Smoked Salmon, Dill and Goat Cheese Pizza

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Smoked Salmon, Dill and Goat Cheese Pizza

Smoked Salmon, Dill and Goat Cheese Pizza


  • 1 recipe Pizza Crust
  • 1/4 cup brine-cured olives such as Kalamata, pitted, halved
  • 4 ounces smoked salmon cut into 1-inch pieces
  • 1/2 cup chopped red onion
  • 7 ounces soft mild goat cheese such as Montrachet, crumbled
  • Olive oil
  • 3/4 cup packed chopped fresh dill


  • Preheat oven to 450 deg. F. Butter 12-inch-diameter pizza pan. Knead dough briefly on floured surface. Sprinkle 1/4 cup dill over and knead dough until dill is well incorporated. Roll out dough on lightly floured surface to 12-inch round. Transfer to prepared pan. Build up edges of dough to form rim. Brush dough lightly with olive oil. Sprinkle 1/4 cup dill over, then goat cheese. Top with onion. Bake until cheese melts and crust is golden brown, about 20 minutes. Sprinkle smoked salmon, olives and remaining 1/4 cup dill over.

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