Smoked Salmon Pizza

Total Time:
25 min
15 min
Inactive Prep:
10 min
one 13-inch pizza


  • Mascarpone Cream Sauce:
  • 16 ounces mascarpone cheese
  • 1/4 cup capers, drained
  • 2 ounces fresh lemon juice
  • 1 ounce fresh dill
    • PIZZA:
      • One 10-ounce pizza dough ball
      • 6 ounces smoked salmon, thinly sliced
      • 1/4 cup thinly sliced red onion
      • 2 tablespoons grated Parmesan
      • 3 tablespoons capers, drained
      • 1/2 cup multicolored heirloom cherry tomatoes, sliced
      • 3 tablespoons minced fresh chives
      • 2 tablespoons fresh curly parsley, finely chopped
      • 2 ounces salmon roe


      Special equipment: a pizza oven or standard oven that can reach 600 degrees F.

      Preheat the oven to 600 degrees F.

      To make the mascarpone cream sauce: Combine the mascarpone, capers, fresh lemon juice and dill in a blender and blend until smooth. Scrape into a bowl, cover and refrigerate until ready to use.

      To make the pizza: Roll out the pizza dough into a 13-inch round. Dock the pizza around the edge to prevent too much rising of the crust. Ladle the mascarpone sauce onto the dough and spread out within 1/2 inch of the edge. Top with the smoked salmon, red onion, Parmesan and capers and bake until golden and bubbling, 6 to 8 minutes. Remove the pizza from the oven and top with the cherry tomatoes, chives and parsley. Slice the pizza into 8 pieces and finish with a pile of salmon roe directly in the middle of the pizza. Serve immediately.


      This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.