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Smoked-Salmon Pizza with Red Onion and Dill
6 APPETIZER SERVINGS |
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| 1 |
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10-ounce purchased fully baked thin pizza crust |
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| 4 |
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ounces cream cheese, room temperature |
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| 1/4 |
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cup minced red onion |
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| 1 |
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tablespoon chopped fresh dill |
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| 2 |
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teaspoons finely grated lemon peel |
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| 1 |
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teaspoon prepared white horseradish |
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| 6 |
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ounces thinly sliced smoked salmon |
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smpTHIS IS AN EASY TWIST on the classic companion for a glass of chilled champagne: buckwheat pancakes called blini topped with sour cream and smoked salmon. Here a purchased pizza crust replaces the traditional blini as the base for the salmon; the sour cream is replaced by cream cheese enhanced with the piquant flavors of red onion, horseradish, fresh dill, and lemon peel. Be sure to let the crust cool a bit
after you crisp it in the oven, so its heat won't melt the cream cheese topping or partially cook the salmon.
PREHEAT oven to 450°F. Place pizza crust on heavy large baking sheet. Bake until crisp at edges, about 13 minutes. Transfer crust to rack; cool to lukewarm.
STIR cream cheese with next 4 ingredients to combine. Season to taste with salt and pepper.
SPREAD cheese topping over crust, leaving 1-inch plain border. Top with salmon. Cut pizza into wedges; transfer to platter. |
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