Ingredients
Scale
- 2 medium russet potatoes, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 4 ounces smoked salmon, sliced
- 1/4 cup cream cheese, softened
- 1 tablespoon capers, rinsed and drained
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1/4 red onion, thinly sliced
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 425°F.
- Line a baking sheet with parchment paper.
- In a large bowl, toss the thinly sliced potatoes with olive oil, salt, and black pepper until evenly coated.
- Arrange the potato slices in a single layer on the prepared baking sheet, overlapping slightly if necessary.
- Bake the potatoes in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
- Remove from the oven and let cool slightly.
- Spread the softened cream cheese evenly over the baked potato crust.
- Sprinkle the shredded mozzarella cheese on top.
- Layer the smoked salmon slices over the cheese, followed by the capers, red onion, and dill.
- Drizzle with lemon juice and sprinkle garlic powder over the top.
- Return the pizza to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before slicing.
Notes
- For a crispy crust, ensure the potato slices are thin and evenly spaced.
- You can also use sweet potatoes for a different flavor profile.
- For a bit of heat, add some red pepper flakes on top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg