Best 20 Salmon Pizza Recipes

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Salmon pizza is a delicious and flavorful dish that combines the best of both worlds: The rich, flaky texture of salmon and the crispy, cheesy goodness of pizza. Whether you're looking for an easy weeknight meal or a fun weekend project, salmon pizza is a great choice. With a variety of toppings and sauces to choose from, you can easily customize this dish to your liking. In this article, we'll provide you with a step-by-step guide to making the perfect salmon pizza, along with some tips and tricks for getting the most out of this delicious dish.

Let's cook with our recipes!

SMOKED SALMON PIZZA



Smoked Salmon Pizza image

This makes a wonderful 10 minutes or less party offering or appetizer, as well as a light entree on summer nights. Complement it with a simple mixed green salad for supper.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 10m

Yield 8 servings, 3 cuts each, as appetizer or party offering

Number Of Ingredients 8

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
1/4 English cucumber, thinly sliced
1/4 red onion, finely chopped
3 tablespoons capers, drained

Steps:

  • Preheat oven to 400 degrees F.
  • Crisp pizza crust 5 minutes on perforated pizza pan or on oven rack.
  • While pizza crust is in oven, mix sour cream with lemon juice and dill in a small bowl.
  • Remove pizza shell from oven and let stand until cool to the touch. You have a pocket of time here to work on other recipes.
  • On cool, crisp pizza shell, spread the sour cream-dill sauce in an even layer. Evenly distribute sliced smoked salmon, working all the way to the edges.
  • Top pizza with sliced cucumber, red onion, and capers.
  • To serve, cut pizza in 1/2. Cut each 1/2 in 1/2 again, 4 cuts across. Turn the pan a 1/4 turn and slice into quarters, making 16 cuts.

SMOKED SALMON PIZZA



Smoked Salmon Pizza image

Provided by Wolfgang Puck

Categories     Onion     Bake     Kid-Friendly     Quick & Easy     Dinner     Lunch     Salmon     Fall     Winter     Healthy     Party     Dill     Parade     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 5

8 ounces prepared pizza dough
1 tablespoon olive oil
1/4 cup thinly sliced red onion
1/2 cup Dill Cream
6 ounces thinly sliced smoked salmon

Steps:

  • 1. Preheat the oven to 500°F.
  • 2. On a lightly floured surface, roll the dough out into a 10-inch round. Transfer dough to a rimless baking sheet; brush with olive oil. Scatter sliced onion over the top. Bake until crust is golden brown, 6 to 8 minutes. Let cool 5 minutes.
  • 3. Spread the Dill Cream over the top to within an inch of the edge. Arrange the salmon to cover the surface entirely. Use a pizza wheel to slice into 6 pieces.

SMOKED SALMON PIZZA



Smoked Salmon Pizza image

This is a winning combination of foods! If you love salmon and pizza, you're sure to love this quick simple fix!

Provided by Melissa Harrington

Categories     Seafood     Fish     Salmon     Smoked

Time 20m

Yield 4

Number Of Ingredients 6

1 (12 inch) pre-baked pizza crust
1 tablespoon olive oil
1 cup smoked salmon, cut into 1/2 inch pieces
½ (6 ounce) jar marinated artichoke hearts, drained and quartered
2 tablespoons chopped sun-dried tomatoes
2 cups shredded mozzarella cheese

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Spread the olive oil over the pizza crust, then sprinkle with the smoked salmon, artichokes, and sun-dried tomatoes. Sprinkle the mozzarella cheese evenly over the pizza.
  • Bake in the preheated oven until the cheese has melted and is bubbly, 10 to 15 minutes.

