Smoked salmon pizza appetizer recipe

Smoked Salmon Pizza – Tasty Tuesday!

January 8, 2013 by Michelle

If you haven’t figured it out yet, I’m an entertainer.  I love having people over, and I think half the reason is that it gives me an excuse to come up with new and creative foods to serve them.  Whenever people come to my house, they know they’ll leave full, and I know I’ll still have leftovers – which means lunch and dinner for the next couple days!

Over New Year’s, I realized that I had a lot of smoked salmon that I wanted to use.  I wanted to make something that wasn’t a traditional use of the smoked salmon – otherwise, I’d just eat it all before my guests got to see it.  Smoked salmon happens to be one of my favorite food groups.  As I looked around at the other dishes I was planning to serve – my guacamole, buffalo chicken dip, antipasti skewers, and the like, I realized I needed something a little heartier.

And thus smoked salmon pizza was born.

Smoked salmon pizza appetizer recipe

One friend told me that she’s glad I didn’t tell her what she was eating before she had some.  She didn’t know if she would have been brave enough to try it, but she – and everyone else – loved it.  And that’s half the fun of entertaining, too.  I love seeing what new foods I can serve and others serve and seeing what things I like that I had no idea would appeal to me.

Smoked Salmon Pizza

Ingredients:
Dough for one pizza, either store-bought (my local produce market has awesome pizza dough, as does Trader Joe’s) or from my pizza dough recipe
1/2 red onion, thinly sliced
1 small jar artichokes, drained, rinsed and chopped
1 small jar sundried tomatoes, drained and sliced thinly
4 oz smoked salmon
6 oz mozzarella cheese
pepper, to taste
olive oil*

*In place of olive oil, I like to reserve the oil from the sun-dried tomatoes and use this.  It has great flavor, and then it doesn’t get wasted!

Directions:
Preheat your oven to 450 degrees.  Prepare your jelly roll pan by coating it lightly in olive oil to ensure that the dough won’t stick.   Or add some extra flavor by saving the oil that the sun-dried tomatoes were packed in and use this in place of the olive oil.  It’s delicious this way!  This also gives it a nice focaccia-like crust that is chewy and soft, perfect for this pizza.

Roll or press out your dough into a rough rectangle.  Carefully lift your dough and place it on the jelly roll pan.  Stretch it so that it fills the pan as evenly as possible, but don’t worry if it doesn’t get to and stay in all the edges.

Prepare your ingredients by draining the artichokes and sundried tomatoes.  Rinse the artichokes.  Chop the artichokes into bite size pieces – for me, this means that each artichoke quarter gets sliced into two, maybe three, pieces.  Thinly slice your red onion and the sun-dried tomatoes.

Using a pastry brush – or your fingers if you don’t have one – lightly brush the top of the crust with oil, either the oil from the sun-dried tomatoes or olive oil.

Smoked salmon pizza recipe crust ready for ingredients

Add the artichokes, the sun-dried tomatoes, and the onion.  Crumble the smoked salmon atop the pizza, as well.  Sprinkle the top of this with pepper.

Smoked salmon pizza recipe half prepared

Sprinkle the mozzarella cheese atop the pizza.  Note that I gave measurements for the ingredients.  They’re merely guidelines.  Put on as much or as little of the toppings as you prefer, just being careful not to completely overload the pizza or it won’t bake well and will stay soggy in places.  That’s the best part about cooking – you get to make it your own recipe.  Just note that the cheese covering for this is much less than what it would be on a traditional pizza.  You don’t want the primary taste and texture to be cheese.  You have too many other fun ingredients that you want to highlight.  The cheese is there to provide some taste, but mostly to give the pizza stability and ensure nothing burns.

Smoked salmon pizza recipe ready to bake

Bake the pizza in your preheated 450 degree oven for 15-20 minutes, until the cheese has turned golden and bubbly.  Cut it into squares and serve immediately.  Because of the type of pizza this is, it works great as an appetizer where you can eat it room temperature, as well.

Baked smoked salmon pizza recipe

4.0 from 1 reviews
Smoked Salmon Pizza - Tasty Tuesday!
 
Recipe type: appetizer
Serves: 12-15
Prep time:
Cook time:
Total time:
 
Ingredients
  • Dough for one pizza, either store-bought (my local produce market has awesome pizza dough, as does Trader Joe's) or from my pizza dough recipe
  • ½ red onion, thinly sliced
  • 1 small jar artichokes, drained, rinsed and chopped
  • 1 small jar sundried tomatoes, drained and sliced thinly
  • 4 oz smoked salmon
  • 6 oz mozzarella cheese
  • pepper, to taste
  • olive oil*
Instructions
  1. Preheat your oven to 450 degrees. Prepare your jelly roll pan by coating it lightly in olive oil to ensure that the dough won't stick. Or add some extra flavor by saving the oil that the sun-dried tomatoes were packed in and use this in place of the olive oil. It's delicious this way! This also gives it a nice focaccia-like crust that is chewy and soft, perfect for this pizza.
  2. Roll or press out your dough into a rough rectangle. Carefully lift your dough and place it on the jelly roll pan. Stretch it so that it fills the pan as evenly as possible, but don't worry if it doesn't get to and stay in all the edges.
  3. Prepare your ingredients by draining the artichokes and sundried tomatoes. Rinse the artichokes. Chop the artichokes into bite size pieces - for me, this means that each artichoke quarter gets sliced into two, maybe three, pieces. Thinly slice your red onion and the sun-dried tomatoes.
  4. Using a pastry brush - or your fingers if you don't have one - lightly brush the top of the crust with oil, either the oil from the sun-dried tomatoes or olive oil.
  5. Add the artichokes, the sun-dried tomatoes, and the onion. Crumble the smoked salmon atop the pizza, as well. Sprinkle the top of this with pepper.
  6. Sprinkle the mozzarella cheese atop the pizza. Note that I gave measurements for the ingredients. They're merely guidelines. Put on as much or as little of the toppings as you prefer, just being careful not to completely overload the pizza or it won't bake well and will stay soggy in places. That's the best part about cooking - you get to make it your own recipe. Just note that the cheese covering for this is much less than what it would be on a traditional pizza. You don't want the primary taste and texture to be cheese. You have too many other fun ingredients that you want to highlight. The cheese is there to provide some taste, but mostly to give the pizza stability and ensure nothing burns.
Notes
*In place of olive oil, I like to reserve and use the oil that the sun-dried tomatoes were packed in. It has a lot of great flavor, and it's less wasteful!

 

Enjoy this and more with Blessed With Grace and Tempt My Tummy Tuesday.  Rachel from A Southern Fairytale has an awesome Mouthwatering Monday linkup that I participate in, too.


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    Comments

  • Sandra


    This looks delicious! Never thought of using salmon for pizza, but now I’ll have to try it!

    • Michelle


      You wouldn’t think of it automatically, would you? It’s actually a good combination – says the woman who loves potato pizza, too 😉 Would love to know what you think if you try it.

  • Pat


    This sounds mouth watering. I’m gonna have to make it.

    • Michelle


      Make it. I bet Jerry would love it, too. I love finding different ways to make pizza, especially ones that add a little more protein and allow me to use a little less cheese because there’s so much other flavor.

  • Patrick morris


    easy and good

    • Michelle


      Thanks, Patrick! Glad you enjoyed it – and yes, so easy 🙂

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