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Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Smoked-Salmon Pizza with Mascarpone and Capers

Mascarpone is a rich, buttery cheese with a delicate, creamy texture.

Cooking Light JANUARY 2001

  • Yield: 6 servings (serving size: 1 pizza)


  • 3 cups bread flour
  • 1 cup warm water (100° to 110°)
  • 1 tablespoon olive oil
  • 2 1/2 teaspoons bread-machine yeast
  • 1/2 teaspoon salt
  • Cooking spray
  • 2 cups sliced green onions (about 2 bunches)
  • 1/2 teaspoon cracked black pepper
  • 6 tablespoons (about 3 ounces) mascarpone cheese
  • 6 ounces thinly sliced smoked salmon
  • 1 tablespoon capers
  • 6 lemon wedges


Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and the next 4 ingredients (flour through salt) into bread pan, and select dough cycle; start bread machine.

Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead for 30 seconds. Cover dough; let rest 10 minutes.

Preheat oven to 425°.

Divide dough into 6 equal portions. Roll each portion into a 9-inch circle on a lightly floured surface. Cover baking sheets with parchment paper, and place dough rounds on pans. Lightly coat top of dough with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 15 minutes or until puffy.

Divide the onions and pepper evenly among dough rounds. Bake at 425° for 10 minutes. Remove from oven; drop 3 teaspoonfuls of cheese onto each round. Arrange 1 ounce smoked salmon on top of each pizza, and divide capers evenly among pizzas.

Bake the pizzas an additional 8 minutes or until the cheese melts. Serve pizzas with lemon wedges.

Nutritional Information

Amount per serving
  • Calories: 390
  • Calories from fat: 27%
  • Fat: 11.8g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 15.7g
  • Carbohydrate: 54g
  • Fiber: 1.3g
  • Cholesterol: 19mg
  • Iron: 4.1mg
  • Sodium: 486mg
  • Calcium: 69mg

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Smoked-Salmon Pizza with Mascarpone and Capers Recipe