Smoked Salmon Pizza Recipe
Make Smoked Salmon Pizza Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough & Base
Creamy Base
Toppings
Optional Finish
Method
Dough & Base
Preheat and prepare dough
Place an oven rack in the upper third of the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it in the oven while preheating. Lightly dust a work surface with the all-purpose flour. Roll or stretch the 400 g pizza dough into a 12-inch (30 cm) round or desired shape, leaving a slightly thicker edge for the crust. Transfer the shaped dough to a piece of parchment paper or a pizza peel dusted with flour/cornmeal. Brush the dough lightly with 1 tablespoon extra-virgin olive oil to help brown the crust and to act as a moisture barrier for the creamy base.
Creamy Base
Make the lemon-dill spread
In a small bowl, combine 3 tablespoons ricotta, 60 g softened cream cheese, and 2 tablespoons Greek yogurt. Add 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1 tablespoon finely chopped fresh dill, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until smooth and spreadable. Taste and adjust seasoning — the base should be bright and slightly tangy to complement the smoked salmon.
Assemble base on dough
Spread the lemon-dill mixture evenly over the oiled dough, leaving a 1/2-inch border for the crust. Sprinkle 100 g shredded low-moisture mozzarella lightly and evenly over the cream base — use just enough to help bind toppings and give a bit of melty texture without overpowering the salmon.
Bake
Bake the pizza
Slide the pizza (on parchment or peel) onto the preheated stone or a hot baking sheet. Bake at 500°F (260°C) for 8–10 minutes, until crust is golden and cheese is just melted. If your oven is less hot, bake 10–12 minutes, watching for even browning. Remove the pizza from the oven and transfer to a cutting board.
Toppings & Finish
Add smoked salmon and fresh toppings
Allow the pizza to rest 1–2 minutes so the creamy base sets slightly. Arrange 150 g thinly sliced smoked salmon across the warm pizza in even pieces. Scatter 1/4 cup very thinly sliced red onion and 1 tablespoon drained capers over the salmon. Top with 1 cup baby arugula (tossed lightly with the 1 teaspoon finishing olive oil if desired). Tear or lay 4 sprigs of fresh dill as garnish. If using, sprinkle 2 tablespoons finely grated Parmesan and 1 tablespoon snipped chives across the top.