Smoked Salmon Pizza – Barefoot Contessa Style

I made Ina Garten’s Smoked Salmon Pizza as a starter to a fun ladies lunch several months ago.  As usual I made the dough the night before and assembled a few of them for a taste test.  What I discovered was that serving them the same day as you make and bake the dough is best.  The first day the dough had a wonderful crispness with a chewy interior.  By the next day it had lost some of it’s crispness…but the overall taste of these light, refreshing appetizers was very good.  As my regular readers know, I am a huge cheese fan.  When I make them again I will increase the amount of cheese spread because this simple mascarpone/herb blend is full of creamy goodness.  Just like ricotta cheese, you can find mascarpone cheese in the refrigerator section of most grocery stores.

Smoked Salmon Pizzas

While these made the perfect appetizer, I would also consider serving them with a size salad for a light lunch.  This recipe makes enough for six small pizzas. I’ve served them whole and also sliced into wedges. They’re even better with a sprinkle of sea salt and a light drizzle of good olive oil on top.  I bet you and your family and friends will have never had something quite like these simple and delicious little pizzas.  Click here for the recipe.