Brace yourself for a pizza that's as fancy as it is delicious. Our Smoked Salmon Pizza with Dill and Crème Fraîche is like an Alsatian Tarte Flambée that decided to get a little more luxurious. It's a crispy, creamy, and indulgent bite of decadence that'll make your taste buds sing. Not for the faint-hearted - you've been warned!
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Not Your Ordinary Pizza Recipe
If you love pizza bianca (white pizza, typically made with bechamel sauce instead of tomato sauce), German Flammkuchen or Alsatian Tarte Flambee, you are sure to love this delicious Smoked Salmon Pizza recipe! It is super rich, salty, creamy and delicious - the kind of pizza that is hard to forget!
For more innovative pizza ideas, have a look at some of our favourites below (hint: Chicken Fajita Pizza is one of our favourites):
Sourdough baker? Try this same pizza but with a Sourdough Flammkuchen base or go all out with Sourdough Pizza Dough (Neapolitan Style Crust Recipe)!
Ingredients and Substitutes
For The Pizza Base
- white flour: you may use all-purpose flour or strong flour with higher gluten content.
- fast-action yeast: also known as instant yeast.
- caster sugar: or white granulated sugar.
- salt.
- lukewarm water.
- olive oil.
If you are in a rush, you may use premade pizza dough or even naan bread as a pizza base, but fresh pizza dough always tastes more delicious 🙂
Toppings
- crème fraîche: or full-fat sour cream. You may also use cream cheese if you wish.
- large brown onion: can be replaced with red onion or a couple of shallots. You may also use a bunch of green onions instead.
- cheese: Cheddar, Emmental, Mozzarella or Gouda.
- smoked salmon: we used smoked salmon trimmings (they come at a fraction of the cost), but you can use smoked salmon slices.
- dill: other fresh herbs, like parsley will work too.
- black pepper.
Find the ingredient quantities, full method and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
There are two steps in this salmon pizza recipe: the dough and the toppings!
STEP 1: Make The Pizza Crust Dough
1. Place flour, yeast, sugar and a pinch of salt in a large bowl. Add the olive oil and warm water and mix it into a rough dough. Scrape it onto a lightly floured surface and knead for 5-10 minutes until smooth and cohesive (you can make the dough in a stand mixer fitted with a dough hook attachment too).
2. Place the dough ball in a clean lightly greased bowl, cover with clingfilm, and leave it to rest in a warm place for 1.5-2 hours, or until doubled in volume. Preheat the oven to the highest setting (typically 230°C (450°F)), and line a large baking sheet with parchment paper.
3. Divide the dough ball into two. Roll pizza dough into a thin circle of about 1 cm thickness.
4. Carefully transfer the rolled-out dough onto a prepared baking sheet (or a pizza stone).
STEP 2: Pizza Toppings and Baking
1. Spread the sour cream all over, avoiding about 1 cm edge. Top with fresh dill, raw onions, cheese and finally smoked salmon pieces.
2. Bake the smoked salmon pizza in the centre of the oven for 10-15 minutes, until the edges are golden brown.
3. Serve the pizza scattered with some lemon zest or with a wedge of lemon, and encourage all the diners to squeeze a little bit of lemon juice on top of the pizza.
Tips For Best Results
- Take your sour cream/ creme fraiche out of the fridge 20-30 minutes ahead of time to bring it to room temperature, it will make it easier to spread it across the pizza base.
- Do not add too much salt to the pizza dough: cheese and smoked salmon are salty enough and extra salt will overwhelm the taste buds.
- If you are using dried inactive yeast, you need to activate it first. Place the yeast, 115 ml of warm water and a teaspoon of sugar in a small bowl and leave the yeast mixture to activate for a few minutes. Then add it all to the dry ingredients.
- A pinch of nutmeg sprinkled over the creme fraiche will make this pizza taste amazing!
- Experiment with the amount of salmon and dill you add to your pizza! Some may think that there's not enough salmon in our recipe, but for us, it's the perfect amount, otherwise, it's a little too rich!
What To Serve Smoked Salmon Pizza With?
We love nothing better than a simple fresh rocket and balsamic salad with this pizza, but the world is your oyster here. Try it with Italian Green Bean Salad or Pea Shoot and Edamame Salad next!
Smoked Salmon Recipes To Try Next Time
Have more smoked salmon left over? Here are some of our favourite recipes:
Smoked Salmon Pizza
Ingredients
For Pizza Dough
- 185 g (1½ cup + 1 tbsp) white flour all-purpose or strong
- 3½ g (1 teaspoon) fast-action yeast instant yeast
- ½ teaspoon caster sugar
- ¼ teaspoon salt
- 115 ml (½ cup) lukewarm water
- 1 tablespoon olive oil
Toppings
- 100 g (½ cup) creme fraiche or full-fat sour cream
- 1 large brown onion thinly sliced
- 120 g (3.5 oz) Cheddar or Emmental or Gouda, grated
- 80 g (3 oz) smoked salmon cut into small pieces
- fresh dill
- black pepper
Instructions
- Place flour, yeast, sugar and a pinch of salt in a large bowl. Add the olive oil and warm water and mix it into a rough dough. Scrape it onto a light floured surface and knead for 5-10 minutes until smooth and cohesive (you can make the dough in a stand mixer fitted with a dough hook attachment too).
- Place the dough ball in a clean lightly greased bowl, cover it with clingfilm, and leave it to rest at room temperature for 1.5-2 hours, or until doubled in volume. Preheat the oven to the highest setting (typically 230°C (450°F)), and line a large baking sheet with parchment paper.
- Divide the dough ball into two. Roll each into a thin circle of about 1 cm thickness.
- Carefully transfer the rolled-out dough onto a prepared baking sheet. Spread the sour cream all over, avoiding about 1 cm edge. Top with fresh dill, raw onions, cheese and finally smoked salmon pieces.
- Bake the smoked salmon pizza in the centre of the oven for 12-15 minutes, until the edges are golden brown.
Video
Nutrition
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