Nutrition Facts : Calories 536.3 calories, Carbohydrate 54.8 g, Cholesterol 54 mg, Fat 21 g, Fiber 3 g, Protein 34.9 g, SaturatedFat 8.5 g, Sodium 1310.8 mg, Sugar 3.3 g

SMOKED SALMON, DILL AND GOAT CHEESE PIZZA



Smoked Salmon, Dill and Goat Cheese Pizza image

Categories     Appetizer     Bake     Goat Cheese     Salmon     Summer     Dill     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 12-inch pizza

Number Of Ingredients 7

1 1-pound frozen white bread dough piece, thawed
3/4 cup packed chopped fresh dill
Olive oil
7 ounces soft mild goat cheese (such as Montrachet), crumbled
1/2 cup chopped red onion
4 ounces smoked salmon, cut into 1-inch pieces
1/4 cup brine-cured olives (such as Kalamata), pitted, halved

Steps:

  • Let dough rise in warm draft-free area until doubled, about 1 hour.
  • Preheat oven to 450°F. Butter 12-inch-diameter pizza pan. Knead dough briefly on floured surface. Sprinkle 1/4 cup dill over and knead dough until dill is well incorporated. Roll out dough on lightly floured surface to 12-inch round. Transfer to prepared pan. Build up edges of dough to form rim. Brush dough lightly with olive oil. Sprinkle 1/4 cup dill over, then goat cheese. Top with onion. Bake until cheese melts and crust is golden brown, about 20 minutes. Sprinkle smoked salmon, olives and remaining 1/4 cup dill over.

SMOKED SALMON PIZZA (A LA WOLFGANG)



Smoked Salmon Pizza (a la Wolfgang) image

Provided by Bobby Flay

Categories     main-dish

Time P1DT6h

Yield 4 servings

Number Of Ingredients 18

1 cup kosher salt
1/4 cup light brown sugar
1/4 cup granulated sugar
1 tablespoon crushed black peppercorns
1 whole side salmon, pin bones removed
2 cups warm water (105 degrees F to 115 degrees F)
2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
2 teaspoons fine sea salt
Extra-virgin olive oil, for brushing
Canola oil, for brushing
3/4 cup creme fraiche
2 tablespoons finely chopped mixed fresh herbs (dill, chervil, chives, parsley), plus more whole herbs for garnish
2 teaspoons finely grated lemon zest
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup capers in brine, rinsed
1 red onion, thinly sliced

Steps:

  • For the smoked salmon: Mix the kosher salt, brown sugar, granulated sugar and peppercorns in a medium bowl. Cut a piece of extra-wide aluminum foil a little longer than the length of the salmon. Place an equally long piece of plastic wrap on top of the foil. Sprinkle one-third of the salt rub onto the plastic. Lay one side of the salmon skin-side down onto the rub. Sprinkle another third of the rub onto the flesh of the salmon. Place the second side of the salmon flesh-side down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold the plastic over the salmon to cover, and then close the edges of the foil together and crimp tightly around the salmon. The salmon should be folded in half and wrapped.
  • Place the wrapped salmon on a baking sheet and top with another baking sheet. Weigh the top pan down with a brick or two. Refrigerate the salmon for 12 hours. Flip the salmon over and refrigerate for another 12 hours. Some juice will leak out during the refrigeration process, so make sure there's a place for the runoff to gather.
  • Unwrap the salmon and rinse off the salt rub with cold water. Pat the salmon dry with paper towels and place in a cool, dry place (not the refrigerator) until the surface of the salmon is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
  • Preheat the smoker. Smoke the salmon over the smoldering alder wood chips until the thickest part of the salmon registers 150 degrees, about 30 minutes. Keep the temperature inside the smoker between 190 and 200 degrees F. Serve the salmon immediately, or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
  • Meanwhile, for the pizza dough: Place the warm water and yeast in a large bowl. When the yeast dissolves, let the water stand about 5 minutes. Stir in 3 cups of the flour and the fine salt until smooth. Stir in an additional 2 cups of the flour and continue adding flour (up to 1/2 cup) 1 tablespoon at a time, until the dough comes away from the bowl but is still sticky.
  • Turn the dough out onto a lightly floured work surface, and knead with lightly floured hands. Slap the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself using a bench scraper or a wide knife to help scrape dough from surface. Repeat the process until the dough is easier to handle, about 10 times. Finish kneading until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes.
  • Lightly oil a bowl with olive oil. Shape the dough into 2 balls and transfer to the bowl. Turn to coat the dough. Cover the bowl with plastic wrap and let it rise in a warm place until the dough doubles in volume, about 3 hours. The dough is done when you press it with your finger and an indent remains.
  • Gently remove the dough from the bowl. Roll each dough half into a ball and place on a lightly-floured baking sheet. Brush the dough balls lightly with olive oil. Cover the baking sheet lightly with plastic wrap and set aside for 15 minutes.
  • Prepare charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, and leaving the other half with no coals.
  • Stretch and shape each piece of dough into a 10-inch-round on a flat surface. Brush the tops of each round with canola oil and sprinkle with salt and pepper. Place the rounds on the grilling stones and cook until the bottoms are lightly golden brown, 2 to 3 minutes. Brush the tops of the rounds with oil, flip and cook until the bottoms are lightly golden brown, 2 to 3 minutes.
  • For the assembly: Whisk the creme fraiche, chopped herbs, zest together and sprinkle with salt and pepper. Spread the creme fraiche mixture on top of each cooked dough round. Flake some of the smoked salmon and place on top of the creme fraiche mixture. Top with the capers and onions. Garnish with whole herbs. Serve immediately.

