Smoked salmon on pizza might sound like something straight off a fancy restaurant menu, but once you try it at home, you will wonder why you haven’t been making it all along. It feels a little fancy, a little unexpected, and yet it is surprisingly easy to make yourself. The beauty of this recipe is in the contrast, with smoky salmon meeting creamy mozzarella, the peppery bite of fresh arugula, and the bright freshness of tomato and tomato sauce, all resting on a crisp homemade crust. It is the kind of pizza that feels like a treat but comes together so easily you could make it on a lazy Friday night. One bite and you will see why this combination just works, elegant, a little indulgent, and effortlessly satisfying. If you have ever ordered it at a restaurant and thought, “I could never pull that off in my kitchen,” you absolutely can. Let us dive in.
Why I’m Sure You Will Love This Pizza
First, who doesn’t like pizza, really? Anyway:
This pizza manages to feel light but still totally satisfying. The base starts with a simple tomato sauce and a few slices of ripe tomato, keeping everything fresh, bright, and balanced while still giving that cozy, homemade comfort. Since the smoked salmon goes on after baking, it keeps its silky, melt-in-your-mouth texture. Tossing it in a little lemon zest and olive oil before topping takes the flavor up a notch and makes every bite pop.
It is the kind of pizza that looks like something from a restaurant, yet it is easy to make at home. You will surprise yourself with how impressive it turns out. Adding both fresh and lightly roasted tomato slices gives it a nice contrast and deeper flavor, like a small chef’s trick that makes it taste a little more special without adding any real effort.
Ingredients You Will Need to make Smoked Salmon Pizza at Home
For the dough, enough for one medium to large pizza serving two to three people:
- 250 g all-purpose or Italian 00 flour
- 150 ml lukewarm water
- 5 g fresh yeast or 1.5 g active dry yeast
- Half a teaspoon sugar
- 5 g salt
- 1 tablespoon olive oil
- For the toppings:
- 150 to 180 g smoked salmon, thinly sliced
- 150 g fresh mozzarella, patted dry and torn
- 1 small red onion, thinly sliced
- 150 g tomato sauce (preferably homemade or good-quality passata)
- 1–2 fresh tomatoes, thinly sliced
- Optional: 1–2 tablespoons crème fraîche or mascarpone thinned with a splash of cream (for dollops on top of tomato slices if you like a touch of creaminess)
- 50 to 70 g fresh arugula
- 1 tablespoon capers, optional but highly recommended
- Zest of half a lemon
- Fresh dill for garnish
- Olive oil, salt, and freshly cracked black pepper
- Optional: quick pickled red onions or a drizzle of honey
- Optional: microgreens, edible flowers, or crushed red pepper flakes for extra color and flavor
Tomato sauce tip: For best flavor, make a simple fresh tomato sauce by simmering olive oil, minced garlic, salt, pepper, and fresh basil for 5–10 minutes. Keep it slightly chunky for brightness. Add a pinch of sugar if your tomatoes are very tart. You can also use a homemade pepper relish as alternative or in addition to the tomato sauce.
Step by Step Instructions
1. Make the dough
Dissolve yeast and sugar in lukewarm water and let it sit for five to ten minutes until foamy.
In a bowl, mix flour and salt, then pour in the yeast mixture and olive oil. Stir until combined.
Knead on a floured surface for eight to ten minutes until the dough is smooth and springy.
Place in a lightly oiled bowl, cover with a towel, and let rise for about an hour or until doubled in size.
Shortcut option: If you are short on time, use good store-bought pizza dough. Bring it to room temperature before rolling.
Extra dough tip: If you have time, refrigerate the dough for 24 hours before using for extra flavor and texture. Letting the shaped dough rest for 10–15 minutes before baking also prevents shrinking.
2. Prep the toppings
Slice the red onion thinly. A mandoline makes this very easy.
Tear mozzarella into small pieces and let it drain a bit if wet.
Slice fresh tomatoes thinly, optionally roasting some for deeper flavor.
Wash and dry the arugula.
If using crème fraîche, season it with a small pinch of salt and pepper. For extra brightness, stir in a little lemon zest.
Optional: quick-pickle onions by soaking in vinegar, a pinch of sugar, and a little salt for 10 minutes.
Moisture tip: Pat tomato slices lightly to prevent excess liquid from making the crust soggy. A tiny pinch of salt on tomato slices can also help draw out moisture. Brushing tomato slices lightly with olive oil before baking enhances caramelization and flavor.
3. Shape and bake
Preheat your oven as hot as it will go, usually 250 to 270°C (480 to 520°F). If you have a pizza stone, heat it in the oven now. Adding a small oven-safe bowl of water can create steam for a slightly crispier exterior and airy interior.
Punch down the dough and roll or stretch it thin, about 30 cm round. Use a lightly floured rolling pin or semolina for texture.
Spread a thin layer of tomato sauce over the base, leaving a small edge.
Scatter mozzarella and red onion evenly over the top. Add small dollops of crème fraîche or mascarpone if desired.
Sprinkle arugula on top of the mozzarella.
Arrange tomato slices evenly over the sauce.
Bake for eight to twelve minutes until the crust is golden and crisp and the cheese is bubbling.
Extra baking tip: Using a pizza stone or steel will give you a crispier bottom crust.
4. Finish with flair
Remove the pizza from the oven.
Lay smoked salmon slices across the hot pizza. The residual heat will gently warm them without cooking.
Add a bit more of fresh arugula if you like.
Sprinkle with capers, lemon zest, salt, and black pepper.
Scatter fresh dill on top for an extra refreshing finish.
Optional: drizzle a tiny bit of balsamic glaze, lightly with honey and a little olive oil, add microgreens, edible flowers, or a few crushed red pepper flakes for extra flavor and visual appeal.
Interactive tip: Invite everyone to assemble toppings like arugula or dill themselves. It makes the meal fun, social, and visually striking.
Note: you can add the arugula salmon and tomato slices before or after making depending on your taste and what you more comfortable with. I’ve made it both ways and it turns out delicious either way ;-).
Variations and Substitutions
Fish options: Swap smoked salmon with smoked trout or gravlax for a different flavor.
Cheese alternatives: Use burrata, crescenza, ricotta, or mascarpone instead of mozzarella for a creamier texture.
Dough variations: Try whole wheat dough for a nuttier, rustic flavor or a gluten-free crust if needed.
Topping adjustments: Add extra veggies such as thinly sliced zucchini, shaved fennel, or roasted cherry tomatoes.
Style tweaks: For a lighter “flammée-style” pizza, roll the dough extra thin and keep the toppings minimal.
Brunch twist: Top each slice with a soft-boiled egg for a luxurious breakfast or brunch pizza.
My Tips for Success
One of the most common pitfalls with homemade pizza is a soggy crust, especially with fresh mozzarella and juicy tomatoes. To avoid this, tear your mozzarella into small pieces and let it drain on paper towels for a few minutes. Lightly pat your tomato slices and consider sprinkling a tiny pinch of salt on them to draw out extra moisture.
Smoked salmon is best kept cold until you’re ready to top the pizza. By adding it after baking, it stays tender, silky, and full of flavor. Tossing the salmon briefly in lemon zest and olive oil just before adding can elevate the flavor. Fresh herbs like dill, tarragon, chives, or microgreens can really elevate the taste. For a little extra crunch, scatter a handful of pine nuts, walnuts, or sunflower seeds over the arugula right before serving.
If you like a bright, tangy contrast, consider quick-pickling some red onion slices or finishing the pizza with a light drizzle of balsamic glaze. For a finishing touch that makes the pizza look as good as it tastes, scatter fresh herbs, microgreens, or edible flowers on top. Brushing the crust edges with garlic-infused olive oil before baking adds aroma and a golden finish. Tear the mozzarella rather than slicing it to ensure even melting, and for photographing the process, showing each layer can help readers see exactly how to assemble it perfectly.
Serving & Presentation
When serving, slice your pizza into wedges or smaller pieces if sharing at a party. Scatter some extra arugula on top right before serving to add freshness and a pop of color. A crisp white wine like Sauvignon Blanc or a chilled Prosecco complements the pizza beautifully, while sparkling water with a slice of lemon works perfectly for a non-alcoholic option.
A homemade fresh dip sauce will go perfectly with the warm, steamy pizza slices too.
For an added burst of flavor, serve with a wedge of lemon so everyone can squeeze a little over their slice. Let the pizza rest for one to two minutes before slicing to prevent cheese from sliding off.
Smoked Salmon Pizza with Tomato and Mozzarella
Share on Facebook Share by EmailIngredients
- Dough for one medium-large pizza
- 250 g all-purpose or Italian 00 flour
- 150 ml lukewarm water
- 5 g fresh yeast or 1.5 g active dry yeast
- ½ tsp sugar
- 5 g salt
- 1 tbsp olive oil
- Toppings
- 150 –180 g smoked salmon thinly sliced
- 150 g fresh mozzarella torn and patted dry
- 150 g tomato sauce homemade or good-quality passata
- 1 –2 fresh tomatoes thinly sliced
- 1 small red onion thinly sliced
- 50 –70 g arugula
- 1 tbsp capers optional
- Zest of ½ lemon
- Fresh dill olive oil, salt, and pepper
- Optional: crème fraîche or mascarpone honey, microgreens, or balsamic glaze
Instructions
- Make the dough
- Dissolve yeast and sugar in lukewarm water; let stand 5–10 minutes until foamy. Mix flour and salt, add yeast mixture and olive oil, and knead until smooth. Let rise in a covered, oiled bowl for about 1 hour or until doubled.
- Shortcut: Use store-bought pizza dough, brought to room temperature.
- Prep toppings
- Slice onion and tomatoes, tear mozzarella, and wash arugula. Pat tomato slices dry to prevent sogginess.
- Shape and bake
- Preheat oven to 250–270°C (480–520°F). Roll dough thin, about 30 cm round. Spread tomato sauce, layer tomato slices, mozzarella, and onion. Bake 8–12 minutes until golden and crisp.
- Finish
- Top hot pizza with smoked salmon, arugula, capers, lemon zest, and dill. Drizzle lightly with olive oil or honey if desired.
Notes
Baking Notes
Bake your pizza at 220–250 °C (425–480 °F) on the middle rack for 12 to 15 minutes, until the crust is golden and the cheese is bubbling. Every oven is a little different, so keep an eye out for lightly browned edges.
Nutrition (per slice, based on 8 slices)
Approx. 240 calories, 12 g protein, 20 g carbs, 11 g fat.
Quick FAQs
Can I bake the smoked salmon with the pizza?
It’s best added after baking so it stays tender and silky. Baking can make it dry and overly salty.
How do I stop the crust from going soggy?
Pat dry mozzarella, lightly dry tomato slices, and bake on a hot stone or preheated tray.
How should leftovers be stored?
Wrap in foil or an airtight container and refrigerate up to 24 hours. Reheat gently in a warm oven or briefly in a skillet to preserve crispness.
What sides pair well?
A simple green salad with lemon vinaigrette balances the richness. You can also serve light soups, antipasti, or a charcuterie board.
Make-ahead tip: Assemble pizza (without salmon) ahead of time and bake later.
Have you ever tried making smoked salmon pizza at home? If you have or if you’ve got questions or your own tips drop them in the comments below. I’d love to hear how yours turned out!
