Best 3 Smoked Salmon Pizzas Recipes

Indulge in a tantalizing culinary journey with our exquisite smoked salmon pizzas, a symphony of flavors that will captivate your taste buds. These pizzas are a delightful fusion of salty, smoky salmon, creamy cheese, and the tangy zest of lemon, all nestled atop a crispy, golden crust.

In this article, we present a versatile collection of smoked salmon pizza recipes that cater to diverse preferences and dietary needs. From the classic smoked salmon pizza with capers and red onions to the indulgent smoked salmon and asparagus pizza, each recipe promises a unique taste experience.

For those seeking a gluten-free option, our smoked salmon pizza on a cauliflower crust offers a delectable alternative. This innovative crust provides a nutritious and flavorful base for the delectable toppings.

For pizza enthusiasts with a penchant for spice, our spicy smoked salmon pizza with arugula and chili oil is sure to satisfy. The zesty arugula and fiery chili oil add a vibrant kick that complements the richness of the smoked salmon.

For those with vegan dietary preferences, our vegan smoked salmon pizza with cashew cream and avocado provides a delicious and compassionate alternative. The creamy cashew sauce and fresh avocado slices create a harmonious balance of flavors and textures.

For those who appreciate a touch of luxury, our smoked salmon pizza with caviar and crème fraîche is an opulent choice. The briny caviar and velvety crème fraîche elevate this pizza to a culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

WOLFGANG PUCK'S PIZZAS WITH SMOKED SALMON AND CAVIAR

Wolfgang Puck's Pizzas With Smoked Salmon and Caviar image

Although New York has long had pizza bragging rights, the modern American version of pizza with toppings that went beyond basil and mozzarella began in Wolfgang Puck's kitchen at Spago in Beverly Hills in the 1980s and started a California pizza trend that spread far and wide.

Provided by Molly O'Neill

Categories dinner, pizza and calzones, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon minced chives
1 recipe pizza dough (see recipe)
4 tablespoons extra-virgin olive oil
6 tablespoons sour cream or creme fraiche
3 to 4 ounces smoked salmon, cut into paper-thin slices
4 heaping tablespoons domestic golden caviar
1 teaspoon black caviar

Steps:

Preheat the oven to 500 degrees and put a pizza stone inside. Knead 2 teaspoons of the minced chives into the pizza dough. Roll or stretch the dough into four 8-inch circles. Place the pizzas on a lightly floured wooden peel or board. (Work in batches.) Brush the centers of the circles with olive oil to within 1 inch of the edges.
Slide the pizzas onto the stone and bake 8 to 10 minutes, or until golden brown. Transfer to serving plates and spread with the sour cream or creme frache. Arrange the salmon slices over the top. Place a tablespoon of the golden caviar in the center of each pizza and spoon 1/4 of the black caviar into each center. Sprinkle the salmon with the remaining chives and serve.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 785 milligrams, Sugar 1 gram

SMOKED SALMON PIZZAS

Smoked Salmon Pizzas image

Provided by Ina Garten

Categories main-dish

Time 1h50m

Yield Makes 6 small pizzas; serves 12 for appetizers, 6 for lunch

Number Of Ingredients 18

Ingredients

1 1/4 cups warm (100 to 110 degrees) water
2 (1/4-ounce) packages active dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, divided, plus extra for kneading
Kosher salt and freshly ground black pepper
Fine cornmeal
8 ounces Italian mascarpone
1 tablespoon minced fresh chives
1/2 to 3/4 pound thinly sliced smoked salmon, preferably Scottish or Norwegian
Mesclun with Lemon Dill Vinaigrette, for topping
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1 tablespoon minced fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 pound mesclun greens
Minced fresh chives, for garnish

Steps:

For the dough, combine the water, yeast, honey, and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with the dough hook. Add 3 cups of the flour, then 2 teaspoons of salt and mix for about 10 minutes, slowly adding up to 1 more cup of flour to just keep the dough from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Brush a medium bowl with olive oil, place the dough in the bowl, and turn it several times to cover lightly with oil. Cover the bowl with a clean, damp kitchen towel and set aside at room temperature for 30 minutes, until doubled in size.
Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a sheet pan and cover them with the damp towel. Allow the dough to rest for 10 minutes.
Preheat the oven to 500 degrees. Sprinkle 3 sheet pans with cornmeal.
If you've chilled the dough, leave it at room temperature for 30 minutes to allow it to come to room temperature. Press each piece of dough into a circle with your fingertips. Stretch the balls of dough into rough 8-inch circles and place them on the prepared sheet pans.
Brush the dough with olive oil and bake for 12 to 15 minutes, until lightly browned and crisp, rotating the pans to bake evenly. Set aside to cool slightly.
Whisk the mascarpone with 1 tablespoon of the chives, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Spread the mixture on the pizzas, and place one layer of smoked salmon on top.
Place the pizzas on a serving board, top them with dressed mesclun, and serve immediately.
Whisk together the lemon juice, olive oil, dill, salt, and pepper. Toss the mesclun greens with enough of the vinaigrette to moisten. Sprinkle with chives.
Copyright 2017, Ina Garten, All Rights Reserved

SMOKED SALMON PIZZAS

Smoked Salmon Pizzas image

These individual pizzas made from toasted pita breads are a tasty way to finish up extra salmon in this swift snack sent in by Laura Davis from Ann Arbor, Michigan. Seafood lovers are sure to request it time and again.

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

2 pita breads (6 inches)
1/4 cup pizza sauce
1/4 pound smoked salmon or lox, chopped
1 small red onion, halved and thinly sliced
1 cup shredded mozzarella cheese
1/4 teaspoon dried oregano

Steps:

Place pitas on an ungreased baking sheet. Top with pizza sauce, salmon, onion, cheese and oregano. Bake at 425° for 7-10 minutes or until cheese is melted.

Nutrition Facts : Calories 420 calories, Fat 16g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 1798mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 3g fiber), Protein 28g protein.

Tips:

For a crispier crust, preheat your oven to the highest temperature possible before baking the pizza.
If you don't have a pizza stone, you can bake the pizza on a greased baking sheet.
To prevent the smoked salmon from drying out, wrap it in plastic wrap before storing it in the refrigerator.
If you're using store-bought pizza dough, let it come to room temperature for about 30 minutes before using it.
To make your own pizza dough, follow this recipe: https://alicerecipes.com/homemade-pizza-dough/

Conclusion:

Smoked salmon pizzas are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With a variety of toppings to choose from, there's sure to be a smoked salmon pizza that everyone will love. So next time you're looking for a quick and easy meal, give smoked salmon pizza a try!