoked salmon
- Preheat oven to 450 degrees.
- Place pizza crust on baking sheet.
- Bake until crisp at edges, about 13 minutes.
- Transfer crust to rack; cool to lukewarm.
- Blend cream cheese with next 4 ingredients.
- Season with salt and pepper.
- Spread cheese topping over crust, leaving 1-inch border.
- Top with salmon.
- Slice pizza and transfer to platter.
Questions & Replies
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I used a thin crust wholemeal pizza base which I baked at 200C fan forced for about 7 minutes and then topped with the low fat cream chheese, salmon, red shallots and some prawns I needed to use and then returned to the oven for 1 to 2 minutes to warm through the chilled ingredients, the result a delicous thin crispy pizza, thank you JackieOhNo! and Boomette for recommending, made for I Recommend Tag Game.
I omitted the red onion because of DH but I'm sure it would be great. The taste of fresh dill was great in this. I omitted the horseradish cause I don't care for that. And now I see that I made a mistake. I used 2 tsp of fresh lemon juice instead of the peel LOL No wonder it was lemony a lot. But we liked it. It's a great appetizer to serve. Thanks Jackie. Made for Potluck tag
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I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!