Mini Smoked Salmon Pizzas

These Mini Smoked Salmon Pizzas are a delightful twist on traditional pizza! Light, crispy, and packed with flavor, they're perfect for any gathering.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 4 servings

Course: Appetizer

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Mini Pizzas:

24 pieces gyoza skins (wonton wrappers)
4 ounces sliced cold-smoked salmon
4 ounces low-fat cream cheese
2 tablespoons finely chopped red onion
1 tablespoon capers
1 teaspoon chopped fresh dill
1 teaspoon grated lemon zest
Chopped chives (for garnish)

Equipment

Oven
Baking Sheet
Mixing Bowl
Knife and cutting board
Spoon or spatula

Method

Directions

Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). This ensures that your gyoza skins will become perfectly crispy.
Step 2: Prepare the Topping Mixture
In a mixing bowl, combine the low-fat cream cheese, finely chopped red onion, capers, chopped dill, and grated lemon zest. Mix until well combined and smooth.
Step 3: Assemble the Mini Pizzas
Lay out the gyoza skins on your baking sheet. Using a spoon or spatula, spread a generous dollop of the cream cheese mixture onto each gyoza skin. Top each with a slice of cold-smoked salmon.
Step 4: Bake the Mini Pizzas
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the gyoza skins are golden brown and crispy.
Step 5: Garnish and Serve
Once baked, remove the mini pizzas from the oven. Allow them to cool slightly before garnishing with chopped chives. Serve warm and enjoy the delightful flavors!

Notes

Double the recipe to serve as a main course for a heartier meal.
Assemble the mini pizzas ahead of time and bake just before serving for convenience.
Experiment with different toppings to suit your taste preferences!