Perfect for summer entertaining, this grilled pizza is topped with smoked salmon, red onion and capers.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1996


Ingredient Checklist


Instructions Checklist
  • Preheat grill.

  • Divide pizza dough into 2 pieces. Roll each piece into a circle 1/8 inch thick and 6 inches in diameter.

  • Place the circles of dough directly on the grill. Cook until slightly puffed and there are grill marks on the underside, about 1 minute. Turn over to crisp the second side. Remove from the grill.

  • Spread the grilled crusts with sour cream and top with smoked salmon, chopped onions, capers and pepper. Drizzle with a little lemon juice and sprinkle with dill. Cut into wedges and serve.

Associated Recipes

Nutrition Facts

174.2 calories; protein 8.1g 16% DV; carbohydrates 24.7g 8% DV; exchange other carbs 1.5; dietary fiber 1.3g 5% DV; sugars 1.2g; fat 4.6g 7% DV; saturated fat 2g 10% DV; cholesterol 13.7mg 5% DV; vitamin a iu 108.5IU 2% DV; vitamin c 1.2mg 2% DV; folate 26.9mcg 7% DV; calcium 35.4mg 4% DV; iron 1.6mg 9% DV; magnesium 15.6mg 6% DV; potassium 122.8mg 3% DV; sodium 556.7mg 22% DV; thiamin 0.3mg 29% DV.

Reviews (1)

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Rating: 5 stars
This was such an easy recipe to make! I made 2 individual pizzas for my bf and I for brunch rather than serving as an appetizer. The dough is ridiculously easy (I made it the night before and refrigerated) and delicious and soaking the onion gives it a great mild flavor that doesn't overpower the rest of the ingredients. My dining partner actually rolled his pizza into more of a gyro style snack which worked as well! YUM! Read More