Smoked Salmon Pizza With Lemon, Red Onion And Capers
Creamy, salty, tangy and rich – this pizza is totally crave worthy!
Posted by sevimel
About
Based on the flavors of the ever popular NYC classic, bagels and lox, this pizza starts with a dill flavored cream cheese and is then topped with smoked salmon, red onions, capers and mozzarella cheese. A squeeze of lemon as it comes out of the oven adds a refreshing tang. You'll be addicted to this one once you try it!
Makes a 10 – 12 inch pie
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You Will Need (9 things)
- 2 tbsp grated Parmesan Cheese
- Half a Lemon
- Pizza Dough of your choice
- 2 tbsp thinly sliced Red Onion
- 1 cup shredded Mozzarella Cheese
- 2 oz smoked Salmon , crumbled (after many tests I prefer the hot smoked fillets instead of the lox style “soft” salmon which can be mushy and strong tasting)
- 1 tbsp Capers , drained & chopped
- 1 tsp fresh chopped Dill
- 4 oz Cream Cheese , softened
Steps (1 step, 40 minutes)
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1
Roll or press out your dough into about a 10 to 12 inch pie. Combine the cream cheese, dill and chopped capers (use the tiny ones, not the big caper berries that I used in the photos – it’s easier!) in a small bowl, mixing well. Spread the cream cheese onto the dough – this is your “sauce.” Sprinkle the salmon evenly over the top. Top with mozzerella & parmesan cheeses, followed by the red onion. Bake for 8 – 10 minutes on a preheated stone at 500 degrees. In the absence of a pizza stone you could bake it on a sheet pan but it may need a couple of extra minutes. Remove from oven, cut into slices, and squeeze the half lemon over it just before serving.