Salmon Pizza

Salmon pizza

Alexandra Grablewski / Photodisc / Getty Images

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
339 Calories
24g Fat
4g Carbs
26g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 339
% Daily Value*
Total Fat 24g 31%
Saturated Fat 12g 60%
Cholesterol 102mg 34%
Sodium 273mg 12%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 2%
Protein 26g
Calcium 265mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Many cheese-and-tomato pizza purists might frown at our delicious recipe for a salmon-covered crust, but this sensational combination might become a new family favorite on pizza night. Don't say no until you've tried it! Although not often seen on menus, this isn't an uncommon combination of flavors: pizza al salmone or al salmone affumicato (smoked salmon) does exists in Italy, even if made with mozzarella and not the cream cheese used here. This savory recipe is great to have at hand for last minute meals, casual gatherings, and even brunch spreads. A pre-made crust, canned salmon, cream cheese, Havarti, and a couple of vegetables are all that you need to make this happen in just 30 minutes.

Having canned pantry staples can be a savior when it comes to putting together easy meals on weekdays. In the same way that a can of beans can make taco night happen in minutes, a good quality can of salmon can be an ally in the kitchen. Spread on top of our creamy pizza, this salmon adds plenty of protein and flavor. When added to an Alfredo sauce to make a pasta dish, the salmon adds texture and bulk. Mixed with mayonnaise for some sandwiches, it makes a perfect picnic treat. Having a few cans of salmon in your pantry can make dinner prep a breeze. There are many options available when it comes to canned salmon, from sustainable skinless and boneless choices to easy-open pouches, and from expensive to affordable. For our recipe, choose skinless boneless, or if you can't find that, try the same amount of smoked salmon.

Use any pizza crust of your liking. We use Boboli as it's affordable and easy to find in most stores, but homemade pizza dough works great—just allow it to cook without toppings for at least five minutes before assembling our recipe. Alternatively, use focaccia bread instead of the crust, or make individual pizzas using a plain naan bread per person. If you are catering to different dietary needs, switch up the ingredients: use a cauliflower crust for a keto-friendly pizza, skip the cream cheese and cheese for a dairy-free alternative, and use a gluten-free dough if there are any wheat allergies present. Use additional vegetables to top the pizza such as grilled zucchini or asparagus.

Ingredients

  • 1 Boboli® pizza crust
  • 3 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1 7-ounce can salmon, drained; or 1 cup smoked salmon
  • 1 red bell pepper, chopped
  • 4 green onions, chopped
  • 1 1/2 cups shredded Monterey Jack or Havarti cheese
  • 1 tablespoon dried dill weed

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F. Place the Boboli crust on an ungreased baking sheet.

  3. In a small bowl, combine the softened cream cheese and the sour cream and mix with a spoon until smooth.

  4. Spread this mixture evenly over the crust.

  5. Top with the salmon, red bell peppers, green onions, cheese, and dill weed, arranging the ingredients evenly over the pizza.

  6. Bake in preheated oven for 11 to 14 minutes or until the cheese is melted and the pizza is hot.

  7. Serve and enjoy!

Recipe Variations

  • For an elegant version of this recipe, omit the red bell pepper and green onions and used smoked salmon.
  • You could use fresh dill instead of the dried if you'd like, or try another herb, such as thyme or even a bit of rosemary.
  • Or you could make it with canned tuna. This recipe is versatile!