Smoked salmon pizza

    Smoked salmon pizza

    Recipe photo: Smoked salmon pizza
    4

    Smoked salmon pizza

    (18)
    20min


    19 people made this

    About this recipe: This is a winning combination of foods! If you love salmon and pizza, you're sure to love this. Cut into squares for an easy party nibble, or enjoy as a main with a green salad.

    Ingredients
    Serves: 4 

    • 1 (30cm) pre-baked pizza base
    • 1 tablespoon olive oil
    • 130g (4 1/2 oz) smoked salmon, cut into 1cm pieces
    • 90g (3 1/2 oz) artichoke hearts, drained and quartered
    • 2 tablespoons chopped sun-dried tomatoes
    • 225g (8 oz) grated mozzarella cheese

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat an oven to 200 C / Gas 6.
    2. Spread the olive oil over the pizza base, then sprinkle with the smoked salmon, artichokes and sun-dried tomatoes. Sprinkle the mozzarella cheese evenly over the pizza.
    3. Bake in the preheated oven until the cheese has melted and is bubbly, 10 to 15 minutes.
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    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (10)

    by
    12

    yummy! i used jarred sundried tomatoes and used the oil they were packed in (olive). i put all the toppings down first and then added the chesse. this kept everything from drying out.  -  06 May 2010  (Review from Allrecipes US | Canada)

    by
    11

    This recipe caught my eye because we love all of the ingredients! The pizza had great color and eye appeal and the flavor was good - next time I think I would add some spices to give it more kick - maybe some garlic and italian herbs. Also, my sundried tomatoes were quite crispy, not sure why they were charred! Nonetheless, this was a very good recipe and I will probably make it again, albeit with a few tweaks.  -  15 Mar 2009  (Review from Allrecipes US | Canada)

    by
    9

    This was delicious. We used Betty Crocker's Pizza Crust Mix on a 12-inch round cookie sheet and put the toppings on the uncooked dough except for the salmon (which was put in later to prevent overcooking). I would suggest more sundried tomatoes and a longer cooking time (we did 20 mins) for a crispier crust. We also use part-skim mozarella to keep it healthy-ish, and that woked out great  -  13 Feb 2010  (Review from Allrecipes US | Canada)

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