Smoked Salmon Pizza Recipe

Preheat and prepare

Preheat your oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside. If you have a pizza steel, use that and allow at least 30 minutes for it to heat thoroughly.

On a lightly floured surface, stretch or roll the pizza dough into a 10–12 inch round (or a rectangle if you prefer). Aim for about 1/8–1/4 inch thickness with a slightly thicker rim for a crust.

Brush the dough lightly with 1 tablespoon olive oil, especially around the edges to help browning.

In a small bowl combine 3 tablespoons sour cream, 2 tablespoons mayonnaise, 1 teaspoon prepared horseradish, 1 teaspoon fresh lemon juice, 1 teaspoon finely chopped fresh dill, 1 teaspoon salt, and 1/4 teaspoon black pepper.

Whisk until smooth and taste — adjust horseradish (add up to another 1/2 teaspoon) or lemon to reach desired brightness. Refrigerate until ready to assemble; this can be made several hours ahead to let flavors meld.

If using mozzarella (optional), sprinkle the shredded mozzarella lightly and evenly over the oiled dough, leaving the rim clear. The cheese will help create a barrier so the horseradish cream doesn’t soak the crust.

Using a peel or inverted baking sheet dusted with flour or semolina, transfer the pizza to the preheated stone or baking sheet. Bake at 500°F (260°C) until the crust is blistered and golden, about 8–10 minutes depending on oven and thickness.

Remove the pizza from the oven and transfer to a cutting board. Let rest 1–2 minutes.

Let the pizza cool just enough so the toppings won’t wilt from heat. Spoon or spread the prepared horseradish cream over the hot pizza in dollops, then gently spread into an even thin layer with the back of a spoon, leaving the edge bare.

Arrange 6 ounces of thinly sliced smoked salmon in overlapping pieces over the cream. Scatter thin half-rings of 1/2 red onion evenly across the pizza.

Sprinkle 2 tablespoons drained capers over the top. Finish with roughly chopped fresh dill and a few grinds of cracked black pepper. Squeeze the reserved lemon wedge lightly over individual slices just before eating.

Slice into 6–8 pieces and serve immediately. Leftovers can be kept loosely covered in the refrigerator for up to 24 hours; add fresh dill and a squeeze of lemon before serving again.