Smoked Salmon and Cream Cheese Pizza

The perfect option for a ‘ladies lunch’ or Saturday treat. Pre-bake the crusts and assemble when cold.


  • olive oil
  • 250 g cream cheese or creamed cottage cheese
  • ¼ cup (60 ml) Ina Paarman's Blue Cheese Salad Dressing
  • 200 g salmon trout ribbons
  • 2 T (30 ml) caper berries
  • 1 red onion, sliced paper thin
  • ½ punnet rocket


  • lemon wedges

Adjust the oven rack to the middle position. Preheat the oven to 200°C and preheat a large baking sheet.

Roll out a quarter of the pizza dough thinly into 4 plate size disks. Re-roll it on baking paper. Leave at room temperature until puffy. Prick the bases a few times with a fork. Brush dough with olive oil. Slide baking paper with dough on, onto the pre-heated pan.

Bake without a topping on, for ± 12-15 minutes. Leave to cool.

Mix together cream cheese and Blue Cheese Dressing.

Spread the cream cheese mixture over the cooled bases.

Top with salmon ribbons, caper-berries, red onion and rocket.

Drizzle with olive oil. Add a grating of black pepper and serve with lemon wedges on the side.

View our Basic Pizza Dough recipe.

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