From the Sunnylands kitchen: Smoked Salmon Pizza with Red Onion & Dill

Friday, May 30, 2014

This recipe, typically served as an appetizer, first came from a 1980s newspaper clipping, according to the Annenbergs’ chef, Michael Venaut. He credits the original to Wolfgang Puck, who had recently opened Spago, the West Hollywood restaurant that would make him world-famous. But “I changed it,” said Venaut. “I put in my own ingredients. I didn’t want a pizza restaurant telling me what to do.”


1 container (13.8 oz) refrigerated pizza crust
1 container (8 oz) whipped cream cheese
1/4 minced red onion
1 tablespoon chopped fresh dill
2 teaspoons grated lemon peel, loose packed
1-2 teaspoons prepared white horseradish
6 ounces thinly sliced smoked salmon
Salt and ground white pepper, to taste

Toppings: thinly sliced red onion rings, fresh dill sprigs, and capers

Makes 3 dozen 2-inch appetizer-size servings.


Unroll pizza crust onto a 15×12-inch cookie sheet, sprayed with nonstick cooking spray. Press crust evenly to a 14×11-inch rectangle. Bake at 425 degrees F for 10 to 13 minutes, or until golden brown. Cool completely.

Combine cream cheese, minced onion, chopped dill, lemon peel, and horseradish in medium bowl. Season with salt and pepper, to taste. Cover and chill.

To assemble pizza, turn baked pizza crust over on cookie sheet (the more lightly browned side up). Spread cream cheese mixture completely over crust. Arrange smoked salmon over cream cheese. Arrange red onion rings, dill sprigs, and capers decoratively over salmon. Use kitchen shears for easy cutting into bite-sized squares or rectangles.