Name: Smoked Salmon Potato Pizza Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Fusion (Scandinavian–Italian inspired)
Ingredients: 1 prepared pizza dough (homemade or store-bought); 1 tablespoon olive oil; 1 large Yukon gold potato thinly sliced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup crème fraîche or sour cream; 1 teaspoon lemon zest; 2 teaspoons chopped fresh dill; 4 oz smoked salmon thinly sliced; 1/4 small red onion thinly sliced; 2 tablespoons capers (optional); Extra dill or arugula for garnish

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Let me introduce you to my absolute favorite brunch indulgence: Smoked Salmon Potato Pizza. Imagine crispy, golden potato slices layered over a chewy pizza crust, all crowned with cool lemony crème fraîche, silky smoked salmon, briny capers, and a shower of fresh dill. This fusion pizza ties together the best of Scandinavian flavors and classic Italian comfort, making it a showstopper for gatherings, weeknight dinners, or even a luxe weekend breakfast. It’s surprising just how effortlessly special this dish feels, while still being invitingly simple to pull off at home.

Smoked Salmon Potato Pizza Recipe - Recipe Image

Ingredients You’ll Need

This Smoked Salmon Potato Pizza is built on humble, vibrant ingredients, each playing a crucial role in creating its layers of flavor. Trust me, don’t skip a thing—every element from the creamy base to the fresh garnishes adds color, crunch, or a burst of freshness to every bite.

Pizza dough: Use your favorite homemade recipe or a good-quality store-bought dough for a trusty chewy base.
Olive oil: Just a drizzle gives richness and helps crisp up the crust and potato slices.
Yukon gold potato: Thinly sliced, it brings buttery flavor and lovely texture; a mandoline makes this a breeze.
Salt: Essential for seasoning the potatoes and waking up all the flavors.
Black pepper: Adds a gentle kick to every bite.
Crème fraîche or sour cream: For creamy tang that pairs beautifully with smoked salmon; Greek yogurt also works in a pinch.
Lemon zest: Brightens up the richness and adds a burst of citrus aroma.
Fresh dill: Earthy and aromatic, it ties everything together and brings color.
Smoked salmon: The star of the show—choose the best you can find for maximum flavor impact.
Red onion: Thin, delicate slivers add a little sharpness and crunch.
Capers (optional): For those who love an extra punch of briny, salty goodness.
Extra dill or arugula for garnish: A finishing touch of freshness and vibrant green.

How to Make Smoked Salmon Potato Pizza

Step 1: Prep Your Oven and Dough

Preheat your oven to a sizzling 475°F (245°C). While it heats, roll out your pizza dough on a lightly floured surface to your preferred thickness—thin for crispiness, a bit thicker for chew. Carefully transfer it to a parchment-lined baking sheet or, for that real pizzaiolo touch, a preheated pizza stone. This helps guarantee that irresistible crispy-bottomed crust.

Step 2: Build Your Potato Base

Brush the rolled-out dough generously with olive oil. Layer on those whisper-thin Yukon gold potato slices, slightly overlapping them like little golden roof tiles. Sprinkle with salt and black pepper—the potatoes need just a little help to sing. This simple combo sets the stage for the creamy, savory toppings to follow.

Step 3: Bake to Golden Perfection

Slide your potato-topped dough into the oven and bake for 10 to 12 minutes. The high heat helps the crust puff and turn golden while also cooking the potatoes until they’re just tender around the edges. Watch closely during those last couple of minutes; oven temps can vary and you want a beautiful bronzed finish—not burnt!

Step 4: Mix the Creamy Lemon Dill Topping

While the pizza bakes, stir together the crème fraîche (or sour cream), lemon zest, and chopped dill in a small bowl. This creamy mixture will be the luxurious, tangy foundation for the toppings. Don’t skip the zest: it brightens and lifts all the flavors.

Step 5: Finish and Top

Once your pizza comes out of the oven, give it a few minutes to cool—this helps the crème fraîche spread easily without melting into oblivion. Dollop and gently spread the lemony cream mixture over the potatoes. Artfully arrange the smoked salmon, red onion, and capers (if you’re using them) over the top. Finish with extra fresh dill or scatter a handful of peppery arugula for even more color and a hint of bite.

How to Serve Smoked Salmon Potato Pizza

Garnishes

Go wild with fresh dill, snipped chives, or arugula to bring another dash of color and freshness to the finished Smoked Salmon Potato Pizza. A grating of extra lemon zest or a little squeeze of lemon is never a bad idea either—especially if you’re serving this for brunch or as impressive party finger food.

Side Dishes

This pizza is indulgent but oddly light, so balance it with crisp green salads, a platter of pickled vegetables, or a simple crudité to make it a full meal. For something heartier, a bowl of chilled cucumber soup or a tray of roasted asparagus works beautifully with the herbal, citrusy flavors of the pizza.

Creative Ways to Present

Try slicing Smoked Salmon Potato Pizza into thin strips for elegant appetizers, or cut it into mini squares for a luxurious canape. A scattering of edible flowers or microgreens takes the beauty up another notch, and serving on a rustic wooden board creates that casual-chic, European vibe we all secretly crave.

Make Ahead and Storage

Storing Leftovers

If you have leftover Smoked Salmon Potato Pizza (lucky you!), wrap slices tightly in plastic wrap or seal in an airtight container. Store in the fridge for up to 2 days. The cream and salmon hold up surprisingly well, making midnight snacking extremely tempting.

Freezing

If you want to make this in advance, bake the pizza crust with potatoes only. Cool, wrap, and freeze. When ready to serve, thaw, warm up in the oven, then add the crème fraîche, smoked salmon, and toppings fresh. Assembled pizza with salmon and dairy toppings doesn’t freeze well, as the texture can suffer.

Reheating

For best results, reheat leftover pizza on a baking sheet at 350°F (175°C) for 5 to 7 minutes, just until warmed through. Add extra fresh herbs or a fresh squeeze of lemon after reheating to perk up the flavors before serving.

FAQs

Can I use a different type Main Course

Absolutely! While Yukon gold potatoes offer buttery texture and thin slices, red potatoes or even russets work well as long as they’re sliced very thinly. The key is even slices so they cook quickly and evenly.

Is Smoked Salmon Potato Pizza good served cold?

Yes, this pizza is fantastic cold, almost like a luxed-up version of a Scandinavian open-faced sandwich. It’s a fabulous option for brunch buffets or sophisticated picnics where reheating isn’t practical.

What can I substitute for crème fraîche?

Greek yogurt makes a brilliant, lighter stand-in for crème fraîche. Sour cream also works beautifully. Just be sure to mix in the lemon zest and dill to give it that signature punch of flavor.

Can I make this gluten-free?

Definitely. Use your favorite gluten-free pizza dough or flatbread base. All the toppings are naturally gluten-free, so you only need to swap the dough to suit your dietary needs.

What’s the best way to slice the potatoes?

A mandoline is your best friend for this recipe, ensuring ultra-thin, even slices that cook quickly and look gorgeous. If you don’t have one, a sharp chef’s knife and a little patience will get the job done—just slice as thinly as you can.

Final Thoughts

If you’ve never tried Smoked Salmon Potato Pizza before, you owe yourself the delight. It’s special enough for company, but easy enough for any night. I can’t wait for you to bite into that dreamy combo of crisp potatoes, cool cream, and luxurious salmon. