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Smoked Salmon Pizzettes with Creamy Dill and Parsley Garlic Sauce

  • prep time
    30 mins
  • cook time
    15 mins
  • total time
    45 mins
  • serves


  • Pizza Dough:
  • 3 cups bread flour + extra for rolling
  • 1 tsp sugar
  • 1 packet of instant dry yeast
  • 2 tsp salt
  • 1 ¼ cup water, warm to the touch
  • 2 tbsp olive oil
  • Pizzettes Sauce:
  • 1 cup Greek yogurt
  • ½ cup cucumber
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tsp garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dill
  • 1 tsp basil
  • Topping:
  • 6 oz Latitude 45 Traditional Smoked Atlantic Salmon
  • ½ red onion caramelized
  • Basil (for garnish)


  1. For Pizza Dough: In a stand-up mixer with a hook attachment, combine flour, sugar and salt.
  2. Combine yeast and warm water in a cup, let sit for 5 minutes or until a light brown froth/foam at the top is formed.
  3. Slowly add the water/yeast mixture to the dry ingredients while mixing.
  4. Continue to beat the ingredients until they form a ball, adding more water or flour if necessary.
  5. Knead dough on a lightly floured surface to make a soft yet firm ball.
  6. Coat the inside of a medium-sized bowl with olive oil. Place dough and cover bowl with saran wrap or a damp towel. Wait an hour and a half for dough to double in size.
  7. Re-knead. Form into 3-inch diameter circles and bake for 15 minutes at 350 degrees.
  8. For Pizzettes: In a food processor or blender, combine all ingredients for the sauce and pulse.
  9. Set aside in refrigerator until ready to use.
  10. For Smoked Salmon Pizzettes: On each baked pizza circles, spread sauce and top with salmon pieces.
  11. Garnish with caramelized red onions and basil.
  12. Enjoy hot or cold!