Smoked Salmon Pizza

Morton's the Steakhouse Recipe


One 12 inch thin crust prepared pizza crust
1/4 cup sour cream
2 Tablespoons plus 2 teaspoons finely chopped red onion
2 Tablespoons minced fresh dill
5 ounces smoked salmon, very thinly sliced
3 teaspoons drained capers
Preheat the oven to 325 degrees. Position the oven rack in the center of the oven.
Put the crust directly on the oven rack and warm for about 5 minutes. Transfer the warm crust to a cutting board.
Spread the sour cream over the crust, leaving a 1/2 inch border.
Sprinkle about half of the red onion over the sour cream and sprinkle half the dill over the onion.
Lay the salmon slices over the pizza to cover the sour cream, onion, and dill.
Sprinkle the remaining onion and dill over the salmon and then scatter the capers over them.
Cut the pizza into 12 wedges and serve at once.

Makes One 12 inch Round Pizza, Serves 6 to 8

Wine Recommendation - Brut sparkling wine, such as Schramsberg or Krug, will fit very well. Dry Champagne is generally high in acid. For this reason, it is best paired with salty foods.
Beer Recommendation - Lager beer, such as Budweiser “Select” will go down perfectly. 

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