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    Home » Recipes » All Recipes

    Smoked Salmon Pizza

    Published: Aug 16, 2021

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    Smoked Salmon Pizza

    A close up view of smoked salmon pizza. The crust is rye, and it's topped with cream cheese sauce, smoked salmon, and other toppings.

    A Rye-based pizza crust provides the perfect foundation for the many flavours and textures on this Smoked salmon Pizza. Sure to impress!

    Recently, my friend CJ took a trip to Alaska.

    I engaged in a bit of vicarious living through her photos - she went to museums, a botanical garden, took some amazing scenery photos, looked like she had a lot of fun.

    Oh, and she posted a photo of her husband - Duck - with the strangest looking pizza I’d ever seen.

    It was piled with smoked salmon, and I needed to know more!

    According to CJ, it was the Chinook Pizza, from Prospectors Pizzeria and Alehouse.

    Per their website, it was:

    Alaskan smoked salmon, dill cream cheese, red onion, chives, light mozzarella cheese, capers and lemon wedge.

    I knew I’d have to create our own version of it.

    A close up view of smoked salmon pizza. The crust is rye, and it's topped with cream cheese sauce, smoked salmon, and other toppings.

    My Smoked Salmon Pizza For Two

    For starters, I decided to make it a small pizza, for 2.

    While my other pizza recipes - such as my Perogy Pizza, St Patrick's Day Pizza, and Crab Rangoon Pizza - tend to work well as leftovers, this one would not.

    The crust would be a rye-based one, as a play on smoked salmon open face bagel sandwiches - which are best on rye bagels, IMHO. (Ahem, like my Marble Rye Bagels, just saying!)

    For my husband, anyway.

    I went with a store-bought gluten-free crust for my own, because I just didn’t anticipate having enough energy to bother with making a whole separate crust for myself!

    A close up view of smoked salmon pizza. The crust is rye, and it's topped with cream cheese sauce, smoked salmon, and other toppings.

    For both of our pizzas, I added lemon to the sauce - instead of a wedge on top of the pizza - ditched the mozzarella, and swapped the chives for green onions.

    They were both fantastic!

    As much as I lusted over my husband’s serving - the dough looked and smelled amazing - mine was fantastic, even on a crust that was just “ok”.

    My husband’s pizza... augh.

    The dough looked perfect, and he carried on about it to the point where I was soon going to need an alibi, LOL. Super jealous.

    Ah well, I’m glad he got to enjoy it!

    A close up view of smoked salmon pizza. The crust is rye, and it's topped with cream cheese sauce, smoked salmon, and other toppings.

    A Shameless Plug for Reboot...

    Before I get to the recipe, let me take a second to plug Duck’s latest project.

    He’s a Theatre Artist in Minneapolis, and his latest project looks AMAZING.

    He wrote an online puzzle play called Reboot, and it’s unlike anything I’ve ever heard of before!

    Reboot is Walking Shadow’s fourth interactive hybrid of theater and escape room. It is a live, scripted online performance with actors; it’s also an immersive, conversational experience for a small audience to explore virtually, while solving collaborative puzzles and unlocking ethical conundrums.

    I haven’t seen (played?) it yet, but I’m planning to ASAP. Sounds AWESOME!

    The show is watchable/playable from anywhere, which is awesome. Lavender Mag reviewed Reboot, for those interested!

    Distance Entertainment

    As hellish as the past year and a half has been, I’m really loving the creativity that has come out of working around the situation.

    Locally, we’ve enjoyed online presentations from the Burlesque troop - Nerd Girl Burlesque - we used to patronize in person (when that was a thing!), Zoom ghost stories from a company that does Haunted Walking Tours in Toronto, etc...

    ... but it’s extra great to be able to see friends from back in Minneapolis perform. In the case of Reboot, Gregory Parks - one of my favourite people! - is also in it!

    SO, be sure to check it out - it's on till September 19, 2021!

    A close up view of smoked salmon pizza. The crust is rye, and it's topped with cream cheese sauce, smoked salmon, and other toppings.

