2–3 medium russet potatoes, peeled and very thinly sliced (about 1/8 inch)
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
1 large egg, lightly beaten
4 ounces smoked salmon, torn into bite-sized pieces
4 ounces cream cheese, softened
2 tablespoons sour cream or Greek yogurt (optional for extra tang)
2 tablespoons lemon juice or lemon zest
1 clove garlic, minced
1/2 cup shredded mozzarella or fontina
2 tablespoons fresh dill, chopped
1 tablespoon capers, drained (optional)
1 small red onion, thinly sliced (optional)
Lemon wedges, for serving
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easy crust removal.
Toss the thin potato slices with olive oil, a pinch of salt, and pepper. You want a light sheen, not a pool of oil.
Optional: Parboil the slices in salted water for 2–3 minutes, then drain well.
Transfer the potato slices to the prepared sheet and arrange in a tight, overlapping circle to form a crust about 1/4 inch thick. Press gently to seal layers and create a compact base.
Bake for 18–22 minutes, until the edges are golden and the centers look set. The crust should be crisp around the edges and slightly creamy in the center.
Meanwhile, mix the cream cheese, sour cream (if using), lemon juice, minced garlic, and a pinch of salt in a small bowl until smooth and spreadable. Fold in half of the dill.
When the crust is ready, remove it from the oven. Spread the creamy herb sauce over the crust, leaving a thin margin at the edge.
Top with the shredded mozzarella (or fontina). Return to the oven and bake for another 6–9 minutes, until the cheese is melted and bubbling and the edges are deeply golden.
Remove from the oven and scatter the smoked salmon pieces over the hot cheese. Finish with remaining dill, capers (if using), and a few thin onion slices for color. A quick squeeze of lemon over the top brightens the whole dish.
Let the pizza rest 2–3 minutes, then slice and serve with extra lemon wedges on the side.
Notes
Smoked Salmon Potato Pizza features a paper-thin potato crust, a tangy herb cream cheese spread, melted mozzarella, and ribbons of smoked salmon, finished with dill, lemon and capers.
