Pizza with Smoked Salmon and Dill

Name: Pizza with Smoked Salmon and Dill
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 pizzas
Ingredients: 1 pizza dough; 1/2 cup crème fraîche; 200g smoked salmon, sliced; 1/2 cup mozzarella cheese, shredded; 2 tablespoons capers, rinsed; Fresh dill, for garnish; Lemon wedges, for serving

Highlighted under: Global Cooking

When I first combined smoked salmon with a classic pizza crust, I knew I had stumbled upon something extraordinary. The delicate flavors of the salmon paired perfectly with the creamy texture of the cheese, creating a dish that feels both indulgent and sophisticated. Dill adds a fresh note that really brightens it all up. This pizza is a delightful twist on traditional recipes and makes for a stunning appetizer or light meal. Whether for a gathering or a cozy night in, it has quickly become one of my favorites.

Created by

Xanthe Beaumont

Last updated on 2026-01-08T10:49:43.115Z

When I first experimented with smoked salmon on pizza, I was amazed at how versatile and delicious this combination could be. After various trials, I discovered that a thin layer of crème fraîche not only enhances the flavors but also creates a velvety base for the toppings. The key is to not overload the pizza with too many toppings so the delicate taste of the salmon shines through. Trust me, every bite is an explosion of flavor!

This pizza is perfect for any occasion. I often prepare it for brunch with friends or as a light dinner paired with a simple salad. The fresh dill is the secret ingredient that elevates the overall taste, and I recommend sprinkling extra on top just before serving for that added freshness. It really transforms an ordinary pizza night into something special!

        Why You Will Love This Recipe
        Bold flavors of smoked salmon blend seamlessly with creamy cheese.
Bright, fresh dill adds a pop of herbal brightness.
Perfect for impressing guests or enjoying a cozy night in.

      

The Role of Crème Fraîche

Crème fraîche serves as the base sauce for this pizza, offering a rich and creamy contrast to the smoked salmon. Its slightly tangy flavor complements the smoky notes beautifully, adding depth to each bite. If you can’t find crème fraîche, a mixture of sour cream and a splash of lemon juice works well as an alternative, though it may be slightly less indulgent.

When spreading the crème fraîche, aim for an even layer that allows the edges of the pizza dough to remain visible. This prevents the crust from getting soggy and enhances its crispy texture during baking. Ideally, you want the crème fraîche to bubble slightly and mix with the cheese while the pizza cooks, creating an irresistible topping.

Selecting Your Smoked Salmon

Choosing the right smoked salmon is crucial for this recipe. Look for high-quality, wild-caught salmon if possible, as it tends to have richer flavor and better texture. Don’t shy away from different types—both cold and hot smoked varieties can work, though cold-smoked salmon traditionally pairs well with creamy toppings like those in this recipe.

When adding the salmon, arrange it artfully on the cheese layer for visual appeal. This not only enhances presentation but also ensures that each slice has a balanced amount of salmon. Avoid overloading with salmon to keep the flavors harmonized; a few well-placed slices are usually enough to impress.

Serving Suggestions and Storage

This pizza is best enjoyed fresh out of the oven, but if you have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, place the pizza in a preheated oven at 180°C (350°F) for about 8 minutes. This method helps retain the crust’s crispiness, as opposed to using a microwave, which may leave it soggy.

For a more refined presentation when serving, consider using a sharp pizza cutter or a large chef’s knife to slice the pizza into wedges or squares. Arrange the sliced pizza on a wooden board, garnished with additional dill and lemon wedges for a burst of freshness. This not only makes for a stunning display but also enhances the flavors with a spritz of lemon juice just before enjoying.

Ingredients

For the pizza

1 pizza dough
1/2 cup crème fraîche
200g smoked salmon, sliced
1/2 cup mozzarella cheese, shredded
2 tablespoons capers, rinsed
Fresh dill, for garnish
Lemon wedges, for serving

Instructions

Preheat the oven

Preheat your oven to 220°C (430°F). If using a pizza stone, place it in the oven to heat up.

Prepare the dough

Roll out the pizza dough on a floured surface until it's thin and can easily fit onto your pizza stone or baking tray.

Assemble the pizza

Spread the crème fraîche evenly over the base of the dough. Sprinkle the shredded mozzarella over the top.

Add the toppings

Arrange the smoked salmon slices evenly over the cheese. Scatter capers on top for an extra burst of flavor.

Bake the pizza

Transfer the assembled pizza into the oven. Bake for about 10 minutes, or until the crust is golden brown and the cheese is bubbly.

Garnish and serve

Once out of the oven, sprinkle fresh dill on top. Cut into slices and serve with lemon wedges.

Pro Tips

For a fun twist, try adding thinly sliced red onions for an extra layer of flavor. Serve with a chilled white wine to enhance the experience.

Making Ahead and Freezing

If you want this pizza for a gathering, you can prepare the crust and toppings in advance. Roll out the pizza dough, place it on a baking sheet, and refrigerate for up to 24 hours. It’s important to cover the dough with plastic wrap to prevent it from drying out. When you’re ready to bake, simply add your toppings and proceed as directed.

While I wouldn’t recommend freezing the fully assembled pizza due to the delicate ingredients (like smoked salmon), you can freeze the pizza crust alone. Once cooked and cooled, wrap it tightly in plastic wrap and place it in a freezer bag. It can be stored for up to two months and reheated straight from the freezer before adding your toppings.

Flavor Variations

Feel free to experiment with adding other toppings to this pizza for depth. Thinly sliced red onions or arugula can provide a nice peppery crunch that complements the richness of the salmon. If you're feeling adventurous, a drizzle of a light, herby vinaigrette after baking adds a fresh burst of flavor.

You can also mix up the cheese used in the recipe. For instance, a bit of goat cheese or cream cheese interspersed with mozzarella would elevate the creaminess and add a tangy contrast to the dish. Just remember to stay within complementary flavors so that the dish still showcases the highlight, which is the smoked salmon.

Troubleshooting Common Issues

If your pizza dough doesn't seem to rise properly, it may not have been given enough time to rest. Make sure your dough rises in a warm place until it has doubled in size, which usually takes about 1-2 hours. In cooler environments, it can take longer, so patience is key.

Another common issue is the pizza sticking to the baking surface. To prevent this, always use a floured surface when rolling out the dough and consider dusting your pizza stone or baking tray with a bit of cornmeal before placing the dough down. This adds a non-stick barrier and also contributes to a better crust texture.

Questions About Recipes

→ Can I use a different type of fish?

Yes, you can substitute smoked trout or even grilled chicken for a different flavor profile.

→ Is this pizza gluten-free?

You can use a gluten-free pizza dough to make this pizza gluten-free.

→ How long can I store leftover pizza?

Leftover pizza can be stored in an airtight container in the fridge for up to 3 days.

→ Can I make this pizza ahead of time?

Yes, you can prepare the pizza in advance and then bake it just before serving for the best taste and texture.