Smoked Salmon Pizza Recipe

Preheat and prepare dough

Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Stretch or roll the pizza dough into a 12-inch round on a lightly floured surface. Transfer to a piece of parchment for easy transfer.

Season crust

Brush the dough lightly with 1 tablespoon extra-virgin olive oil, leaving a 1-inch border for the crust. Sprinkle the oiled surface with grated garlic, 1 teaspoon coarse sea salt, and 1 teaspoon freshly ground black pepper; gently spread with the back of a spoon so garlic is distributed thinly.

Slide the parchment and dough onto the preheated stone or baking sheet and bake for 6–8 minutes, or until the crust is just set and lightly golden. Remove from oven and let cool for 2 minutes. (The pizza will be finished with cold toppings, so avoid overbrowning.)

Make the lemony cheese spread

While the crust bakes, combine the 3 oz cream cheese (or labneh) with lemon zest and 1 teaspoon lemon juice in a small bowl. Stir until smooth and slightly loose — this spread will hold the stracciatella in place and add a bright base.

After the crust has cooled 2 minutes, dollop the lemon-cream cheese spread across the center of the crust. Using the back of a spoon or an offset spatula, gently smooth into a roughly 8–9 inch circle, leaving the crust edge exposed. Next, tear or spoon the 7 oz stracciatella over the spread, distributing the soft cheese so there are pockets of creamy cheese across the pizza.

Prepare onions (optional soak)

If you prefer milder red onion, place the very thin slices in cold water for 5 minutes, then drain and pat dry. This mellows sharpness and prevents the onion from overpowering the delicate salmon.

Assemble cold toppings

Arrange the 6 oz smoked salmon in ribbons or folds over the stracciatella so each slice has some cheese beneath. Scatter the drained 2 tablespoons capers evenly across the pizza. Distribute the thin-sliced red onion lightly (use less if you prefer). Sprinkle 1 tablespoon toasted sesame seeds and 2 tablespoons chopped fresh dill over the top. If using, add 1 cup arugula or microgreens on one half or across the center for peppery freshness.

Final seasoning and serve

Finish with a light drizzle of extra-virgin olive oil (optional), a few squeezes of lemon from wedges, and a pinch more flaky sea salt if needed. Cut into 6 slices and serve immediately so the cool, creamy toppings contrast with the warm crust.