Smoked Salmon Brunch Pizza with Dill and Capers

Quick Recipe Version (TL;DR)

• Yield: 4 servings (1 x 12-inch pizza)
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes

Quick Ingredients

• 1 lb (450 g) pizza dough, at room temperature
• 1 tbsp olive oil (for crust)
• 4 oz (113 g) cream cheese, softened or 1/2 cup (120 ml) crème fraîche
• 1 tbsp fresh lemon juice + 1 tsp lemon zest
• 1 small garlic clove, minced (or 1/4 tsp garlic powder)
• 2 tbsp chopped fresh dill, divided
• Salt and black pepper, to taste
• 1 cup (100 g) shredded low-moisture mozzarella
• 4 oz (113 g) cold-smoked salmon, sliced into ribbons
• 1/4 small red onion, very thinly sliced
• 2 tbsp capers, rinsed and drained
• 1 tbsp extra-virgin olive oil (for drizzling)
• Lemon wedges, to serve (optional)

Do This

• 1. Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside.
• 2. Stretch room-temperature dough into a 12-inch round on parchment; brush with 1 tbsp olive oil.
• 3. Mix cream cheese or crème fraîche with lemon juice, garlic, 1 tbsp dill, salt, and pepper until smooth.
• 4. Spread creamy base over dough, leaving a 1/2-inch border; top evenly with mozzarella.
• 5. Slide pizza (on parchment) onto hot stone/baking sheet; bake 10–12 minutes, until crust is golden and cheese melts.
• 6. Cool 2–3 minutes, then add smoked salmon, red onion, capers, remaining dill, drizzle of olive oil, lemon zest, and black pepper. Slice and serve with lemon wedges.

---

Why You’ll Love This Recipe

• Everything you love about a smoked salmon bagel, transformed into a shareable brunch pizza.
• Creamy lemon-dill base, melty mozzarella, and silky smoked salmon for an elegant but easy meal.
• Perfect for entertaining: dough and spread can be prepped ahead, toppings go on in minutes.
• Beautiful to look at, with ribbons of salmon, bright herbs, and jewel-like capers.

Grocery List

• Produce: Lemon, fresh dill, fresh chives (optional), red onion.
• Dairy: Cream cheese or crème fraîche, low-moisture mozzarella, optional milk or cream.
• Pantry: Pizza dough, olive oil, garlic, capers, salt, black pepper.

Full Ingredients

For the Crust

• 1 lb (450 g) pizza dough, homemade or store-bought, at room temperature
• 1 tbsp olive oil, for brushing the crust

For the Creamy Base

• 4 oz (113 g) full-fat cream cheese, very soft or 1/2 cup (120 ml) crème fraîche
• If using cream cheese: 2 tbsp milk or heavy cream, to loosen
• 1 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest (plus more for topping)
• 1 small garlic clove, very finely minced, or 1/4 tsp garlic powder
• 1 tbsp finely chopped fresh dill
• 1/8 tsp fine sea salt (or to taste)
• 1/8 tsp freshly ground black pepper

For Baking the Pizza

• 1 cup (100 g) shredded low-moisture mozzarella cheese

Fresh Toppings (Added After Baking)

• 4 oz (113 g) cold-smoked salmon, sliced into thin strips or ribbons
• 1/4 small red onion, very thinly sliced (about 1/4 cup packed)
• 2 tbsp capers, rinsed and drained
• 1 tbsp extra-virgin olive oil, for drizzling
• 1 tbsp small sprigs of fresh dill (in addition to the chopped dill above)
• 1 tsp finely grated lemon zest (or to taste)
• 1 tbsp finely chopped fresh chives (optional)
• Freshly ground black pepper, to finish
• Lemon wedges, for serving (optional but highly recommended)

Step-by-Step Instructions

Step 1: Preheat the oven and heat your stone

Place a pizza stone or an inverted, heavy baking sheet on the middle rack of your oven. Preheat the oven to 475°F (245°C). Let the stone or pan heat for at least 20 minutes so it is thoroughly hot; this helps you get a crisp, well-browned crust.

While the oven heats, take the pizza dough out of the refrigerator (if chilled) and let it sit at room temperature, uncovered, so it relaxes and becomes easier to stretch.

Step 2: Prepare and stretch the dough

Lightly flour your work surface and your hands. Place the dough in the center and gently press it into a disk with your fingertips, starting from the center and working outward. Avoid pressing out all the air from the edges so the crust can puff nicely in the oven.

Lift the dough and stretch it over the backs of your hands, rotating as you go, until you have a roughly 12-inch round. If the dough springs back, let it rest for 5 minutes and try again.

Transfer the stretched dough to a piece of parchment paper. Reshape into a circle if needed, then brush the entire top surface, including the outer edge, with 1 tbsp olive oil. This helps keep the crust tender under the creamy base and gives the edge a golden, flavorful finish.

