Pizza with Smoked Salmon, Peaches and Camembert

Pizza with Smoked Salmon, Peaches and Camembert
  • 4 servings
  • 0:20 Preparation
  • 0:05 Cooking
  • 0:25 Total Time


Add all
  • 4

    small thin pizza crusts or 1 large 40 cm (16 inch) pizza crust, baked

  • 1 Tbsp.
    (15 mL)

    melted butter

  • 2/3 lb
    (310 g)

    smoked salmon

  • 1/3 cup
    (80 mL)

    thinly sliced red onion

  • 2/3 cup
    (170 mL)

    diced red pepper

  • 1

    small fresh peach, peeled (or 1 canned peach, drained) and cut into thin slices

  • 1/2 lb
    (225 g)

    canadian camembert or brie, sliced

  • 1 cup
    (250 mL)

    Arugula (rocket) or baby spinach leaves, cut in thin strips

  • freshly ground pepper to taste


Preheat oven to 230°C (450°F).

Brush pizza crusts with melted butter. Divide toppings (except arugula) evenly among the crusts and arrange on top, finishing with cheese.

Bake pizza in centre of oven for 4 to 6 minutes, or until cheese has melted and crust is golden.

Sprinkle pizza with arugula and serve immediately with a salad.

Source: Dairy Farmers of Canada

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

Discover your taste profile!

© Société des alcools du Québec, 2007