Ingredients
Scale
Crust
- 0.25 ounce packet of active dry yeast
- 1 cup warm water
- 1 teaspoon sugar
- 1–1/2 cups bread flour (all purpose flour should work fine too)
- 1 cup whole wheat flour
- 2 tablespoons olive oil
- 1–1/2 teaspoons kosher salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
Toppings
- 1/2 cup tomato vodka pasta sauce
- 1 1/2 cups shredded Gruyere cheese (sold at Trader Joe’s or you can sub Italian blend cheese), divided
- 4 ounces hot smoked salmon shredded or diced (NOT lox)
- 1 cup artichoke hearts roughly chopped (canned or frozen)
Instructions
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Preheat oven to 450 degrees F.
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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.
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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.)
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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.)
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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.
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Bake in preheated oven approximately 15 minutes, until cheese is bubbly and crust is starting to brown. Slice, serve, and enjoy!
- Prep Time: 20
- Cook Time: 15
- Category: Main
- Cuisine: Pizza
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!