Made this pizza about a year ago.
Its a perfect summer appetizer – super fresh and not too heavy.
Sometime last year, Auntie Liz gave us a few packages of smoked salmon and this was one of two dishes that I came up. The other dish was smoked salmon eggs benny – check it out here. I think this pizza is a great way to ‘showcase’ the smoked salmon. Plus it’s makes a great appetizer and is really simple to prepare.
- 1 brick of cream cheese
- 2/3 C plain greek yogurt
- 3 tbsp fresh dill, chopped
- 6 oz smoked salmon
- Any crunchy grain (crackers, pizza dough, pita bread/ chips, etc.) – Made a whole wheat pizza crust
- Capers (optional)
- With an electric mixer, beat the cream cheese until creamy. Mix in yogurt and fresh dill.
- Spread on pizza crust and top with smoked salmon. Sprinkle fresh dill overtop.
Whole Wheat Pizza Crust (Original recipe)
- 1 tsp white sugar
- 1 1/2 C warm water
- 1 tbsp active dry yeast
- 1 tbsp olive oil
- 1/2 tsp salt
- 2 C whole wheat flour
- 1 1/2 C AP flour
- In a large bowl, dissolve sugar in warm water. Sprinkle yeast and let stand for 10 mins, until foamy.
- Stir olive oil and salt into yeast mixture. Mix in WW flour and 1 cup of AP flour until dough starts to come together. Knead dough with remaining AP flour, until all of the flour has been absorbed and the dough becomes smooth (approx. 10 mins).
- Place dough in an oiled bowl then cover loosely with a towel. Let stand in a warm place until doubled in size, about 1 hour.
- Once doubled, divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
- Preheat oven to 425 degrees F (220 degrees C). Roll dough until it will not stretch any further. Once it has reached the desired size, place on lined baking sheet. Top pizza with favorite toppings. (If using this recipe for smoked salmon pizza, just bake the crust without anything on top)
- Bake for 16 to 20 minutes in preheated oven at the lowest rack level, until the crust is crisp and golden at the edges.