Smoked Salmon Pizzette

Smoked Salmon Pizzette

1 piece pita bread
¼ cup Dill Cream Cheese (see recipe below)
4½ ounces smoked salmon
4-5 cherry tomatoes, halved
1 tablespoon capers
1 tablespoon chopped green onions
1 egg
½ teaspoon fresh dill

Grill the pita bread to a golden brown. Spread dill cream cheese evenly over pita bread. Arrange smoked salmon pieces over the top, then arrange the cherry tomato halves over the salmon. Sprinkle capers and chopped onions over the top. In a sauté pan, prepare one sunny-side-up egg. Place the egg in the center of the pita bread, slice pizzette the into four pieces and garnish with fresh dill. Makes 1 pizzette.

Dill Cream Cheese
8-ounce package of cream cheese, softened
1 ½ tablespoon fresh dill, chopped
1⁄8 teaspoon kosher salt or to taste
1⁄8 teaspoon black pepper or to taste

Combine ingredients well. Makes 8 ounces.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989 - . This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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