Smoked salmon and avocado kale pizza

This tasty smoked salmon and avocado kale pizza is an easy weeknight dinner. Fresh, bold flavors of homemade dill and horseradish cream cheese. Filling and delicious!

By Sarah Murphy
  • 35 mins preparation
  • 30 mins cooking
  • Serves 4
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  • 400 gram kale, trimmed, leaves only, coarsely chopped
  • 3 cup grated mozzarella
  • 4 eggs
  • 1 1/3 cup panko breadcrumbs
  • 1 red onion, thinly sliced
  • 200 gram sliced smoked salmon
  • 1 avocado, sliced
  • 2 cup baby rocket leaves
  • 1 medium lemon, cut into 4 wedges
Dill and horseradish cream cheese
  • 185 gram light cream cheese, softened
  • 1/4 cup chopped dill
  • 2 tablespoon horseradish cream
  • 2 teaspoon finely grated lemon rind


  • 1
    Preheat oven to very hot, 240°C. Line two large oven trays with baking paper.
  • 2
    Process kale in two batches until finely chopped. Return kale to processor, then add 2 cups mozzarella, eggs and breadcrumbs. Process until a sticky dough forms. Divide dough in half. Spread dough over trays to make two 22cm x 32cm rectangles (see recipe tip).
  • 3
    Bake bases for 20 minutes. Turn bases over and bake for a further 5 minutes or until edges are browned.
  • 4
    DILL & HORSERADISH CREAM CHEESE. Combine all ingredients in a medium bowl.
  • 5
    Spread cream cheese mixture over bases. Top with onion and remaining mozzarella. Bake for 10 minutes or until cheese is melted and golden.
  • 6
    Top pizzas with smoked salmon, avocado and rocket. Serve with lemon wedges.


  • An off-set or cranked spatula is useful to spread the mixture over the trays.