Taste of the sea: Smoked salmon pizzette


4 to 6 servings
1 (8-ounce) ball purchased pizza doughpizza dough1
Olive oil for drizzlingolive oil1
¼ cup mascarpone cheese, at room temperaturemascarpone cheese¼
¼ cup sour creamsour cream¼
2 tablespoons capers, rinsed, drained, coarsely chopped and dried on paper towelscapers2
Kosher salt and freshly ground black pepperkosher salt and freshly ground black pepper1
2 ounces smoked salmon, cut into ¾-inch piecessmoked salmon2
¼ cup chopped fresh chiveschives¼


Place an oven rack in the center of the oven. Preheat the oven to 450 degrees.

On a lightly floured work surface, roll out the pizza dough into a 1/4-inch thick round. Using a 2-inch round cookie cutter, cut out 15 circles. Arrange the circles on a heavy baking sheet. Using the tines of a fork, prick the dough all over. Drizzle with olive oil and bake until golden brown, about 7 to 10 minutes. Cool for 10 minutes.

In a small bowl, mix together the mascarpone cheese, sour cream and capers until smooth. Season with salt and pepper, to taste. Spoon about 1/2 teaspoon of the mascarpone mixture into the center of each pastryround. Place a piece of smoked salmon on top and press gently.

Arrange the pizzette on a platter and sprinkle with chopped chives just before serving.

cook's notes

Special equipment: a 2-inch round cookie cutter
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