Smoked Salmon Pizza

  • Preparation Time: 45 minutes
  • Cook time: 15 minutes
  • Yield: 8 slices


  • 2 cups All-purpose Flour
  • 1 tsp Salt
  • 1 tsp granulated Sugar
  • 2 tsp fast-rising Yeast
  • 1 Tbsp Olive or Vegetable Oil
  • 3/4 cup warm Water


  • 1 large Tomato, chopped
  • 1 to 2 cloves Garlic, minced
  • 6 to 8 Green Onions, chopped
  • freshly ground Pepper
  • 2 Tbsp fresh Dill, chopped
  • 2 cups grated Asiago Cheese
  • 4 oz Smoked Salmon, cut into bite-size pieces
  • 1 Tbsp Capers, drained


To prepare dough, mix 1 cup of the flour, salt, sugar and yeast in a large bowl. Pour oil into water; add to yeast mixture. Mix thoroughly. Add remaining flour; knead for 3 to 5 minutes on a floured surface. Put in a greased bowl, cover and place in a warm spot for 40 minutes or until needed. Dough can be made in the morning and kept in the refrigerator. Let it warm up for about 1 hour before using. The dough is very forgiving.

Stretch dough out on an ungreased medium pizza pan or cookie sheet just before you are ready to assemble the pizza. Preheat oven to 475℉. In a small bowl, mix tomato, garlic, green onions, pepper and dill. Spread this mixture directly on pizza crust. Sprinkle Asiago cheese on top. Bake for 10 to 12 minutes on lower rack of oven. Remove from oven. Spread smoked salmon and capers on top; return to oven for 3 minutes.