If you love white pizza, then you are bound to fall head over heels for this smoked salmon and brie pizza. The flavour of the salmon is perfectly complemented by the brie and the addition of arugula and spring onions. This is the best salmon pizza recipe and a true feast for any foodie!
The first time I made this smoked salmon pizza, I was so smitten that I made it two times more that same week. Yes, it was that good. It is amazing on its own or with a glass of white or rose wine, perfect for the summer days.
This is not your ordinary pizza, in the sense that it doesn’t have mozzarella on it, and the only cheese present is brie, which is also used sparingly. The true star is the smoked salmon, and this is the reason I suggest you get the best possible quality to make this pizza because you are going to feel its flavour with every bite.
What smoked salmon to use for this pizza?
We are lucky to have an amazing choice of smoked salmon here in Scotland, and I almost exclusively use the oak-smoked variety, which is dry-cured on a bed of salt and then cold smoked over oak chips. That’s a matter of personal preference, so if you don’t particularly like the “oaky” flavour, you can go for the regular kind.
Smoked salmon has lots of nutritional benefits, being an excellent source of protein, vitamin B, vitamin D, selenium, and magnesium. It also has plenty of omega-3 fatty acids that are linked to a lower risk of heart disease, macular degeneration, and Alzheimer’s disease.
One thing to keep in mind though is that smoked salmon is cured on a bed of salt crystals or by adding salt in the form of a brine, so you are bound to get a significant dose of sodium with every portion (about 430 mg per 85 g / 3 oz).
What other ingredients do you need?
Besides smoked salmon, you’ll also need the following:
- Pizza dough (see the recipe card at the bottom of the post)
- Creme fraiche — I use the low-fat kind to cut down on calories a bit, but full-fat also tastes amazing on this pizza if you’re not worried about that
- Horseradish sauce – you can use shop-bought or make your own. You only need a tablespoon for this recipe, so I go with shop-bought.
- Small shallot
- Grated parmesan
- Bunch of spring onions
- Brie cheese — you only need 100 grams for two pizza, so don’t skimp on quality if possible. If you don’t like brie or you don’t have it, you can use goat’s cheese instead and transform this into a smoked salmon pizza goat cheese pizza.
- Rocket salad (arugula) – a small bag is enough
- Juice of half a lemon
How do you make this smoked salmon pizza?
- Make the dough — see instructions in the recipe card at the bottom of the post.
- Heat the oven to 190C/375F.
- In a small bowl, mix the creme fraiche, horseradish sauce, finely chopped shallot, and parmesan. Season with salt and pepper and leave aside.
- Spray the spring onions with a bit of olive oil and put them on a small tray lined with baking paper. Roast them in the oven for 4-5 minutes, careful to take them out before they burn. Cut them into large chunks.
- Roll the dough into two thin pizzas and place it on pizza trays. Spread the creme fraiche mixture equally, then add the salmon, brie, and the spring onions.
- Bake for 10-15 minutes at 220C/425F.
- Meanwhile, mix the arugula with the lemon juice and a dash of olive oil, and season with a little salt.
- Take the pizzas out of the oven and scatter the arugula on them. Serve immediately.
If you liked this recipe, have a look at some of my other pizza recipes:
For the Dough
- 160 ml (2/3 cup) water
- 235 g (2 cups) strong white flour
- 1 tbsp olive oil, extra virgin
- 1 1/2 tsp salt
- 1 tbsp sugar
- 1 tsp dry yeast
For the Topping
- 175g (6 oz) low-fat creme fraiche
- 1 tbsp horseradish sauce
- 1 small shallot, finely chopped
- 2 tbsp grated parmesan
- 1 bunch spring onions
- 2 tbsp olive oil
- 120g (4.5 oz) smoked salmon
- 100g (3.5 oz) Brie cheese
- 60g (2 oz) arugula (rocket salad)
- 1/2 lemon, juice of
Make the dough
Add all the ingredients in the bread maker in the order recommended and run the "dough" cycle. Some machines have a special "pizza" setting. If yours has it, use that instead.
You can also make the dough by hand by adding all the dry ingredients in a bowl, mix them well, and gradually add the olive oil and water until you have a slightly sticky dough. Leave it to prove for 1 – 1 1/2 hours.
Make the pizza
Heat the oven to 190C/375F.
In a small bowl, mix the creme fraiche, horseradish sauce, finely chopped shallot, and parmesan. Season with salt and pepper and leave aside.
Spray the spring onions with a bit of olive oil and put them on a small tray lined with baking paper. Roast them in the oven for 4-5 minutes, careful to take them out before they burn. Cut them into large chunks.
Roll the dough into two thin pizzas and place it on pizza trays. Spread the creme fraiche mixture equally, then add the salmon, brie, and the spring onions.
Bake for 10-15 minutes at 220C/425F.
Meanwhile, mix the arugula with the lemon juice and a dash of olive oil, and season with a little salt.
Take the pizzas out of the oven and scatter the arugula on them. Serve immediately.
The recipe makes two 12-inch pizzas.
Prep time doesn't include making the dough. You can skip this step and use shop-bought instead if you're in a hurry.
Amount Per Serving: Calories: 321Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 46mgSodium: 890mgCarbohydrates: 26gFiber: 1gSugar: 3gProtein: 10g
Nutritional information is an estimate provided by an online nutrition calculator.