My family loves Salmon! I have at least three salmon recipes now and there are two more which I haven’t posted yet. It’s just such a versatile fish and not to mention so easy to cook because it just absorbs and contrast or complement the flavors you add to it. You simply cannot go wrong when you cook with this fish. Besides, I love that this is always readily available in any big grocery store so when we fancy it – it’s so easy to find; not too exotic that you can only have it once in awhile. Naturally, we have Salmon almost weekly in our house.
Of course, we all know the health benefits that Salmon gives and I won’t bore you with that. 🙂 Google or Bing will be more helpful and informative than me, should you wish to find out more.
Anyway, there are so many delicious Smoked Salmon Pizza recipes out there but this has become my favorite – primarily because it’s so easy. Instead, of the usual Pizza dough I use this Deli-style Pita bread that I buy from the grocery. You can also opt to use your favorite flatbread or even a Naan Bread (Indian flatbread) which is so wonderful for this too. All you need is to bake the flat bread of your choice for a few minutes to make it crispy and then top it with Salmon and any of your favorite toppings and herbs. As pizza sauce I use a combo of softened cream cheese and sour cream (and have even used a creamy veggie dip, too!). So use this as a base for your perfect Smoked Salmon Pizza.
While this is great for lunch or light dinner – it is also perfect as bite-size appetizers! And you can easily double the recipe. This recipe uses 2 Deli-style Pita breads. Enjoy!
A little Olive Oil (for brushing the bread), optional
2 Deli-style Pita Bread (or Naan or other flatbread)
1/4 cup Sour Cream
1/4 cup Cream Cheese, softened
1/2 Medium Red Onion, thinly sliced
4 oz Sliced Smoked Salmon (divide into 2)
1 Tablespoon, Capers, drained (per pizza or to taste)
Freshly Ground Black Pepper
A bunch of fresh, Cilantro, chopped
Preheat the oven to 400F. Brush a little oil to both or at least one side of the flatbread. This is optional, the bread will still be crispy when you bake it but it won’t become golden brown. Bake for about 8-10 minutes or until crispy and golden brown (if you brush it with oil). Let cool for a couple of minutes.
While the bread is baking, combine the cream cheese and sour cream. Once the bread is cool enough to handle (but still quite warm), spread the sour cream mixture over it.
Distribute half the onion slices on top of the sour cream mixture. Divide the onion slices between the two Pita breads.
Arrange the salmon on top (I use half of the 4 oz package for each Pita bread) and sprinkle with more onions. Distribute the drained capers evenly onto the Pita bread and then sprinkle with freshly ground pepper. Top with some chopped fresh Cilantro.
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