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Smoked salmon souffle pizzas


  • Combine the yeast with a little lukewarm water until dissolved. 
  • Put 500 gm flour into a large bowl, make a well in the centre and pour in the yeast mixture. Combine and add lukewarm water, little by little, until a soft dough is formed, stirring well between each addition. Then knead the dough until it is elastic and comes away from the bowl, adding a little more flour if too sticky. 
  • Place the dough in a lightly oiled bowl, loosely cover with plastic wrap and set aside in a warm spot for about 20 mins until doubled in size. 
  • Preheat oven to 180°C fan forced (200°C normal). 
  • Lightly roll out the dough on a lightly floured workbench and cut out rounds with a pastry cutter. Then panfry on both sides in a thin layer of hot oil until golden and risen. Drain well on kitchen paper towels and place in an oven tray. 
  • At the same time, heat a little oil in a non-stick pan and gently sauté the onions until soft and tender, stirring now and again. Then stir in the capers and mound the mixture on top of the pizzas. Cook in the oven for about 10 mins. 
  • Combine the sour cream with the lemon juice and 2 tbsp snipped chives. 
  • Arrange smoked salmon on top of the onions and spoon a dollop of the lemon and chive sour cream on top. Garnish with chives and serve with a simple salad on the side.


  • 20 gm fresh yeast
  • 500+ gm strong bread flour
  • olive oil spray
  • olive oil
  • 2 onions, finely sliced
  • 1 heaped tbsp capers, rinsed
  • 3 heaped tbsp sour cream
  • a squeeze of fresh lemon juice
  • ½ bunch fresh chives
  • slices of smoked salmon



















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