Delicious Potato Pizza with Smoked Salmon Recipe
This delightful potato pizza topped with smoked salmon is a perfect blend of crispy texture and savory flavor. It’s an easy-to-make dish that brings warmth and joy to any gathering.
- Author: Ruby
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: German
- 4–5 large potatoes (waxy)
- 2 tablespoons olive oil
- 150 g grated cheese (mozzarella or gouda)
- Salt & pepper (to taste)
- 150 g herb cream cheese
- 2 tablespoons dill (chopped)
- 150 g smoked salmon
- Preheat the oven to 200°C (392°F) top/bottom heat.
- Peel the potatoes and slice them thinly, about 2-3 mm thick. A mandoline can be very helpful for even slices.
- Overlap the potato slices on a baking sheet lined with parchment paper to form a large circle. Ensure the slices slightly overlap to keep the base together.
- Brush with olive oil and season with salt and pepper. The oil will help the potatoes turn golden brown while baking.
- Sprinkle the grated cheese evenly over the potato slices. This will melt during baking and create a delicious golden crust.
- Bake the pizza for 20-25 minutes until the potato base is golden brown and crispy. Ensure the edges are nice and crispy.
- While the pizza is baking, finely chop the dill. It will be used later for garnish and added flavor.
- Remove the baked potato base from the oven and let it cool slightly. This prevents the herb cream cheese from melting when spread.
- Spread the herb cream cheese evenly on top. Make sure to distribute it well so every bite is creamy.
- Tear the smoked salmon into pieces and distribute it over the pizza. You can also arrange it nicely for an appealing presentation.
- Garnish with fresh dill and serve immediately. The fresh herbs give the pizza the final touch and a wonderful aroma.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg
Keywords: Avoid cutting the potato slices too thick; keep them at 2-3 mm for the best texture. Use parchment paper to prevent sticking and make cleanup easier. Feel free to mix different cheeses for added flavor and texture.