    How to Make Smoked Salmon Pizza

    Full recipe follows, but here’s a pictorial overview for those who enjoy them!

    Make The Dough

    Add honey to warm milk, stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 5-10 minutes, or until very foamy.

    A measuring glass of milk and yeast, before and after the yeast foamed up.

    In a mixing bowl or stand mixer, combine flours, caraway seeds, and salt. Add yeast mixture and oil, mix till well blended.

    Dump the dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Alternatively, mix in a stand mixer with a dough hook for 5-7 minutes - that’s how I USUALLY do it.

    This time around, the dough was a lot smaller than I - and my mixer - am used to dealing with, so it ended up being less fussy to knead it by hand.

    A 6 photo progression of the dough, from dry ingredients to smooth dough.

    Place dough in a greased bowl, cover it with plastic wrap, and allow to rise for one hour, or until doubled in size. Punch dough down and allow to rise for another 45 minutes or so.

    Prepare Your Toppings

    Towards the end of the second rise time, I like to get my toppings prepared.

    This crust bakes up quickly, so I don’t like to be messing around with slicing ingredients, when I should be making the sauce!

    I like to use a mandoline to slice the red onion paper-thin. I love mine - it’s a Sedhoom 6-in-1 Mandoline Slicer - overkill if you’re only looking for straight slicing, but all of the extra options are fun for other purposes.

    A mandoline used to slice red onions, and green onions cut into thin ribbons.

    Also, I’ve taken to slicing my green onions lengthwise lately. Long, thin ribbons instead of the shorter, diagonal slices. I think it just looks prettier, more elegant for recipes like this pizza.

    Anyway, I’ll slice the onions, drain the capers, and separate the slices of smoked salmon. This all goes on a plate, gets covered, and goes in the fridge until it’s go time.

    A plate with smoked salmon, green onion ribbons, slices of red onion, and drained capers.

    Then I zest the lemon and chop some dill for the sauce, so I'm all good to go.

    Bake the Rye Pizza Crust

    Preheat oven to 400 F, Spray a 12" pizza pan with pan spray - I like to do this even though my pan is nonstick.

    Stretch or roll pizza dough out to a 12" round, allow to rest for a few minutes.

    I’m lazy and terrible at eyeballing size, so I use the baking mat I had originally purchased for cake decorating purposes.

    Rye dough rolled into a 12 inch pizza crust.

    Transfer dough round to pizza pan, pressing up to form a bit of a crust. Prick several times - all over - with a fork.

    Note: I forgot to prick mine, so it bubbled up BIG TIME. No big deal, it just doesn’t look as nice when it does that!

    Brush or spray dough with a little olive oil, bake for 13 minutes, or until golden brown.

    A baked round of rye pizza dough.


    Make Your Lemon Dill Cream Cheese Sauce

    As the dough is baking, prepare the sauce:

    In a small saucepan over medium heat, whisk together softened cream cheese and milk until smooth and well combined.

    Lemon zest and chopped dill on a cutting board, cream cheese sauce in a small pot.

    Add dill and lemon zest, stir well to combine. Season with salt and pepper to taste.

    Keep warm until crust is baked.

    Assemble Your Pizza

    Once the dough is baked, top with warm cream cheese sauce, smoked salmon, red onion slices, capers, and sliced green onion.

    Cream cheese being spread on the rye pizza crust and topped with smoked salmon.

    Serve immediately!

    A close up view of smoked salmon pizza. The crust is rye, and it's topped with cream cheese sauce, smoked salmon, and other toppings.

    More Fish & Seafood Recipes

    Fan of fish and seafood recipes? Here are a few more for you!

    Almond Crusted Halibut with Lemon Dill Sauce
    Basic Seafood Risotto
    Cashew Crusted Halibut with Mango Salsa and Coconut Rice
    Crab Rangoon Pizza
    Jambalaya
    Marie's Low Country Boil
    Pepper Crusted Tuna with Wasabi Cream Sauce
    Phyllo Crab Triangles
    Seafood Mousse
    Tuna Mango Poke

    A close up view of smoked salmon pizza. The crust is rye, and it's topped with cream cheese sauce, smoked salmon, and other toppings.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A close up view of smoked salmon pizza. The crust is rye, and it's topped with cream cheese sauce, smoked salmon, and other toppings.

