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Smoked salmon pizzetta

Andrew Sutton
Napa Rose Restaurant, Disney's Grand Californian, Anaheim

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1 to 2 pizza crusts, 8- 10 inches in diameter
½ pound smoked salmon
½ cup lemon dill sour cream (see recipe below)
2 tablespoons capers
½ of 1 red onion, pickled (see recipe below)
A few sprigs of watercress
1 ounce caviar
A few sprigs of dill
2 tablespoons olive oil

Lemon Dill Sour Cream
½ cup sour cream
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon kosher salt
½ teaspoon cracked black pepper


Brush pizza dough lightly with olive oil. Bake pizza crust in a pre-heated 475-degree oven (preferably with a pizza stone in the oven). Bake until brown and crispy, approximately 5 minutes.

Place all ingredients on the hot crispy pizza dough and serve; the dough is hot but the topping is not. Place the lemon dill sour cream on the dough first, then sprinkle on the pickled red onion, capers and watercress.

Top the entire pizza with sliced smoked salmon.

Garnish with caviar and dill.

Lemon Dill Sour Cream
Place all ingredients in a bowl and whisk together. This can be made well in advance.

Pickled Red Onion
Slice ½ of a red onion thinly. Add 2 tablespoons seasoned rice wine. Allow to macerate for 1 hour or more. Drain and serve.

For 6-8 people as a canapé.

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