Pizza with Smoked Salmon and Mozzarella

  • Active Time 15m
  • Total Time 1h 50m

Makes one 9-inch Pizza

This inspired American combination of the sophisticated tastes of smoked salmon and smoked mozzarella found its way back to the high-tech elegance of some urban Italian pizzerias. A squeeze of fresh lemon and a sprinkling of Italian parsley brighten the assertive flavors.


  • 1/2 recipe Neapolitan pizza dough, completed through the second rising
  • All-purpose flour for dusting
  • 2 ounces thinly sliced smoked salmon
  • 1/4 pound smoked mozzarella cheese, sliced
  • 1 1/2 teaspoons chopped fresh chives
  • Freshly ground pepper
  • Extra-virgin olive oil for drizzling
  • Juice of 1/2 lemon
  • 1 tablespoon coarsely chopped fresh flat-leaf (Italian) parsley

Companion recipe: Neapolitan Pizza Dough


Place a pizza stone or unglazed terra-cotta tiles on the lowest rack of an oven. Preheat to 500 degrees F.

Place the ball of dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle a little more flour on the top of the dough and, using your fingertips, press evenly into a round flat disk about 1 1/2 inches thick and 5 inches in diameter. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size. While you are stretching the dough, gently rotate the disk. Continue stretching and rotating the dough until it is about 1/4 inch thick and 9 inches in diameter and has a rim about 1/2 inch thick. Try not to let the center of the disk become too thin in comparison to the edges. Dust the peel or baking sheet with more flour and gently lay the disk in the center.

Arrange the smoked salmon on the dough. Top evenly with the smoked mozzarella slices and sprinkle with the chives. Season to taste with pepper. Finish with a drizzle of olive oil.

Gently shake the peel or baking sheet back and forth to make sure the pizza has not stuck to it. If it has, gently lift off the stuck section and sprinkle a little more flour underneath. Using the peel or baking sheet like a large spatula, quickly slide the pizza onto the hot pizza stone or tiles.

Bake until the edges are golden and crisp, about 8-9 minutes. Remove the pizza with a large metal spatula and slide it onto a dinner plate. Sprinkle the lemon juice and parsley evenly over the top. Drizzle with additional olive oil, if desired, and serve at once.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 755

nutrition information per serving

233 calories; 9g total fat; 19mg cholesterol; 481mg sodium; 23g carbohydrates; 1g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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