Discover a bold Smoked Salmon Potato Pizza recipe that blends creamy toppings with a crisp crust for a gourmet woweasy flavorful and craveworthy
Ingredients
Pizza dough, 12-inch round — store-bought or homemade. Tip: bring to room temperature so it stretches easily. Swap: gluten-free crust if needed.
Olive oil — 2 tablespoons. Tip: used to brush the crust for extra crisp and shine.
Cream cheese, softened — 4 ounces. Tip: swap with crème fraîche or a light ricotta for a different texture.
Potatoes, thinly sliced — 2–3 small, about 1/8 inch thick. Tip: pat dry after slicing to reduce moisture and sogginess.
Smoked salmon — 6–8 ounces, thinly sliced. Tip: choose center-cut for even texture; add after baking to keep it silky.
Red onion, thinly sliced — 1/2 small. Tip: soak briefly in ice water to mellow sharpness.
Mozzarella cheese, shredded — 1 cup. Tip: mix with a little Gruyère or fontina for extra melt and depth.
Capers, drained — 1 tablespoon. Tip: rinse to tame saltiness; they pop nicely with each bite.
Fresh dill, chopped — 2 tablespoons. Tip: substitute with chives or parsley for a different brightness.
Lemon zest — 1 teaspoon. Tip: skip if you’re sensitive to citrus; otherwise it adds a bright finish. Optional: a tiny squeeze of lemon juice after topping.
Salt and freshly ground black pepper — to taste. Tip: salmon is salty, so season cautiously.
Chives or extra dill for garnish (optional).
Instructions
Preheat the oven to 450°F (230°C). If you have a pizza stone, place it in the oven to heat up for extra crisp.
Prep the potatoes: scrub and slice very thin. If you like, parboil 2–3 minutes or microwave 2 minutes to soften just slightly, then drain well.
Roll the dough on a lightly floured surface to a 12-inch circle. Transfer to a parchment-lined baking sheet and brush the outer rim with olive oil for a golden edge.
Par-bake the crust for 6–8 minutes until the base is set and the rim begins to turn pale golden.
Spread the softened cream cheese over the crust in a thin, even layer, leaving a 1-inch border for the crust to puff up.
Arrange the potato slices in overlapping circles over the cheese. Drizzle with a little olive oil, and season with a pinch of salt and pepper.
Return the pizza to the oven and bake 8–12 minutes, or until the potatoes are tender and the edges are crisp and lightly browned.
Top with smoked salmon slices, red onion, capers, and dill. Finish with lemon zest and a light squeeze of lemon juice if you like. A light crack of black pepper helps brighten the flavors.
Garnish with chopped chives or extra dill, slice, and serve immediately while the crust is crisp and the salmon glistens.
Notes
On busy weeknights, I want something that feels special but still comes together fast. This smoked salmon potato pizza hits that sweet spot—creamy, smoky, and surprisingly light. A crisp crust acts as the perfect stage for silky cheese, delicate potato rounds, and bright dill.
