Smoked salmon pizza.

Now that the Thanksgiving feast is behind us, it’s time to think about Shabbos. Cooking AGAIN was not an option so we settled on a light entrée for Shabbos lunch that doesn’t involve any cooking this week.

Smoked salmon Pizza with a truffle mayo dressing! Sounds complicated? Have no fear it is easy as pie ( pie/ pizza – get it?:) Once you have the ingredients in the house, you can put this dish together a few minutes before your meal. It tastes delicious, and all those vibrant colors will look striking on your table.img_5656

A tip we always use is to make our dressing in advance and keep it refrigerated in a mason jar. Add all the ingredients to the jar, close it tightly and give it a good shaaaake (over the sink to minimize the explosion risk)


Truffle oil is oil that has been infused with truffle flavoring. It adds a very unique flavor to your dish. It is usually used as finishing oil. This truffle-mayo dressing can last up to 2 weeks in the fridge. It tastes really good over a fresh salad and can turn any boring sandwich to a fancy amuse-gueule .


Raskin’s Fish offers a variety of flavored lox, we decided to use nova lox not to overpower the flavors of the other components.

There is no rule on how to lay the ingredients on the pizza base, you just want to make sure to place the ingredients all over for a uniform look. We used frozen pizza dough that we baked but you can easily substitute it for a baked pizza dough available on your grocery shelf.



12 – 16 inches baked pizza pie.

4 oz. Raskin’s premium Nova lox

2 cups baby arugula

½ purple onion thinly sliced

1 container colorful tomatoes halved

1 avocado thinly sliced


1 cup mayo

1 tbsp. truffle oil

1 tsp. Dijon mustard

1 tsp. black pepper


Cover your pizza pie with the mayo dressing.

Sprinkle arugula all over the pizza.

Top with tomatoes, purple onion, lox and then avocados.


**to prevent the avocadoes from browning, squeeze some lemon juice over it prior to laying it on pizza.

Sprinkle salt and pepper to taste.

** we love to use Raskin’s pink Himalayan salt, it really does bring out the flavor in your dishes.



Good Shabbos!


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