Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

total:
30 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill.

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  • 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.

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Nutrition Facts

174 calories; protein 8.1g; carbohydrates 24.7g; dietary fiber 1.3g; sugars 1.2g; fat 4.6g; saturated fat 2g; cholesterol 13.7mg; vitamin a iu 108.5IU; vitamin c 1.2mg; folate 26.9mcg; calcium 35.4mg; iron 1.6mg; magnesium 15.6mg; potassium 122.8mg; sodium 556.7mg; thiamin 0.3mg.
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
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