Grilled Smoked Salmon Pizza

Grilled Smoked Salmon Pizza
Staff Writer

Scott Thomas

If you're looking to spice up your thin-crust pizza, you'll love this variation on the classic pizza recipe that uses garlicky Boursin cheese and smoked salmon. 

4
Servings
120
Calories Per Serving
Deliver Ingredients

Ingredients

  • One  16-ounce ball of dough, rolled out into a flat disc
  • 2  Tablespoons  olive oil, divded
  • 5.2  Ounces  garlic and chive Boursin cheese
  • 4  Ounces  smoked salmon
  • 1/2  medium red onion, diced
  • fresh dill sprigs
  • chive sprigs, roughly chopped
  • Zest from one lemon, shaved with a microplane

Directions

Prepare the grill for medium high-heat grilling — between 400 and 500 degrees. Brush 1 tablespoon of olive oil over the pizza crust, and then flip the crust over onto the grill, oil side down, to brush oil onto the other side of the crust. Continually check the bottom and rotate the crust as needed to get an even browning. 

Once browned, after approximately 2-3 minutes, remove the crust from the grill and flip it over so that the browned side faces up. Spread the cheese around the pizza crust with the back of a spoon. Apply pieces of smoked salmon evenly over the pizza, followed by the dill sprigs, chives, diced red onion, and grated lemon zest. 

Put the pizza back on the grill, leaving it on the grill until the bottom is browned and the cheese has melted. 

Nutritional Facts

Total Fat
9g
13%
Sugar
3g
3%
Saturated Fat
1g
4%
Carbohydrate, by difference
3g
2%
Protein
7g
15%
Vitamin A, RAE
5µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
19mg
2%
Choline, total
1mg
0%
Folate, total
1µg
0%
Iron, Fe
1mg
6%
Magnesium, Mg
3mg
1%
Niacin
3mg
21%
Phosphorus, P
4mg
1%
Sodium, Na
1mg
0%
Water
52g
2%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.