Wow! Who would have thought smoked salmon on a pizza crust would be so delicious? I used a store-bought crust, and the whole thing came together in under 30 minutes. The sauce mixes together in the time the crust takes to bake and cool. We didn’t serve this as an appetizer but as a light dinner.
The lemon zest provided a light citrus note and the cream cheese was a perfect bed for the sliced smoked salmon. I sprinkled a few rinsed capers on the side in case someone wanted them and topped it with a little more chopped dill.
We chose not to use the horseradish this time as it was optional. However, I can see where it would add a very nice kick of heat to the dish. I may try that the next time I make this.
Two of the pizzas were just the right amount for 4 people with a side salad. It was fresh and light, perfect for a hot summer evening when dinner outside was what all we wanted. I can see if cut into very small wedges or squares 1 pizza would make enough appetizers for 6 people.
I think this recipe would work equally well with a gluten-free, keto, or paleo crust.
I baked the crusts at 400°F for 8 minutes as directed on the package but they were probably ready in 5 minutes. This produced a very crisp crust, almost too crisp. Next time I would only crisp it for 5 minutes so parts of the crust won’t shatter when cutting it. Better yet, I’d use a proper pizza dough so it would be more authentic. This would also work well with a gluten-free or keto crust instead of a regular crust.