Smoked Salmon Puff Pastry Pizza with Capers & Dill

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

I do believe that puff pastry is God’s gift to people who like to entertain! Just about anything served on (or in) puff pastry tastes delicious.

The puff pastry can be topped with the cheese mixture several hours in advance. Refrigerate until ready to bake. Prep all the topping ingredients several hours in advance, too. Bake and assemble just before serving. Make sure to let the goat cheese and cream cheese come to room temperature before mixing and spreading on the pastry.

I love this for Brunch. Lunch. Dinner. Cocktails. To turn it into crostini, use the toppings listed in the pizza recipe, but don’t bake the cheese- just smear it on crostini (recipe below) with and top with salmon, onion, capers, dill and lemon.

Directions

Let puff pastry stand at room temperature for 30 minutes. Preheat oven to 400°F.
On a lightly floured surface, gently unfold pastry sheet. Roll into a 15x10-inch rectangle. Cut in half lengthwise; prick each half all over and thoroughly with a fork. Transfer to a baking sheet.
In a medium bowl combine cream cheese, goat cheese and mayonnaise.
Spread ½ of cheese mixture onto each piece of pastry to within ½-inch of the edge. Bake 15 minutes.
Remove from oven, top with salmon, red onion, dill, capers and lemon zest.

To Serve: Cut each half into 8 pieces; transfer to a platter; serve.

Variation: use the topping on Crostini:

½ cup olive oil or olive oil spray
Salt and pepper to taste
1 baguette sliced into 1/3-inch slices

Preheat oven to 350°F. Brush or spray both sides of bread slices with olive oil. Season with salt and pepper. Bake 10-12 minutes, or until golden brown and crisp.


Yield: 2 pizzas, 16 servings

What's Needed:

 
1 sheet frozen puff pastry; thawed according to package instructions
4 ounces cream cheese, at room temperature
4 ounces goat cheese, at room temperature
1 tablespoons mayonnaise
4-6 ounces thinly sliced smoked salmon
1/4 cup chopped red onion
2 tablespoons chopped fresh dill
1 tablespoon capers, drained
3 teaspoons lemon zest
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