Smoked Salmon Pizza with Tomato and Mozzarella
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- 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
Optional flair: Add microgreens or a touch of balsamic glaze before serving.