    A close up view of smoked salmon pizza. The crust is rye, and it's topped with cream cheese sauce, smoked salmon, and other toppings.
    Print Recipe Pin Recipe Save Recipe Saved!
    4.50 from 2 votes

    Smoked Salmon Pizza

    A Rye-based pizza crust provides the perfect foundation for the many flavours and textures on this Smoked salmon Pizza. Sure to impress!
    Prep Time15 mins
    Cook Time13 mins
    Rising time1 hr 45 mins
    Total Time2 hrs 13 mins
    Course: Main Course
    Cuisine: Italian, Jewish
    Servings: 2 People
    Calories: 788kcal
    Author: Marie Porter

    Equipment

    12" Pizza Pan

    Ingredients

    Dough:

    • ½ cup Warm - not hot - Milk
    • 2 teaspoon Honey
    • 1 teaspoon Yeast
    • ½ cup All Purpose Flour
    • ½ cup Rye Flour
    • ⅓ cup Whole Wheat Flour
    • 2 teaspoon Caraway Seeds
    • ½ teaspoon Salt
    • 1 tablespoon Olive Oil

    Sauce:

    • 6 oz Cream Cheese softened
    • 2 tablespoon Milk
    • 1 tablespoon Fresh Dill finely chopped
    • ½ teaspoon Lemon zest
    • Salt and Pepper to taste

    Toppings:

    • 4 oz Smoked Salmon
    • Red onion Thinly sliced
    • 2 tablespoon Capers
    • 1-2 Green onions

    Instructions

    Dough:

    • Add honey to warm milk, stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 5-10 minutes, or until very foamy.
    • In a mixing bowl or stand mixer, combine flours, caraway seeds, and salt. Add yeast mixture and oil, mix till well blended.
    • Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Alternatively, mix in a stand mixer with a dough hook for 5-7 minutes - that’s how I do it!
    • Place dough in a greased bowl, cover it with plastic wrap, and allow to rise for one hour, or until doubled in size. Punch dough down and allow to rise for another 45 minutes or so.
    • Preheat oven to 400 F
    • Stretch or roll pizza dough out to a 12" round, allow to rest for a few minutes. Spray a 12" pizza pan with pan spray/
    • Transfer dough round to pizza pan, pressing up for form a bit of a crust. Prick several times - all over - with a fork.
    • Brush or spray dough with a little olive oil, bake for 13 minutes.

    Sauce:

    • As the dough is baking, prepare the sauce:
    • In a small saucepan over medium heat, whisk together softened cream cheese and milk until smooth and well combined.
    • Add dill and lemon zest, stir well to combine. Season with salt and pepper to taste. Keep warm until crust is baked.

    To Assemble:

    • Once dough is baked, top with warm cream cheese sauce, smoked salmon, red onion slices, capers, and sliced green onion.
    • Serve immediately!

    Nutrition

    Calories: 788kcal | Carbohydrates: 75g | Protein: 30g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 114mg | Sodium: 1560mg | Potassium: 629mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1410IU | Vitamin C: 3mg | Calcium: 218mg | Iron: 4mg

    A close up view of smoked salmon pizza. The crust is rye, and it's topped with cream cheese sauce, smoked salmon, and other toppings.

    Related posts:

    A whole Perogie Pizza - bacon, green onions, cheddar cheese, cheesy potatoes, and sour cream! Homemade Perogy Pizza A braided puff pastry shows a mushroom filling and a balsamic vinegar drizzle over it. Mushroom Goat Cheese Braid A close up view of a thin crust crab rangoon pizza. Crab Rangoon Pizza A large coil of sausage on a white plate. It's garnished with slices of beet pickles and some parsley. Swedish Potato Sausage
    « How to Make Silk Flower Pomanders
    Marble Rye Bagels »

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    Marie Porter


    Evil Cake Overlord, All -Around Kitchen Badass!

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    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

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