Smoked Salmon Pizza Recipe

Preheat your oven to 500°F (260°C) with a pizza stone or an inverted baking sheet on the middle rack for at least 30 minutes. If using a home oven, highest safe temperature is fine.

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer to a piece of parchment or lightly oiled pizza peel. Brush the dough edge lightly with 1 tbs olive oil to help browning.

Make the sauce

In a small saucepan over medium-low heat, melt 1 tbs butter. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant but not browned. Stir in 1 tbs flour and cook 30 seconds to form a roux. Whisk in 3 tbs whole milk and 1 dl heavy cream gradually until smooth. Bring to a gentle simmer, stirring, until slightly thickened (2–3 minutes). Remove from heat and stir in 3 tbs grated Parmesan, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Let cool 3–5 minutes so it’s spreadable but not runny.

Spread an even, thin layer (about 3–4 tbs) of the garlic cream sauce over the dough leaving a 1/2-inch rim for the crust.

Evenly sprinkle 1 cup shredded mozzarella and 1/2 cup shredded fontina across the sauced dough.

Bake the pizza on the preheated stone or inverted sheet for 7–9 minutes, rotating once halfway, until crust is golden and cheese is melted and bubbly. Baking time may vary with oven; watch for a nicely charred rim and set center.

Remove pizza from oven and let rest 1–2 minutes. While still warm, scatter thin slices of smoked salmon (about 140 g) across the pizza, taking care not to overload so the salmon remains silky rather than cooked through.

Distribute 1/2 cup pickled red onions evenly over the salmon.

Sprinkle 2 tbs drained capers (from the 'Cheese & toppings' section) over the pizza for briny pops.

Lightly sprinkle 1 tsp lemon zest, 1/4 tsp salt, and freshly ground black pepper to taste over the assembled toppings. Scatter 2 tbs chopped fresh dill.

Pat the additional 2 tbs capers dry on paper towels. Heat 1 tsp olive oil in a small skillet over medium-high heat. Add capers and fry 1–2 minutes until they puff and become crispy; they should sizzle quickly. Remove with a slotted spoon onto paper towels to drain and cool. These will add texture and go on top as a final garnish.

Whisk together 3 tbs mayonnaise, 1 tsp honey, 1/2 tsp very finely minced garlic, 1 tsp lemon juice, and 1/8 tsp salt until smooth. Taste and adjust balance — it should be slightly sweet, tangy, and garlicky. Transfer to a small squeeze bottle or spoon.

Drizzle the honey garlic mayo lightly over the pizza in a thin zigzag or dot pattern. Avoid over-saucing so the delicate salmon flavor still shines.

Scatter the crispy capers on top of the pizza and garnish with remaining fresh dill sprigs. If desired, finish with a light drizzle (about 1/2 tsp) of extra-virgin olive oil for sheen.

Slice and serve immediately. Recommend serving with lemon wedges on the side for guests who want extra brightness.