Smoked salmon pizza

    20 min

    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.

    19 people made this

    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

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (11)


    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)


    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)


    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)