Smoked Salmon Potato Pizza
This smoked salmon potato pizza is an elegant twist on a classic pizza, featuring thinly sliced potatoes, creamy cheese, and savory smoked salmon. It’s perfect for brunch, a light dinner, or a special appetizer. This unique pizza combines thinly sliced potatoes with smoked salmon for a gourmet twist. It’s typically baked with a base of thinly sliced potatoes, seasoned with herbs, and topped with smoked salmon, crème fraîche, capers, and fresh dill. This dish makes for an elegant appetizer, brunch centerpiece, or light dinner.
Ingredients:
1 pre-made pizza crust (or homemade)
1 large potato, thinly sliced (Yukon Gold or Russet works well)
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
1/4 cup cream cheese, softened
4 oz smoked salmon, thinly sliced
2 tablespoons capers
2 tablespoons red onion, thinly sliced
2 tablespoons fresh dill, chopped
1 teaspoon lemon zest
Arugula (optional, for garnish)
Instructions:
Preheat the oven:
Preheat your oven to 425°F (220°C). Place a pizza stone or baking sheet in the oven to heat.
Prepare the potatoes:
Toss the thinly sliced potatoes in a bowl with olive oil, garlic powder, salt, and black pepper until evenly coated.
Assemble the base:
Spread the cream cheese evenly over the pizza crust.
Arrange the potato slices in a single layer on top of the cream cheese.
Sprinkle the shredded mozzarella over the potatoes.
Bake the pizza:
Carefully transfer the pizza to the preheated stone or baking sheet.
Bake for 12–15 minutes, or until the cheese is bubbly and the potatoes are golden and tender.
Add toppings:
Remove the pizza from the oven and let it cool for 5 minutes.
Arrange the smoked salmon slices evenly over the pizza.
Sprinkle with capers, red onion, and fresh dill.
Add a sprinkle of lemon zest for brightness.
Optional garnish:
Add a handful of arugula for a peppery finish, if desired.
Serve:
Slice the pizza into wedges and serve warm or at room temperature.
Notes and Tips:
Potato Preparation:
Use waxy potatoes like Yukon Gold for better texture. Slice them very thinly (use a mandoline if possible).
Parboil the potato slices for 2–3 minutes or soak in cold water to remove excess starch for even cooking.
Crust Options:
Opt for a traditional pizza dough, puff pastry, or a flatbread base.
If using homemade dough, pre-bake it slightly before adding the potatoes to avoid a soggy crust.
Cheese Base:
A thin layer of crème fraîche, ricotta, or cream cheese creates a creamy foundation for the pizza.
Seasoning:
Season the potatoes with olive oil, salt, pepper, and fresh herbs like rosemary, thyme, or chives before baking.
Avoid over-salting as smoked salmon and capers are naturally salty.
Baking:
Bake the pizza at 400°F (200°C) until the crust is golden and the potatoes are tender (about 15–20 minutes).
Smoked Salmon:
Add smoked salmon after baking to keep it tender and prevent overcooking.
Cut into small pieces for easy distribution across the pizza.
Garnishes:
Top with capers, thinly sliced red onions, dill, and a squeeze of lemon juice for a fresh, tangy finish.
Drizzle with olive oil or a balsamic glaze for added flavor.
Serving:
Serve warm or at room temperature. Pair with a crisp white wine or sparkling water.
