Smoked Salmon Pizza

Put Your Best Fish Forward, Michael-Ann Rowe, Fishionista, #PYBFF, Atlantic Salmon, Smoked Salmon, Sustainable Seafood


Turn that Bagel, Cream Cheese and Lox into a Smoked Salmon Pizza! 
Its a take on what Wolfgang Puck created years ago and it hasn't gone away.
There are many ways to take this pizza to another level- like crowning it with dollops of Caviar served with Momosa's!
Smoked Salmon Pizza is a refreshing brunch surprise, great for 'breaking the fast' and cocktail parties!  

Servings: 6
15 minutes
Cook time:
12 minutes
Total time:
27 minutes


8 ounces
pizza dough (prepared )
6 ounces
Smoked Salmon (thinly sliced )
2 tablespoons
chives (chopped )
1 tablespoon
1⁄4 cup
red onion (thinly sliced ( julienned ))
1⁄4 cup
Olive oil
1⁄2 cup
crème fraîche (or sour cream )


  • Preheat the oven to 450°F.
  • On a lightly floured surface, roll and spread the dough into an 8-inch round.  Keep a thick, 1-inch rim for the edges.
  • Slide the dough on to a floured rimless baking sheet or pizza paddle and transfer to pizza stone or pizza pan.
  • Brush dough with olive oil over center to the rim.
  • Scatter sliced onion over the top.
  • Bake until crust is golden brown, about 8-10 minutes.  *Let cool about five minutes.
  • Spread the sour crème or crème fraîche over the top to the rim.
  • Arrange the Atlantic Salmon to cover the surface entirely. 
  • Spread chives all over top, then capers.

Use a pizza wheel to slice into 6 pieces.
Optional: add a dollop of Caviar on each slice


Pairs well with a crisp Sauingnon Blanc or Momosa's!