If you’re looking for something a little different to serve at brunch, a family lunch, or even alongside drinks when friends pop round, this smoked salmon pizza is a lovely one to have up your sleeve. It’s simple to put together, feels a bit special, and works just as well cut into small pieces as party food as it does served in bigger slices for a proper meal.
A crisp, thin pizza base is topped with a creamy dill and lemon sauce, then finished with slices of smoked salmon and, if you like, fresh tomato. It’s ready in well under half an hour and needs no baking once the salmon goes on, so there’s no risk of overcooking that lovely delicate fish.
Makes 1 pizza
Ingredients
- 225g prepared (unbaked) pizza dough (white or whole wheat)
- 1 tablespoon olive oil
- ¼ large or ½ small red onion, thinly sliced
- 125ml sour cream
- 1 teaspoon dried dill (or 1 tablespoon chopped fresh dill)
- 1 tablespoon chopped red onion
- 1½ teaspoons lemon juice
- 150g thinly sliced smoked salmon
- 1 large or 2 small tomatoes, thinly sliced (optional)
Method
1. Preheat the oven to 250°C.
2. On a lightly floured surface, roll the dough out into a round about 25cm in diameter. The thinner you roll it, the crispier the crust will be once baked. Transfer the dough to a baking sheet and brush it with the olive oil.
3. Scatter the sliced onion over the top of the dough and bake until the crust is golden brown, about 7–10 minutes depending on the thickness of the dough. Let the baked crust cool for 5 minutes.
4. While the crust bakes, mix together the sour cream, dill, chopped red onion and lemon juice.
5. Once the crust has cooled, spread the sour cream mixture over the top, leaving about a 2.5cm border around the edge. Arrange the smoked salmon over the top to cover the surface. Slice into 6 pieces with a pizza wheel. If using tomato, top each slice with one or two tomato slices. Serve immediately.
Frequently Asked Questions
Can I make the base ahead of time?
Yes. You can bake the crust in advance and let it cool completely, then store it at room temperature for a few hours before adding the topping. Add the sour cream mixture and smoked salmon just before serving so the pizza stays fresh and the base doesn’t go soggy.
Can I use a different type of dough?
Either white or whole wheat pizza dough works well here. A thinner base gives the crispiest result, which pairs nicely with the soft toppings.
Do I need to cook the smoked salmon?
No. The salmon is added after the crust has baked and cooled, so it stays soft and isn’t cooked further. This keeps its texture and flavour at their best.
Can I leave out the tomato?
Yes, the tomato is optional and mainly adds a fresh, juicy contrast. The pizza works perfectly well without it if you’d rather keep things simple.
Is this suitable as a starter or party food?
Definitely. Cut into smaller squares or wedges, it works well as a starter, a brunch centrepiece, or a nibble to serve with drinks.
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