Smoked Salmon Thin Crust Pizza

This pizza offers a crisp cracker crust in contrast to the soft salmon. Make the dough a day ahead.

Smoked Salmon Thin Crust Pizza (Source)


½ cup warm water

½ teaspoon dry yeast

2 tablespoons olive oil

¼ teaspoon kosher salt

6 ounces bread flour (1 ¼ cups)

cooking spray

1 tablespoon yellow cornmeal

1/3 cup (3 oz) 1/3-less-fat cream cheese, softened

1 tablespoon capers, drained

4 (1/8 inch thick) slices red onion, separated into rings

3 ounces cold-smoked salmon, thinly sliced

1 tablespoon chopped fresh dill


  1. Combine ½ cup warm water and yeast in the bowl of a stand mixer with dough hook; let stand 5 minutes or until bubbly. Add oil and salt to yeast mixture. Lightly spoon flour into dry measuring cups; level with a knife. Sprinkle flour over yeast mixture; mix 2 minutes or until a soft dough forms. Place dough in large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
  2. Place oven rack in lowest position. Place pizza stone on lowest rack. Heat oven to 550. Preheat the pizza stone 30 minutes before baking the dough.
  3. Remove dough from refrigerator. Let stand, covered 1 hour or until dough reaches room temperature. Punch dough down. Roll dough out to a very thin 14 inch circle on lightly floured baking sheet with no raised edges. Sprinkle with cornmeal. Crimp edges making a ½ inch border. Pierce dough several times with a fork.
  4. Slide dough onto preheated pizza stone. Bake at 550 for 4 minutes. Remove from oven; spread cheese evenly over dough. Arrange capers and onion over cheese. Bake additional 5 minutes or until crust is golden brown. Top evenly with salmon; sprinkle with dill. Cut pizza into 8 wedges.


Posted on April 18, 2014 at 10:00 AM