Tasty Tuesday: Specialty Appetizer Pizzas

Smoked Salmon Pizza

This. is. the. best. pizza. ever. salmon-za-3

It’s also the best appetizer I’ve ever found. And we LOVE to make flavor-intense pizzas for hors d’oeuvres. It’s also just about the easiest pizza I’ve ever made!

Smoked Salmon Pizza

  • Sourdough crust, baked and cooled
  • 8 ounces cream cheese
  • 6 ounces smoked salmon
  • 1/3 c. chopped, fresh dill


After the crust has completely cooled, spread the cream cheese so that it covers the crust evenly. Break up the smoked salmon and spread it across the cream cheese. Sprinkle the fresh dill over the top. Cut into small pieces (1.5″x1.5″) and serve as an hors d’oeuvre.

This is just amazing. I could eat an entire pizza, but of course always have to share this one!salmon-za

Feelin’ Bleu Pizza

I wish I had photos of this amazing gourmet pizza, but sadly, I don’t. This pizza is yet another great candidate for getting cut into bite-sized hors d’oeuvre portions. Best of all, it uses up some leftovers in my fridge!

Feelin’ Bleu Pizza

  • Sourdough Crust
  • Bleu Cheese Sauce
  • 1 pound flank steak, marinated, grilled, and sliced extremely thin
  • 1 red onion, sliced extremely thin
  • 1/4 c. toasted pine nuts
  • 1 c. mozzarella (slices of fresh mozzarella would be a nice substitute)
  • Fresh tomatoes, sliced very thin

Spread crust over large pizza stone. Cover with a thin layer of bleu cheese sauce. Arrange sliced flank steak, sliced onions, and pine nuts over the saucy crust. Sprinkle a very layer of mozzarella over everything.

Bake at 450 degrees for 16-18 minutes. When the cheese is bubbling and the crust is golden brown, it should be done. Remove from oven and cover with thinly sliced fresh tomatoes.

Slice into very thin strips or small squares to serve with the appetizers. This pizza has some very strong flavors, so a little goes a long way! My vegetarian friends can skip the flank steak and still get amazing flavor adventures with this pizza!

Appetizers never tasted better!

Barb Kelley.