Tested till perfect Smoked Salmon Pizza

Smoked Salmon Pizza

The roster of toppings goes upscale with this variation. Light mayonnaise, cream cheese and sour cream keep the fat count down.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 112-inch (30 cm) unbaked pizza base
  • 1 tbsp 1tbsplight mayonnaise
  • 1/2 1/2small red onionred onions, thinly sliced
  • 1/3 cup 1/3cuplight cream cheese
  • 1 tbsp 1tbsplight sour cream
  • 1 tbsp 1tbspchopped fresh dill
  • 8 slices 8slicessmoked salmon, (4 oz/125 g)
  • 8 8fresh dill sprigfresh dill sprigs
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Place pizza base on 12-inch (30 cm) round pizza pan; spread with mayonnaise. Sprinkle with onion. Bake in bottom third of 500°F (260°C) oven for about 8 minutes or until crust is golden and slightly puffed.

Meanwhile, mash cream cheese with sour cream; mix in dill. Drop by tablespoonfuls (15 mL) onto pizza; let stand for 30 seconds before spreading evenly over base. Cut into 8 slices. Fold salmon slice over each wedge; garnish with dill sprig.


Nutritional Information Per slice: about

cal 146 pro 6g total fat 5g sat. fat 2g
carb 20g fibre 1g chol 11mg sodium 312mg

% RDI:

calcium 2 iron 8 vit A 3 folate 10
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