SMOKED SALMON PIZZA WITH RED ONION AND DILL



Smoked Salmon Pizza With Red Onion and Dill image

Topped with cream cheese, salmon, and fresh dill, this party pizza is easy to make and is perfect with a glass of champagne! Red onion, capers, and fresh dill make nice toppings. Serve the pizza with lemon wedges.

Provided by JackieOhNo

Categories     Brunch

Time 23m

Yield 6 appetizer servings

Number Of Ingredients 8

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

Steps:

  • 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.

SMOKED SALMON PIZZA



Smoked Salmon Pizza image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 6

1 pre-baked 12-inch diameter pizza shell (recommended: Boboli)
8 ounces soft cream cheese
2 tablespoons granulated garlic
6 ounces smoked sliced salmon
1/3 cup chopped fresh chives
3 tablespoons chopped capers

Steps:

  • Preheat oven to 350 degrees F.
  • Place pizza shell on a baking sheet. Spread cream cheese over entire surface of pizza shell. Sprinkle with garlic powder and lay salmon slices on top. Bake until cream cheese melts and salmon is golden. Top with chives and capers.

SMOKED SALMON AND BRIE PIZZA



Smoked Salmon and Brie Pizza image

Make and share this Smoked Salmon and Brie Pizza recipe from Food.com.

Provided by teapotter

Categories     Very Low Carbs

Yield 8-10 as a starter, 4-6 serving(s)

Number Of Ingredients 6

1/2 cup extra virgin olive oil, approximately
1 lb brie cheese
12 ounces smoked salmon
1 small red onion
to taste fresh dill sprig, for garnish
to taste basic pizza dough

Steps:

  • To prepare the Brie, discard the rind and cut the cheese in small pieces.
  • Slice the onion very thinly and quarter the slices. Separate the onion pieces.
  • Cut the salmon into small pieces.
  • Prepare the dough and preheat the oven as directed in the basic recipe. Shape the pizza dough.
  • Divide the dough and roll into small pies, about 3 to 4 inches in diameter. Prick dough all over with the tines of a fork, then brush with olive oil.
  • Transfer the pie to the preheated baking surface and bake until the crust just begins to brown, about 6 minutes.
  • Remove from the oven and cover with the cheese, leaving a 1/2 inch border around the edges.
  • Arrange the salmon and onion on top and drizzle evenly with olive oil.
  • Return to the oven and bake until the crust is golden brown and puffy, the cheese begins to melt and the salmon is heated through, about 4 minutes.
  • Remove from the oven to a cutting tray or board and lightly brush the crust with olive oil.
  • Garnish with the dill.
  • Slice and serve immediately.
  • Recipe found on the Chatelaine recipe forum site. - - - - - - - - - - - - - - - - - -

