20-Minute Grilled Smoked Salmon Pizza with Salad Greens
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 12 servings
Calories 238, total fat 13 G., saturated fats 5 G., proteins 8 G., carbohydrates 22 G., fiber 1 G., cholesterol 25 mg, sodium 432 mg, sugar 1 G.
Serving size: 1 of 12 servings
Calories 238, total fat 13 G., saturated fats 5 G., proteins 8 G., carbohydrates 22 G., fiber 1 G., cholesterol 25 mg, sodium 432 mg, sugar 1 G.
Grilled pizza turns out beautifully browned and crispy, without the need to heat up the entire kitchen oven—perfect for summer. This recipe requires only grilling the store-bought crust, while the topping stays fresh: a layer of creamy cheese topped with thin slices of smoked salmon, cucumbers, and radishes, which add a rich, vegetal crunch to the tender salmon. Perfect for a light dinner or snack, this pizza pairs well with a leafy salad in a light dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g whipped cream cheese, room temperature
- Zest and juice of 1 small lemon
- 1/4 cup fresh dill, coarsely chopped, plus extra for sprinkling
- 450 g frozen pizza dough, thawed
- Premium flour for working with dough
- 1/4 cup extra-virgin olive oil, plus more for greasing grill grates
- 220 g thin slices of smoked salmon
- 1 cucumber, sliced into very thin circles
- 2 radishes, sliced into very thin rounds
- 140 g salad mix
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Cooking the dish according to the recipe:
- Heat the gil to medium-high heat.
- Line a baking sheet with parchment paper. In a small bowl, combine the cream cheese, lemon zest, 1 tablespoon lemon juice, chopped dill, a large pinch of salt, and some freshly ground black pepper. Set aside.
- Divide the pizza dough into 2 balls. Flour a clean, flat surface and shape each dough ball into an oval shape approximately 45 cm long and 15 cm wide. Transfer the dough sheets to the prepared baking sheet. Brush both sides with 2 tablespoons of olive oil and sprinkle lightly with salt.
- Lightly brush the grill grate with olive oil. Grill the pizza crusts until they begin to puff up and have distinct grill marks, about 2 minutes. Flip and grill until cooked through, another 1 to 2 minutes. Discard the parchment paper and place the finished crusts on a baking sheet.
- Spread each layer with the cream cheese mixture. Top with slices of smoked salmon, ensuring each layer is covered. Top with sliced cucumbers, radishes, and dill.
- In a large bowl, combine the remaining lemon juice, the remaining 2 tablespoons olive oil, and a generous pinch of salt and black pepper. Add the salad mixture and toss to combine.
- Serve the pizzas whole, or cut each in half and serve half to each of four people, with a small side salad.
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