Smoked Salmon Pizza
The Pacific Northwest on a pizza! Silky smoked salmon draped over cream cheese with capers, red onion, and fresh dill. This elegant pizza celebrates Washington's legendary salmon heritage and Seattle's food scene.
Equipment Needed
Instructions
Make the dough: Dissolve yeast in warm water, let stand 5 minutes. Add flour, salt, and olive oil. Knead until smooth, about 8 minutes. Cover and let rise 1 hour.
Prepare cream cheese base: Mix softened cream cheese with minced garlic and 1 tablespoon olive oil until smooth and spreadable.
Preheat oven: Place pizza stone in oven and preheat to 475F (245C) for at least 30 minutes.
Shape the dough: Punch down risen dough and stretch into a 14-inch round. Transfer to floured pizza peel.
Pre-bake the crust: Brush dough with olive oil and bake for 5-6 minutes until just starting to set. Remove from oven.
Add cream cheese and mozzarella: Spread garlic cream cheese over partially baked crust. Sprinkle with mozzarella. Return to oven and bake 5-7 more minutes until cheese is melted and crust is golden.
Add salmon and toppings: Remove pizza from oven. Immediately drape smoked salmon slices over the hot pizza. Add red onion rings and capers.
Finish and serve: Scatter fresh dill generously over top, add lemon zest and fresh cracked pepper. Serve with lemon wedges on the side. Let rest 2 minutes before slicing.
Pro Tips & Variations
- Salmon after baking: Add salmon AFTER baking - it should warm gently on the hot pizza, not cook further.
- Hot vs cold smoked: Hot-smoked salmon flakes and has firmer texture; cold-smoked (lox-style) is silkier and drapes better.
- Wild vs farmed: Washington wild king or sockeye salmon have superior flavor, but quality farmed works too.
- Caper alternatives: Try pickled mustard seeds or cornichons for different briney contrast.
- Everything bagel style: Sprinkle everything bagel seasoning on the crust before baking for a NYC-meets-Seattle twist.
- Add creme fraiche: Dollops of creme fraiche after baking add extra richness.