A delicious rich topped pizza with smoked salmon, cream cheese, dill, artichoke hearts, black olives and cheese.
Squeeze gently the moisture out of the artichoke hearts, before cutting them into half.
Preparation time : 2 hours (Includes pizza crust making, with ready-made crust it is 30 minutes).
Serves: 2 to 3.
1 pizza crust with sauce,
1 tablespoon finely chopped dill,
150 grams of smoked salmon,
100 grams fresh cream cheese,
4 canned artichoke hearts cut in half,
50 grams freshly grated cheese (Emmenthal).
Preheat the oven to 250 degrees Celsius (convection oven 225 degrees Celsius).
Place pizza crust on a greased baking sheet.
Sprinkle the dill over the pizza crust.
Divide the artichoke hearts on the pizza crust.
Divide the pieces of smoked salmon on the pizza crust.
Spoon the little piles of cream cheese on the pizza crust.
Sprinkle black olives over the pizza crust.
And finally sprinkle the grated Emmenthal about the pizza crust.
Bake the crust about 8 to 10 minutes at the bottom of the convection oven.
Be careful that in the final minutes, the pizza crust don't get burned!
Remove the pizza con salmone affumicato from the oven and cut it into 8 wedges.
Prepared by the Happy Chief Cook. Posted on March 2, 2012.