Looking for a twist on a classic breakfast for your next brunch? Look no further: this smoked salmon pizza takes just minutes and pairs perfectly with Gooseneck Vineyards Prosecco!
Smoked Salmon Pizza
1 premade pizza crust (We used a whole wheat crust)
1/2 cup crème fraîche
6 ounces cold smoked salmon, cut into thin strips
1/4 red onion, thinly sliced
1/4 english (seedless) cucumber, thinly sliced
1/4 cup capers, drained
1 cup baby arugula
3-4 large sprigs of dill (roughly chopped)
zest of 1 lemon
salt and pepper to taste
- Prepare the crust: Preheat oven to 400 degrees. Cover baking sheets with parchment and press pizza crust into a rectangle. Pierce with a fork and brush with a light coating of olive oil. Bake for 12-15 minutes or until golden brown and crisp. Remove from oven and allow crust to cool before topping.
- Assemble: Spread the crème fraîche atop the crust and top with pieces of salmon. Add a sprinkle of red onions, cucumbers and capers. Top with arugula and dill, then finish with lemon zest, salt and pepper.