Smoked Salmon White Pizza
Seafood Pizzas · Easy

Smoked Salmon White Pizza

This is the elegant seafood pizza. Bake the white base first, let it cool for one minute, then add the salmon cold. That one step is why this works and most smoked salmon pizzas do not.

10 minPrep
10 minBake
EasyDifficulty
2Serves
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Smoked Salmon White Pizza
Smoked Salmon White Pizza — real recipe image for the finished recipe.

Why this works

Smoked salmon is already cured and ready to eat. Putting it in a hot oven dries it out, changes its texture and kills most of what makes it good. The base gets baked hot and crisp first. The salmon goes on after — still silky, still cold, still tasting like smoked salmon instead of overcooked fish. Capers and red onion add the salt-acid balance. Lemon zest finishes it without making it wet.

Ingredients

  • Pizza dough ball250–280g
  • Crème fraîche70g
  • Low-moisture mozzarella60g
  • Smoked salmon75g
  • Capers10g
  • Red onion, very thinly sliced10g
  • Fresh dillsmall handful
  • Lemon zest1 tsp
  • Black pepperto taste
  • Cucumber ribbons (optional)40g

Method

  1. Preheat the oven strongly with a steel or stone — as hot as your oven allows.
  2. Stretch the dough into a thin round.
  3. Spread crème fraîche thinly and evenly.
  4. Add mozzarella.
  5. Bake until the base is crisp and the cheese is lightly golden.
  6. Pull the pizza and let it rest for 1 minute.
  7. Add smoked salmon, capers, red onion and fresh dill.
  8. Finish with lemon zest and black pepper.