There’s something magical about the combination of warm, crispy pizza crust topped with mozzarella, smokey salmon, capers, arugula and herby cream cheese. It’s like the pizza version of a fresh bagel with lox and cream cheese. I’m always looking for creative ways to use smoked salmon, and this smoked salmon pizza just got a spot in my regular pizza rotation.
What makes this smoked salmon pizza truly special is the balance of flavors and textures. The rich, smoky salmon plays beautifully against the peppery arugula, while the tangy cream cheese mixture and briny capers add complexity that you simply won’t find in ordinary pizzas.
Why I Love This Smoked Salmon Pizza Recipe
When I wet brine and smoke salmon, I typically smoke several pounds at a time. Then, after I share it with my friends, I vacuum seal and freeze some for later use. I drew inspiration from traditional white pizza and classic bagel and lox combinations for this recipe.
Smoked Salmon Pizza Ingredients
- 1 small dough ball for a 12″ pizza (I am using dough from my local pizza shop)
- 1 cup mozzarella cheese, shredded
- 1 cup Baby arugula
- 3 tbsp olive oil, divided (2 tbsp for the dough, 1 tbsp for finishing)
- 2 tbsp capers, drained
- 1 tsp Pecorino Romano, finely grated
- 1/3 cup smoked salmon, shredded
- 1/4 cup cream cheese mixture
- 1 tsp Pecorino Romano cheese
For the Cream Cheese Mixture:
- 1/2 cup whipped cream cheese
- 1 tbsp mayonnaise
- 1 tbsp sour cream
- 2 tbsp fresh lemon juice
- 2 tbsp fresh dill, chopped (plus extra sprigs for garnish)
- 1 tbsp green onion, very finely chopped
- 1/4 tsp sea salt
Substitutes
- Dough: I use store-bought pizza dough. Naan bread or flatbread can also work for quick individual pizzas.
- Capers: If you’re not a fan of capers, chopped green olives can provide a similar salty punch.
Equipment
- Pizza Oven (I am using my Camp Chef Pizza Oven, but a pizza stone in your oven will also work.)
- Pizza peel for easy transfer
- Mixing bowl for cream cheese mixture
- Plastic bag for piping cream cheese
- Sharp pizza wheel for cutting
- Infrared Thermometer (I use the ThermoWorks IR thermometer)
Pizza Oven or Stone
The secret to restaurant-quality pizza at home is high heat. I use my Camp Chef pizza oven on my Woodwind Pro pellet grill, which reaches the perfect temperature for creating a crispy-on-the-outside, chewy-on-the-inside crust. I had the pizza stone at around 650ºF for this smoked salmon pizza. If you don’t have a dedicated pizza oven, a pizza stone in your home oven preheated to its highest setting will work, too.
How to Make Smoked Salmon Pizza
This elegant pizza comes together surprisingly quickly once all your components are ready.
Make the Cream Cheese Mixture
Start by preparing your cream cheese mixture so the flavors have time to meld. Combine the whipped cream cheese, mayonnaise, sour cream, fresh lemon juice, chopped dill, finely chopped green onion, and sea salt in a medium bowl. Mix until smooth and well combined. Transfer the mixture to a zip-lock bag and set aside.
Prep Your Toppings
Drain your capers, wash and dry your arugula, and have your smoked salmon ready. I recommend taking the salmon out of the refrigerator about 15 minutes before using it, as it’s best when not ice-cold.
Cooking The Smoked Salmon Pizza
Preheat your pizza oven or conventional oven with a pizza stone to 650°F. If you use a conventional oven, allow at least 30 minutes for the stone to heat up fully.
Hand Stretching the Pizza Dough
On a lightly floured surface, press from the middle of your dough ball and work to the outside. Leave the outer half-inch untouched. Hand-stretch the dough until it is about 12 inches in diameter.
Add Olive Oil and Cheese
Drizzle with 2 tablespoons of olive oil and spread it evenly across the surface, going all the way to the edges. Sprinkle the mozzarella cheese evenly over the oiled dough, leaving a small border around the edge for the crust.
Bake the Pizza
I use the ThermoWorks IR thermometer to gauge the temperature of my pizza stone. For this pizza, the stone was at 650ºF. Transfer the dough to a pizza peel dusted with cornmeal or flour to prevent sticking. Carefully slide the pizza into your pizza oven or onto your pizza stone in your oven. Bake for 7-8 minutes until the crust is golden brown and the cheese is bubbling. Rotate the pizza every 2-3 minutes to ensure the crust is evenly cooked.
Add The Pizza Toppings
Remove the pizza from the oven and immediately add your toppings. Start by scattering the smoked salmon pieces evenly, sprinkle with capers and arugula, and drizzle a bit more olive oil on top. Optional: Sprinkle the top with a little pecorino romano cheese.
Add the Cream Cheese Mixture.
Cut a small corner off the zip-lock bag containing your cream cheese mixture. Use it like a pastry bag to pipe artistic lines or dollops across the pizza.
