PizzaScandinavianEasy

Smoked Salmon and Dill Pizza

Name: Smoked Salmon and Dill Pizza
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Scandinavian
Ingredients: 1 lb (450 g) pizza dough, room temperature, homemade or store-bought, patted dry with paper towels; 4 oz (115 g) cream cheese, cold, sliced into thin pieces; 1 tbsp (15 ml) extra virgin olive oil; 6 oz (170 g) smoked salmon, sliced, torn into bite-sized pieces or folded loosely; ½ medium (60 g) red onion, very thinly sliced, soaked in ice water for 5 minutes then drained; ⅓ cup (10 g) fresh dill, loosely packed, roughly chopped; 2 tbsp (20 g) capers in brine, drained (optional); ½ piece lemon, for zest and juice (optional); to taste sea salt; to taste freshly cracked black pepper

From the MyKitchenBank Kitchen

A Scandinavian-inspired pizza with a crispy crust topped with tangy cream cheese, silky smoked salmon, bright fresh dill, and thinly sliced red onion. The cool, creamy base pairs beautifully with the salty fish and herbaceous notes for a sophisticated take on pizza that feels more like an open-faced sandwich.

Prep: 15 min
Cook: 12 min
Wait: 5 min
Total: 32 min
Makes: 1 pizza (4 slices)

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Steps

Before you start

Preheat your oven to 475°F (245°C) and place a baking sheet inside to heat
Remove smoked salmon from the refrigerator 5 minutes before assembly so it's at room temperature for better flavor
Have all toppings prepped and within arm's reach before the crust goes on the pizza stone or sheet

1
Shape and oil the crust
- Remove the hot baking sheet from the oven.
- Brush the pizza dough lightly on both sides with olive oil.
- Carefully stretch and shape the dough into a 12- to 14-inch round on a work surface, then transfer it to the hot baking sheet.
- If the dough springs back, let it rest for 1 minute and stretch again.
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Ready when: Dough is stretched to a 12- to 14-inch round and sits evenly on the sheet
Tip: Hot baking sheets help the crust brown quickly and develop a crispy bottom; do not skip preheating.
2
Prebake the crustOven 475°F / 245°C
- Place the baking sheet on the center oven rack and bake at 475°F (245°C) for 8 minutes, until the crust is light golden and puffed but still soft.
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Ready when: Crust is light golden and puffed
Tip: Prebaking ensures the base stays crispy and the delicate toppings do not make the pizza soggy.
3
Spread cream cheese base
- Remove the pizza from the oven.
- Immediately distribute the cold cream cheese pieces evenly across the warm crust, breaking them apart gently with the back of a spoon so they warm and soften into a spreadable layer.
- Don't overspread; the cream cheese should be thin enough to see patches of crust through it.
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Ready when: Cream cheese is softened and thinly distributed across the crust
Tip: Cold cream cheese melts into the warm crust without becoming oily; resist the urge to add more than 4 ounces or the base becomes too rich.
4
Add salmon and onion
- Scatter the torn smoked salmon pieces across the cream cheese layer, breaking them into irregular bits so they heat through gently.
- Distribute the drained red onion slices evenly over the salmon.
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Ready when: Salmon and onion are spread evenly across the pizza
Tip: Tear the salmon into bite-sized pieces so it warms evenly; thin red onion slices become sweeter and less harsh as they warm slightly.
5
Final bakeOven 475°F / 245°C
- Return the pizza to the 475°F (245°C) oven for 4 minutes, just until the crust edges are golden and crispy and the salmon is warmed through—do not overdo this or the salmon will dry out.
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Ready when: Crust edges are golden and crispy; salmon is just warmed through (not hot)
Tip: Smoked salmon is already cooked; heating it too long makes it dry and rubbery. 4 minutes is the limit.
6
Finish and rest
- Remove the pizza from the oven and let it cool on the baking sheet for 1 minute.
- If using capers, scatter them across the top now.
- Sprinkle the fresh chopped dill over the entire pizza, season with sea salt and cracked black pepper to taste.
- If using, grate lemon zest over the surface and drizzle a squeeze of fresh lemon juice for brightness.
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Ready when: All fresh toppings and seasonings are in place
Tip: Add the dill and lemon just before serving to preserve its bright, fresh flavor; the warm pizza will gently wilt the herbs without cooking them away.
7
Slice and serve
- Use a large knife or pizza wheel to slice the pizza into 4 equal wedges.
- Serve immediately while the crust is crispy and the warm cream cheese contrasts with the cool, silky salmon.
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Ready when: Pizza is sliced cleanly into 4 wedges
Tip: A hot, dry knife cuts pizza cleanly without dragging the toppings; wipe the blade between cuts if needed.

Good to know

Tips

Soaking the red onion slices in ice water for 5 minutes mellows their bite and keeps them crisp—this simple step makes a big flavor difference.
A pizza stone or preheated baking sheet is non-negotiable for a crispy crust; this method relies on direct heat from below to avoid a soggy base.
Smoked salmon is delicate: do not bake it longer than 4 minutes total or it will dry out. The warm cream cheese and crust are enough to gently heat it.
For an impressive presentation, zest the lemon directly over the finished pizza and use a microplane to shower the dill with bright citrus oil.

Make ahead

You can prepare all toppings—dicing the red onion, chopping the dill, and tearing the salmon—up to 4 hours ahead and store them separately in the refrigerator. The pizza itself must be assembled and baked fresh for the best crust texture and to keep the salmon delicate.

Storage & reheating

Best enjoyed fresh. Leftover pizza can be stored loosely covered in the refrigerator for up to 1 day, but the crust will soften. Reheat a single slice on a dry skillet over medium heat for 1 to 2 minutes to re-crisp the bottom, or eat it cold. Do not freeze; the cream cheese and salmon do not refreeze well.

Substitutions

cream cheese → crème fraîche or sour cream. Offers a tangier base with a slightly looser consistency; use the same weight and thin it slightly with a fork before spreading.
fresh dill → fresh parsley or tarragon. Parsley is milder and earthier; tarragon adds a subtle anise note. Both work well but shift the flavor profile away from the classic Scandinavian style.
red onion → thinly sliced white or sweet onion. White onion is sharper; sweet onion is milder and slightly caramelized. Either works, though red onion's visual color and slight earthiness are traditional.
smoked salmon, sliced → gravlax or cured salmon. Gravlax will be denser and less salty; use the same weight but watch that it does not overpower the cream cheese base.