Step 3: Mix the lemon-dill creamy base

In a medium bowl, add the cream cheese or crème fraîche. If using cream cheese, add 2 tbsp milk or heavy cream to help create a smooth, spreadable consistency. Beat with a spoon or small whisk until completely smooth and lump-free.

Stir in 1 tbsp lemon juice, 1 tsp lemon zest, the minced garlic (or garlic powder), 1 tbsp chopped dill, 1/8 tsp salt, and 1/8 tsp black pepper. Taste and adjust seasoning: add a pinch more salt, lemon, or dill if you like it brighter or more herby.

The mixture should be thick but easy to spread. If it feels too stiff, add another teaspoon or so of milk or cream until it loosens slightly.

Step 4: Assemble the pizza base

Spoon the lemon-dill cream mixture onto the oiled dough, and use the back of the spoon or a small offset spatula to spread it into an even layer. Leave a 1/2-inch border around the edges for the crust to rise and brown.

Sprinkle the shredded 1 cup (100 g) mozzarella evenly over the creamy base. Try not to pile all the cheese in the center; a light, even layer will melt beautifully and allow the base to still shine through under the toppings.

Step 5: Bake until golden and bubbly

Carefully slide the pizza, still on its parchment, onto the preheated stone or inverted baking sheet. Bake for 10–12 minutes, or until the crust is well browned on the bottom and edges, and the mozzarella is melted and just starting to take on light golden spots.

Rotate the pizza once halfway through baking if your oven has hot spots. When done, use a peel or the baking sheet to remove the pizza from the oven and transfer it to a cutting board. Let it cool for 2–3 minutes so the creamy base sets slightly and does not melt the salmon too much.

Step 6: Add the smoked salmon and fresh toppings

Once the pizza has cooled slightly but is still warm, arrange the 4 oz smoked salmon over the surface in loose ribbons or folds, leaving some of the cheesy base visible. This keeps the salmon silky and tender rather than cooked or dried out.

Scatter the very thinly sliced red onion over the top, followed by the drained capers. Add small sprigs of fresh dill and the chopped chives, if using. Finely grate about 1 tsp lemon zest over the pizza for a fresh, bright aroma.

Finish with a light drizzle of 1 tbsp extra-virgin olive oil and a few twists of freshly ground black pepper. If you like more tang, add a few small dollops of extra crème fraîche here and there.

Step 7: Slice and serve

Use a sharp knife or pizza wheel to cut the pizza into 6–8 slices. Serve right away while the crust is still crisp and the salmon is cool and silky against the warm, creamy base.

Offer lemon wedges on the side so each person can squeeze a little fresh juice over their slice. This pizza is lovely warm or at room temperature, making it perfect for a relaxed brunch spread.

Pro Tips

• Use room-temperature dough: Cold dough is springy and hard to stretch. Let store-bought dough sit at room temperature for at least 30 minutes before shaping.
• Slice the onion paper-thin: Very thin slices stay delicate and pleasant rather than overpowering. You can briefly soak them in cold water for 5–10 minutes to soften their bite, then pat dry.
• Choose cold-smoked salmon: Look for silky, thinly sliced smoked salmon (like lox), not firm hot-smoked salmon, for the best texture on this pizza.
• Do not bake the salmon: Always add the salmon after baking. This keeps it tender and preserves its buttery texture and flavor.
• Watch the bottom of the crust: Ovens vary, so peek under the pizza around the 9–10 minute mark. A deeply golden bottom with a few darker spots is ideal.

Variations

• Everything bagel crust: Before baking, brush the dough edge with a little extra olive oil and sprinkle generously with everything bagel seasoning. Bake as directed, then top with salmon and the rest of the toppings.
• Herby arugula finish: Toss a small handful of baby arugula with a drizzle of olive oil, a squeeze of lemon, salt, and pepper. Scatter over the pizza along with the salmon for a peppery, salad-on-pizza vibe.
• Mini brunch flatbreads: Divide the dough into 3–4 smaller rounds and make individual pizzas. Perfect for a brunch buffet where everyone can grab their own.

Storage & Make-Ahead

The smoked salmon brunch pizza is best enjoyed fresh, shortly after topping, to keep the salmon silky and the crust crisp.

Make-ahead components: The lemon-dill creamy base can be mixed up to 2 days in advance. Store in an airtight container in the refrigerator and stir before using. Pizza dough can be made or purchased in advance and kept chilled; bring it to room temperature before stretching. You can also par-bake the crust with the creamy base and mozzarella for 6–8 minutes, cool completely, and refrigerate, then finish baking and top with salmon and garnishes just before serving.

Leftovers: If you have leftover slices, store them in an airtight container in the refrigerator for up to 1 day. For best texture, let them come to room temperature before eating rather than reheating, which can overcook the salmon and toughen the crust.

Nutrition (per serving)

Approximate values for 1 of 4 servings, using cream cheese: about 560 calories, 32 g protein, 44 g carbohydrates, 28 g fat, 11 g saturated fat, 3 g fiber, and 1,450 mg sodium. Actual values will vary based on the specific dough, cheese, and smoked salmon brands you use.