Here’s a treat for you: A savory Smoked Salmon Pizza!
What’s not to love about pizza? It’s hard to get tired of it because you can make it differently every time! When looking for a new way to make salmon, I came across a smoked salmon pizza recipe that I was excited to try. I tweaked it a little, and it did not disappoint! This crust uses almost 50% whole wheat flour and is very easy to make. I use my stand mixer, but you could also make it by hand since it needs very little kneading. Even with making your own crust, this pizza is ready in about 40 minutes, faster than most delivery!
While oven preheats, add warm water, yeast, and sugar to a large mixing bowl. Stir together and allow to sit until the yeast gets foamy, about 10 minutes.
Add flours, olive oil, salt, Italian seasoning, and garlic powder. Mix with your dough hook on medium speed until all flour is incorporated and dough ball sticks to the hook, about 3 minutes. (You can also stir until combined, then knead for a few minutes if you don’t have a stand mixer.)
Transfer dough to a cutting board, and shape into a ball. Cover with a towel and let rest for 5 minutes. (I do this on top of my warm oven.)
Roll or pat dough into a 14″ circle (or whatever shape will fit on your baking sheet). Spread sauce evenly over dough, leaving about 1″ uncovered along the edge. Sprinkle 1/2 c. cheese over the sauce, then evenly spread salmon and artichoke hearts over the pizza. Sprinkle remaining 1 c. cheese over the top.
Bake in preheated oven approximately 15 minutes, until cheese is bubbly and crust is starting to brown. Slice, serve, and enjoy!
Author:Andi
Prep Time:20
Cook Time:15
Category:Main
Cuisine:Pizza
Want more pizza recipes? Here are some fabulous ones!
Andi Gleeson
12 comments
Jim
2 years ago
Curious about what the difference is between lox and diced smoked salmon, why lox would not work? And how does one shred salmon? I have a package of frozen smoked lox, so I await your response.
Thanks Andi!
Rosie
1 year ago
Hi, Jim! Here’s the main difference smoked salmon is cured and then smoked, whereas lox is only cured, typically in a salt brine and typically for longer periods of time, but not smoked. Smoked salmon is preserved with a combination of salting and smoking, so the flavor can be slightly salty and slightly smoky.
Julie @ This Gal Cooks
11 years ago
What a creative pizza! I can’t recall ever having seafood on a pizza but I love the idea! Pinned!
The Weary Chef
11 years ago
Thank you, Julie! I have had shrimp on pizza, but that doesn’t go that well because the shrimp get overcooked. This one turned out really well I thought.
Deb@CookingOnTheFrontBurner
11 years ago
Looks good Andi and pinned!
The Weary Chef
11 years ago
Thank you, ma’am! :)
lisa@cookingwithcurls
11 years ago
I never would have thought to put salmon on pizza, that is so cool :) I need to start thinking outside of the box! You inspired me Andi :)
The Weary Chef
11 years ago
It’s easy to get creative with pizza because the possibilities are endless! Thank you, Lisa :)
BeBetsy
11 years ago
Great recipe! Thanks for sharing this at the BeBetsy BRAG ABOUT IT Tuesday Link and Hop – and for the link back too.
Hope to see you soon over at BeBetsy and also at our party next week. BeBetsy Link and Hop
The very best to you,
Sharon and Denise
The Weary Chef
11 years ago
Thank YOU for hosting :)
Liz
11 years ago
yum. sweet move with the vodka sauce–hadn’t thought to use that as a pizza sauce. This one looks so so so good. And very cool that your coordinating recipes for maximum leftover use. I could totally use a slice of your pizza right now. Supper seems so long ago!
The Weary Chef
11 years ago
Thanks, Liz! I chose the vodka cream sauce because I made a recipe a few years back with smoked salmon in a vodka cream sauce that I loved. Since that flavor combo was in my mind, it seemed like the perfect pizza sauce. We really, really liked this one!
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12 comments
Curious about what the difference is between lox and diced smoked salmon, why lox would not work? And how does one shred salmon? I have a package of frozen smoked lox, so I await your response.
Thanks Andi!
Hi, Jim! Here’s the main difference smoked salmon is cured and then smoked, whereas lox is only cured, typically in a salt brine and typically for longer periods of time, but not smoked. Smoked salmon is preserved with a combination of salting and smoking, so the flavor can be slightly salty and slightly smoky.
What a creative pizza! I can’t recall ever having seafood on a pizza but I love the idea! Pinned!
Thank you, Julie! I have had shrimp on pizza, but that doesn’t go that well because the shrimp get overcooked. This one turned out really well I thought.
Looks good Andi and pinned!
Thank you, ma’am! :)
I never would have thought to put salmon on pizza, that is so cool :) I need to start thinking outside of the box! You inspired me Andi :)
It’s easy to get creative with pizza because the possibilities are endless! Thank you, Lisa :)
Great recipe! Thanks for sharing this at the BeBetsy BRAG ABOUT IT Tuesday Link and Hop – and for the link back too.
Hope to see you soon over at BeBetsy and also at our party next week.
BeBetsy Link and Hop
The very best to you,
Sharon and Denise
Thank YOU for hosting :)
yum. sweet move with the vodka sauce–hadn’t thought to use that as a pizza sauce. This one looks so so so good. And very cool that your coordinating recipes for maximum leftover use. I could totally use a slice of your pizza right now. Supper seems so long ago!
Thanks, Liz! I chose the vodka cream sauce because I made a recipe a few years back with smoked salmon in a vodka cream sauce that I loved. Since that flavor combo was in my mind, it seemed like the perfect pizza sauce. We really, really liked this one!