This smoked salmon pizza is a recipe I’ve made countless times for guests, and it never fails to impress. Topped with delicate sturgeon, creamy crème fraîche, and fresh herbs, it’s the perfect combination of elegance and bold flavors. Whether for a dinner party or a special treat, this dish always brings a touch of sophistication to the table—and it’s as delicious as it looks!
What I love about this dish is its versatility. You can use store-bought pizza dough for convenience, but I personally prefer making it from scratch. There’s something deeply satisfying about working with your hands and creating a perfectly crisp yet tender crust. Trust me, it’s worth the effort!
Now here’s a crucial detail: with this pizza, you only bake the dough—never the toppings. The creamy crème fraîche, smoky salmon and sturgeon, and fresh dill are added after the crust is baked, giving this pizza its fresh, vibrant flavor and delicate texture.
Ingredients
For the dough (optional):
2 ½ cups all-purpose flour
1 tsp salt
1 tsp sugar
1 packet (2 ¼ tsp) active dry yeast
¾ cup warm water (110°F/45°C)
2 tbsp olive oil
For the toppings:
1 cup crème fraîche
4 oz smoked salmon, thinly sliced
2 oz sturgeon, thinly sliced
4 oz cream cheese, softened
1 small bunch fresh dill, roughly chopped
1 tbsp capers (optional)
Freshly cracked black pepper
Preparation:
1. Prepare the Dough (if making from scratch):
In a small bowl, mix warm water and sugar, then sprinkle yeast on top. Let it sit for 5-7 minutes until foamy.
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, mixing until a dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
2. Preheat the Oven:
Preheat your oven to 245°C/475°F/220°Fan.
Place a pizza stone or baking sheet inside to heat.
3. Roll the Dough:
Roll out the dough into a thin circle or rectangle on a floured surface. Transfer to parchment paper for easy handling.
4. Bake the Crust:
Place the rolled-out dough onto the hot pizza stone or baking sheet. Bake for 8-10 minutes until the crust is fully cooked and golden brown. Remove from the oven and allow to cool slightly.
5. Assemble the Pizza:
Spread an even layer of crème fraîche over the cooled crust. Arrange slices of smoked salmon and sturgeon on top.
Dollop small spoonfuls of cream cheese across the pizza, then sprinkle with fresh dill and capers (if using).
6. Finishing Touches:
Add freshly cracked black pepper to taste. Slice and serve immediately!
This pizza is a wonderful balance of rich, smoky, and creamy flavors, made even better by its crisp crust and vibrant toppings. Serve it with a crisp glass of white wine or sparkling water to elevate any gathering.
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