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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.
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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 minutes
Cook Time13 minutes
Rising time1 hour 45 minutes
Total Time2 hours 13 minutes
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