smoked salmon pizzettes

Breakfast

Smoked Salmon Pizzettes

Smoked Salmon Pizzettes are mini flatbreads or pizzas topped with silky smoked salmon, creamy cheese (like crème fraîche or goat cheese), fresh herbs, and a hint of lemon. Elegant and flavorful, they're perfect for brunch or as a stylish appetizer.

Ingredients

flour, for work surface
1 (8-ounce) ball purchased pizza dough
olive oil, for drizzling
1/4 cup mascarpone cheese, at room temperature
1/4 cup sour cream
2 tablespoons capers, rinsed, drained, coarsely chopped and dried on paper towels
kosher salt and freshly ground black pepper
2 ounces smoked salmon, cut into 3/4-inch pieces
1/4 cup chopped fresh chives

Directions

Special equipment: a 2-inch round cookie cutter
Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F.
On a lightly floured work surface, roll the pizza dough into a 1/4-inch thick round. Using a 2-inch round cookie cutter, cut out 15 circles. Arrange the circles on a heavy baking sheet. Using the tines of a fork, prick the dough all over. Drizzle with olive oil and bake until golden brown, about 7 to 10 minutes. Remove from the oven and cool for 10 minutes.
In a small bowl, mix together the mascarpone cheese, sour cream and capers until smooth. Season with salt and pepper, to taste. Spoon about 1/2 teaspoon of the mascarpone mixture into the center of each pastry round. Top with a piece of smoked salmon and press gently.
Arrange the pizzettes on a platter and sprinkle with chopped chives just before serving.