BRUNCH PIZZA WITH SCRAMBLED EGGS AND SMOKED SALMON



Brunch Pizza with Scrambled Eggs and Smoked Salmon image

Provided by Food Network

Categories     main-dish

Time 4h25m

Yield 2 servings

Number Of Ingredients 20

6 ounces Pizza Dough, recipe follows
Chili Garlic Oil, recipe follows
4 large eggs
1/4 cup milk
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1/4 cup grated mozzarella
1/4 cup grated Fontina
2 ounces smoked salmon, cut into very thin slices
Chopped chives, for garnish
2 tablespoons salmon roe, optional
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled)
2 cups extra-virgin olive oil
1 tablespoon red pepper flakes

Steps:

  • Place a pizza stone on the middle rack of the oven and preheat oven to 500 degrees F.
  • On a lightly floured surface, stretch or roll out the dough to an 8-inch round. Place the dough on a pizza peel that has been dusted with flour or semolina (you can also place on a cookie sheet). Lightly brush the surface of the dough with the chili oil. Place on the pizza stone and bake until the bottom begins to turn golden brown, but the pizza is not cooked through, about 6 to 8 minutes. Remove from the oven and set aside.
  • In a medium bowl, whisk together the eggs, milk, salt, and pepper. Place a nonstick 10-inch skillet over medium-high heat. When the pan is hot add the olive oil and butter and cook until the butter is melted. Add the egg mixture and cook, stirring constantly, until the eggs are scrambled but still fairly wet, about 4 minutes. The eggs will cook further in the oven so it is important not to overcook them. Remove from the heat and remove from the pan to stop the cooking.
  • Spread the eggs on the Pizza Dough, leaving a 1/2-inch border around the edges. Scatter the mozzarella cheese and Fontina cheese evenly over the eggs. Return to the oven and cook just until the cheese melts and is bubbly, about 5 minutes.
  • Remove the pizza from the oven and transfer to a firm surface. Arrange the smoked salmon slices over the surface of the pizza, covering the whole thing. Garnish with the chopped chives and salmon eggs.
  • 1 tablespoon extra-virgin olive oil, plus additional for brushing
  • In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
  • In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
  • Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
  • Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
  • In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)
  • Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.

PIZZA TOPPING - SMOKED SALMON PIZZA



Pizza Topping - Smoked Salmon Pizza image

We often have pizza nights and our guests are encouraged to tell us in advance their favourite topping so we can shop up. I have a whole bench with different toppings and already made bases, we use Recipe #256080, our guests then dress their own pizza. We have come up with really good flavours and some flavours that are only meant to be made once. This pizza was one of the inventions founded by a few people. Capers may be salty so don't add salt until you sample the cooked pizza first.

Provided by Chef floWer

Categories     Lunch/Snacks

Time 20m

Yield 1 20 cm Pizza

Number Of Ingredients 8

1 prepared pizza crust
1/2 cup tomato pizza sauce (if base doesn't already come with tomato sauce)
100 g smoked salmon, finely sliced
1/2 red onion, sliced
1/2 cup mozzarella cheese, grated or 100 g provolone cheese, thinly sliced
2 tablespoons capers, drained
5 fresh basil leaves or 1/2 teaspoon dried basil
1/2 teaspoon olive oil (to oil the base of the pizza)

Steps:

  • Pre-heat oven at 190oC/375oF/Mark 5.
  • Add tomato sauce on prepared pizza crust/pizza base if it already doesn't come with tomato sauce.
  • Scatter one layer of smoked salmon evenly on tomato base (more if you prefer), scatter red onions, cheese, capers, tear or sprinkle basil around pizza.
  • Bake in oven for 15 mins or until base is cooked and topping heated through - Enjoy.

