Recipe courtesy of The Island Pub

Smoked Salmon Pizza

  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: one 13-inch pizza
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Mascarpone Cream Sauce:

16 ounces mascarpone cheese

1/4 cup capers, drained 

2 ounces fresh lemon juice 

1 ounce fresh dill 


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.
  1. Preheat the oven to 600 degrees F.
  2. 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.
  3. 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.