What to Serve With
Frequently Asked Questions
Can I make this pizza ahead of time? While the cream cheese mixture can be prepared a few days before, this pizza is best enjoyed immediately after baking. If you need to prepare ahead, bake the crust with cheese, then reheat and add the remaining toppings just before serving.
How do I prevent my pizza dough from sticking to the peel? Work quickly once the dough is on the peel, and give the peel a gentle shake every minute or so to ensure the dough isn’t sticking. Use a generous amount of cornmeal or semolina flour between the dough and the pizza peel.
Can I use leftover salmon for this recipe? While smoked salmon delivers the best flavor, you can use leftover cooked salmon that’s been flaked and seasoned with a bit of salt and lemon. Just add it after baking the pizza so it doesn’t dry out.
Storing and Reheating
This pizza is best enjoyed fresh, as the cream cheese mixture, arugula, and capers don’t hold up well to reheating. If you anticipate leftovers, consider baking the pizza with just the olive oil and mozzarella, then adding the cold toppings only to the portion you’ll eat immediately.
If you must store leftovers, refrigerate them for up to 24 hours in an airtight container. To reheat, warm in a 350°F oven until the crust crisps up and the cheese melts again, about 3-4 minutes. Add fresh arugula and a new drizzle of cream cheese mixture after reheating.
Serving Size
This 12″ pizza comfortably serves two adults as a main course. Consider making multiple pizzas or supplementing with salads and appetizers for a larger gathering. To scale up for 4 people, simply double all ingredients and make two 12″ pizzas.
More Pizza Recipes You Might Enjoy
Did you try this smoked salmon pizza?
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Smoked Salmon Pizza
Equipment
- Pizza Oven or Stone (I am using my Camp Chef Pizza Oven, but a pizza stone in your oven will also work.)
- Pizza Peel
- Mixing bowl
- Plastic bag (For piping cream cheese)
- Pizza wheel
- Laser Thermometer (I use the ThermoWorks IR thermometer)
Ingredients
- 1 small Pizza dough ball I use store-bought pizza dough. You can make your own, or use store-bought naan bread or flatbread.
- 1 cup Mozzarella cheese Shredded
- 1 cup Baby Arugula
- 3 tbsp Olive oil (2 tbsp for the dough, 1 tbsp for finishing)
- 2 tbsp Capers
- 1 tsp Pecorino romano cheese (Extra fine grated)
- 1/3 cup Smoked salmon Shredded
- 1/4 cup Cream cheese mixture (Ingredients below)
Cream Cheese Mixture Ingredients
- 1/2 cup Cream cheese Whipped
- 1 tbsp Mayonnaise
- 1 tbsp Sour Cream
- 2 tbsp Lemon juice Fresh Squeezed
- 2 tbsp Fresh dill Finely chopped
- 1 tbsp Green onion Finely chopped
- 1/4 tsp Sea salt
Instructions
How to Make Smoked Salmon Pizza
- Make the Cream Cheese Mixture. Start by preparing your cream cheese mixture so the flavors have time to meld.
- In a medium bowl, combine the whipped cream cheese, mayonnaise, sour cream, fresh lemon juice, chopped dill, finely chopped green onion, and sea salt.
- Mix until smooth and well combined. Transfer the mixture to a zip-lock bag and set aside.
- Prep Your Toppings. Drain your capers, wash and dry your arugula, and have your smoked salmon ready to go. I recommend taking the salmon out of the refrigerator about 15 minutes before using it, as it's best when not ice-cold.
- Cooking The Smoked Salmon Pizza. Preheat your pizza oven or conventional oven with a pizza stone to 650°F. If you are using a conventional oven, allow at least 30 minutes for the stone to fully heat up. Hand Stretching the Pizza Dough. On a lightly floured surface, press from the middle of your dought ball and work to the outside. Leave the outer half-inch untouched. Hand stretch the dough until it is about 12 inches in diameter.
- Add olive oil. Drizzle with 2 tablespoons of olive oil and spread it evenly across the surface, going all the way to the edges.
- Sprinkle the mozzarella cheese evenly over the oiled dough, leaving a small border around the edge for the crust.
- Bake the Pizza. I use the ThermoWorks IR thermometer to guage the temperature of my pizza stone. For this pizza, the stone was at 650ºF.
- Transfer the dough to a pizza peel dusted with cornmeal or flour to prevent sticking. Carefully slide the pizza into your pizza oven or onto your pizza stone in your oven. Bake for 7-8 minutes until the crust is golden brown and the cheese is bubbling. Rotate the pizza every 2-3 minutes to ensure the crust is evenly cooked.
- Add The Pizza Toppings. Remove the pizza from the oven and immediately add your toppings. Start by scattering the smoked salmon pieces evenly around the pizza.
- No sprinkle with capers and arugula and then drizzle a bit more olive oil on the top.
- Add the Cream Cheese Mixture. Cut a small corner off the zip-lock bag containing your cream cheese mixture. Use it like a pastry bag to pipe artistic lines or dollops across the pizza.
- Cut the pizza and serve it while it is hot.
- Enjoy this smoked salmon pizza.
Looks good. I need to try this!