Nutrition Facts : Calories 425.1, Fat 22.3, SaturatedFat 9.1, Cholesterol 67.2, Sodium 2247.9, Carbohydrate 21.8, Fiber 1.9, Sugar 14.1, Protein 34.1

SMOKED-SALMON PIZZA WITH RED ONION AND DILL



Smoked-Salmon Pizza with Red Onion and Dill image

Provided by Maria Watson

Categories     Onion     Bake     Quick & Easy     Lunch     Cream Cheese     Salmon     Dill     Bon Appétit     California

Yield Serves 6 as an appetizer

Number Of Ingredients 7

1 10-ounce purchased fully baked pizza crust
4 ounces cream cheese, room temperature
1/4 cup minced red onion
1 tablespoon chopped fresh dill
2 teaspoons grated lemon peel
1 teaspoon prepared white horseradish
4 to 6 ounces thinly sliced smoked salmon

Steps:

  • Preheat oven to 450°F. 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.

SMOKED SALMON PIZZA



Smoked Salmon Pizza image

Provided by Florence Fabricant

Categories     dinner, appetizer, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

3 to 4 ounces smoked salmon, sliced paper thin
Pizza dough at room temperature (see recipe)
4 tablespoons extra-virgin olive oil
1/2 medium-size red onion, sliced thin
1/4 cup minced fresh dill
1/3 cup sour cream or creme fraiche
Freshly ground black pepper to taste
4 heaping tablespoons domestic golden caviar (optional)
1 heaping tablespoon black caviar (optional)
4 sprigs fresh dill for garnish

Steps:

  • Preheat oven, preferably with a pizza stone inside, to 500 degrees for 30 minutes.
  • While oven is heating, cut salmon into 2-inch squares and reserve.
  • Roll or stretch dough into four 8-inch circles. If using a pizza stone, put the circles on a lightly floured wooden peel. Otherwise put them on an oiled, floured baking sheet.
  • Brush each pizza with olive oil to within 1 inch of the edge and sprinkle with red onion. Put pizzas in the oven and bake 8 to 12 minutes, until crusts are golden brown.
  • While pizzas are baking, mix dill with sour cream and season with pepper.
  • When pizzas are done, transfer to warm dinner plates and spread with the sour cream mixture. Arrange the pieces of salmon on top, and if desired, put a tablespoon of golden caviar in the center of each and spoon a little black caviar on the golden caviar. Garnish each pizza with a sprig of dill and serve.

KATHY'S SMOKED SALMON PIZZA



Kathy's Smoked Salmon Pizza image

This is great for a light supper. It's easy, too, so put away that frozen pizza!-Kathy Petty, Portland, Oregon

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 25m

Yield 6-8 slices.

Number Of Ingredients 6

1 prebaked 12-inch thin pizza crust
1/2 cup ranch salad dressing
6 slices tomato
1/2 cup crumbled feta cheese
1 package (3 ounces) smoked salmon or lox
4 slices provolone cheese, cut in half

Steps:

  • Place crust on an ungreased 14-in. pizza pan. Spread with ranch dressing; top with tomato, feta cheese and salmon. Arrange provolone cheese over top. , Bake at 425° for 15-20 minutes or until cheese is melted.

Nutrition Facts :

SALMON AND BRIE PIZZA



Salmon and Brie Pizza image

I found this recipe in a NZ magazine, so made it (with adjustments to suit us) whilst we were on holiday.

Provided by JustJanS

Categories     Lunch/Snacks

Time 25m

Yield 2 pizzas

Number Of Ingredients 7

2 8-inch prepared pizza crust
100 g smoked salmon, chopped
100 g brie cheese, thinly sliced
1 tomatoes, sliced
1/2 red onion, finely sliced
sour cream, to serve
3 tablespoons pesto sauce (I used a commercial basil-based one)

Steps:

  • Pre-heat your oven to 200c degrees.
  • Spread the pizza bases with half of the pesto on each.
  • Arrange the remaining ingredients in the order given over each of the pizzas using half on each.
  • Place on a baking sheet in pre-heated oven for about 15 minutes until cheese is melted and golden brown and base is crisp.
  • Cut into wedges and offer sour cream on the side.

