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Ingredients
1
(12-inch) prepared thin crust pizza
shell, recommended: Boboli brand
1/2 cup
sour cream
1/2
lemon, juiced
2
tablespoons fresh dill leaves, chopped
or snipped
1/3 pound Nova Scotia
smoked salmon, thinly sliced
Toppings:
1/4 English cucumber, thinly sliced
1/4 red onion, finely chopped
3 tablespoons capers, drained |
Directions
Preheat oven to
400 degrees F.
Crisp pizza crust 5 minutes on perforated pizza
pan or on oven rack.
While pizza crust is in oven, mix sour cream
with lemon juice and dill in a small bowl.
Remove pizza shell from oven and let stand until
cool to the touch. You have a pocket of time
here to work on other recipes.
On cool, crisp pizza shell, spread the sour
cream-dill sauce in an even layer. Evenly
distribute sliced smoked salmon, working all the
way to the edges.
Top pizza with sliced cucumber, red onion, and
capers.
To serve, cut pizza in 1/2. Cut each 1/2 in 1/2
again, 4 cuts across. Turn the pan a 1/4 turn
and slice into quarters, making 16 cuts.
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