Smoked Salmon Pizza With Red Onion And Dill Recipes

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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

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 PIZZA WITH RED ONION AND DILL



Smoked-Salmon Pizza with Red Onion and Dill image

Red onion, capers and fresh dill make nice toppings. Serve the pizza with lemon wedges. From Bon Appetit, December 1998.

Provided by Vicki Butts (lazyme)

Categories     Seafood

Time 30m

Number Of Ingredients 8

10 oz purchased fully baked pizza crust
4 oz cream cheese, room temperature
1/4 c minced red onion
1 Tbsp chopped fresh dill
2 tsp prepared white horseradish
4 oz thinly sliced smoked salmon, or more if desired
2 tsp grated lemon peel
2 tsp capers, optional

Steps:

  • 1. Preheat oven to 450°F.
  • 2. Place pizza crust on baking sheet. Bake until crisp at edges, about 13 minutes. Transfer crust to rack; cool to lukewarm.
  • 3. 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 (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



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

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 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

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

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

Provided by Lambkyns

Categories     Onions

Time 18m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces prepared pizza dough
1 tablespoon olive oil
1/4 cup red onion, thinly sliced
1/2 cup dill cream
6 ounces smoked salmon, thinly sliced
1/2 cup sour cream
1 tablespoon fresh dill, chopped
1 tablespoon red onion, chopped
1 1/2 teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 500°F.
  • Prepare Dill Cream by combining sour cream, dill, onion and lemon juice in a small bowl.
  • 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.
  • 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.

Nutrition Facts : Calories 138.9, Fat 11.4, SaturatedFat 5.5, Cholesterol 28.6, Sodium 254.1, Carbohydrate 2.5, Fiber 0.1, Sugar 0.4, Protein 6.7

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.

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