SIMPLE COLD SALMON AND CAPER PIZZA



Simple Cold Salmon and Caper Pizza image

This is a cold pizza made with salmon, cream cheese, mayo, dill, ranch dressing mix and capers. It's very simple and easy to make. The hardest part is baking the crust! I came up with this after trying a veggie pizza recipe that I really loved. This is a regular at family gatherings. Hope you enjoy.

Provided by mrsmeduck

Categories     Spreads

Time 40m

Yield 12-24 serving(s)

Number Of Ingredients 7

6 ounces smoked salmon
2 (8 ounce) packages cream cheese
3/4 cup mayonnaise
1 1/2 tablespoons dill
1/2 ounce dry ranch dressing mix (1/2 pack)
2 ounces capers
16 ounces crescent roll dough

Steps:

  • Unroll crescent roll dough to desired thickness into the shape of a square flat onto a cookie sheet. Bake according to package directions and allow one hour to cool.
  • While crust is cooling mix softened cream cheese, mayo, dill and ranch dressing mix.
  • Spread on cooled crust.
  • Top with smoked salmon and capers, more or less to taste.
  • Cut into desired number of pieces. Keep refrigerated.

Nutrition Facts : Calories 321.9, Fat 21, SaturatedFat 8.8, Cholesterol 67.9, Sodium 659.1, Carbohydrate 25, Fiber 1.6, Sugar 3.8, Protein 8.8

SMOKED SALMON TOMATO PIZZA



Smoked Salmon Tomato Pizza image

This quick and easy appetizer comes in handy when you find yourself in a time crunch. Natalie Lodes from Plantation, Florida says her "honey" likes this recipe so much that he can almost eat the entire thing by himself.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 slices.

Number Of Ingredients 8

1 prebaked 12-inch thin pizza crust
1 cup whipped cream cheese
4 ounces smoked salmon or lox, cut into thin strips
1 cup chopped tomato
1/4 cup chopped red onion
2 tablespoons capers, drained
2 tablespoons minced fresh parsley
Pepper to taste

Steps:

  • Place the crust on an ungreased 12-in. pizza pan. Bake at 450° for 8-10 minutes or until heated through. Spread with cream cheese. , Sprinkle with salmon, tomato, onion, capers, parsley and pepper. Cut into slices.

Nutrition Facts :

SMOKED SALMON PIZZA



Smoked Salmon Pizza image

Need a special meal in a hurry? Monica Woods of Springfield, Missouri shares this dressed-up entree that's not only elegant, but a snap to prepare.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 20m

Yield 10 slices.

Number Of Ingredients 7

1 prebaked 12-inch pizza crust
1/4 cup ranch salad dressing
1/4 teaspoon lemon juice
6 ounces fully cooked smoked salmon fillets, flaked
3/4 cup thinly sliced cucumber
1/4 cup chopped red onion
1 tablespoon capers

Steps:

  • Place crust on an ungreased 12-in. pizza pan. Bake at 450° for 5-7 minutes or until golden brown. Cool for 5 minutes., In a small bowl, combine dressing and lemon juice; spread over crust. Top with salmon, cucumber, onion and capers.

Nutrition Facts : Calories 171 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

SAM'S SMOKED SALMON, DILL & GOAT CHEESE PIZZA



Sam's Smoked Salmon, Dill & Goat Cheese Pizza image

Make and share this Sam's Smoked Salmon, Dill & Goat Cheese Pizza recipe from Food.com.

