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!
Print Smoked Salmon Pizza with Whole Wheat Crust
This pizza seems fancy but is very easy to make. Why get delivery when you can make fresh, homemade pizza in 40 minutes?
- Total Time: 35 minutes
- Yield: 3-4 1x
Ingredients
- 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
- 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
Want more pizza recipes? Here are some fabulous ones!
Jim says
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 says
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 says
What a creative pizza! I can’t recall ever having seafood on a pizza but I love the idea! Pinned!
★★★★★
The Weary Chef says
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.
[email protected] says
Looks good Andi and pinned!
The Weary Chef says
Thank you, ma’am! :)
[email protected] says
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 says
It’s easy to get creative with pizza because the possibilities are endless! Thank you, Lisa :)
BeBetsy says
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 says
Thank YOU for hosting :)
Liz says
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 says
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!