Smoked salmon pizza with meyer lemon and capers

Contributed by Preston Maring, MD

Smoked salmon pizza with meyer lemon and capers

If you eat one pizza this year, make it this one. It takes almost no time to make and is so good, it's hard to describe.

The recommendation for the ready-made crust comes to you from Dr. Mary Patton, Internal Medicine, at Oakland. Vicolo crusts may be found in the refrigerated section of your supermarket. They're made with organic cornmeal, olive, and canola oils. One crust serves two.

To accompany the pizza and to help you eat seven servings of fruits and vegetables per day, try braised asparagus, a mixed green salad, and a Cara Cara orange for dessert.

Cara Cara's are a cross between navel oranges and grapefruits. They are spectacularly juicy and sweet. At $1.50 per lb, they may be a better value than the more commonly sought-after food group of non-Sharffenberger chocolates costing over $10.00 per pound.


  • One Vicolo cornmeal, Boboli, or homemade crust
  • 1/4 cup nonfat sour cream
  • 1/2 cup Reggiano parmesan
  • 1/4 pound smoked salmon
  • 1 Meyer lemon
  • 2 tablespoons capers, rinsed


  1. Preheat oven to 425 degrees.
  2. Top the crust with a layer of nonfat sour cream.
  3. Grate a thin layer of parmesan over the sour cream.
  4. Bake for about 10 minutes or until the edges start to brown. Remove from the oven.
  5. Top with a single layer of the thinly sliced smoked salmon. Zest and juice the lemon, sprinkling both over the salmon. Top with capers.