Provided by Karen in MA

Categories     < 30 Mins

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

1 pizza crust, pre-baked (10 ounce)
olive oil
1/4 cup fresh dill, chopped
5 ounces soft fresh goat cheese
1/2 small red onion, thinly sliced
4 ounces smoked salmon, cut into 1-inch pieces
3 tablespoons capers (optional)

Steps:

  • Preheat oven to 450.
  • Brush crust lightly with olive oil.
  • Spread goatcheese over the crust, sprinkle with 1/2 the dill then top with sliced onions.
  • Bake until cheese melts and crust starts getting crispy about 12 minutes.
  • Remove from oven, top with salmon and remaining dill.

LAVASH PIZZA WITH SMOKED SALMON



Lavash Pizza With Smoked Salmon image

This is inspired by Wolfgang Puck's signature smoked salmon pizza, and it's a great way to work more salmon, rich in omega-3 fats, into your diet. The trick here is to bake the lavash just until the edges are crisp, but not so long that it's too crisp all the way through to cut easily.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, appetizer

Time 20m

Yield Serves two

Number Of Ingredients 8

1 9-by-12-inch lavash
1/4 cup drained regular 2 percent yogurt or thick, Greek-style 2 percent yogurt
1 teaspoon freshly squeezed lemon juice
1 teaspoon minced fresh dill or chives
1 tablespoon extra-virgin olive oil, plain or mixed with 1 finely minced clove garlic
3 to 4 ounces thinly sliced smoked salmon (enough to cover the lavash)
2 additional teaspoons chopped chives
Freshly ground pepper

Steps:

  • Heat the oven to 375 degrees. Place the lavash on a baking sheet. Bake for 8 to 10 minutes, just until the edges are crisp and browned. Remove from the heat, brush with the oil and set aside.
  • Mix together the yogurt, lemon juice and 1 teaspoon dill or chives. Season to taste with salt and pepper. Spread over the lavash in a thin layer. Top with overlapping slices of smoked salmon. Sprinkle the salmon with chives, grind on some pepper and serve.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 10 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 2 grams, Sodium 509 milligrams, Sugar 2 grams

PIZZA WITH PESTO AND SMOKED SALMON



Pizza with Pesto and Smoked Salmon image

Provided by Sue Ellison

Categories     Fish     Appetizer     Bake     Ricotta     Salmon     Summer     Bon Appétit     Colorado     Sugar Conscious     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 6

1 All Ready Pie Crust (half of 15-ounce package)
1/2 cup ricotta cheese
3 tablespoons purchased pesto
3 tablespoons pine nuts
3 ounces thinly sliced smoked salmon, cut into 1-inch pieces
Fresh basil sprig

Steps:

  • Preheat oven to 400°F. Lay pie crust in center of baking sheet. Fold in 1/2-inch of crust edge. Stand up double edge and crimp decoratively, forming upright rim. Blend cheese and pesto in small bowl. Spread cheese mixture over crust. Sprinkle with pine nuts. Bake pizza until crust is set and golden, about 18 minutes.
  • Arrange salmon pieces over pizza. Garnish with basil and serve.

Tips:

  • Choose the right salmon: Use fresh, wild-caught salmon for the best flavor and texture. If using frozen salmon, thaw it completely before cooking.
  • Cook the salmon properly: Salmon should be cooked to an internal temperature of 145°F (63°C). Overcooked salmon will be dry and tough.
  • Use a flavorful pizza sauce: A simple tomato sauce or pesto sauce works well with salmon pizza. You can also use a creamy sauce, such as Alfredo sauce or béchamel sauce.
  • Add your favorite toppings: In addition to salmon, you can add a variety of toppings to your pizza, such as vegetables, cheese, and herbs.
  • Bake the pizza until the crust is golden brown and the cheese is melted and bubbly: This usually takes about 10-12 minutes.

Conclusion:

Salmon pizza is a delicious and easy-to-make meal that is perfect for any occasion. With a few simple ingredients, you can create a pizza that is both flavorful and nutritious. So next time you're looking for a quick and easy dinner, give salmon pizza a try.

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