We all have our favorites and this recipe is one of ours! We especially like Duck Trap Smoked Salmon and our good friends at Greek Gourmet for the Non Pareille Capers. Feel free to alter and alter this recipe to suit your taste and availability.
1 12? pizza crust or 2 8? crusts
4 Tblsp Mother’s Mountain Dijon Dill Marinade and Salad Dressing
2 Tblsp sour cream
6 oz smoked salmon sliced thinly
1/4 red onion, thinly sliced
2 Tblsp capers, drained
1 Tblsp extra virgin olive oil
Salt and pepper to taste
Preheat oven to 400° F.
Brush pizza crust lightly with olive oil, place on rimless baking sheet, arrange onions and bake for 6-8 minutes until crisp
While pizza is baking with a fork, blend the sour cream and Dijon Dill Sauce in a small bowl.
Remove pizza crust and allow to rest until cool to the touch.
Spread sour cream Mother’s Mountain Dijon Dill Marinade Salad Dressing mixture on the cooled pizza crust in an even layer to the edge. Evenly distribute salmon over entire pizza and top with capers. Slice with a pizza wheel, Serve and enjoy!
