Search thousands of recipes reviewed by home cooks like you.

Smoked Salmon Pizza

Smoked Salmon Pizza

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
MelissaReNae

MelissaReNae

This is a winning combination of foods! If you love salmon and pizza, you're sure to love this quick simple fix!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 536 kcal
  • 27%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 54.8g
  • 18%
  • Protein:
  • 34.9 g
  • 70%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 1311 mg
  • 52%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Spread the olive oil over the pizza crust, 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MHARBAJAN
12

MHARBAJAN

5/6/2010

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.

WEBANGEL14
11

WEBANGEL14

3/16/2009

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.

BreeL
9

BreeL

2/16/2010

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

Similar recipes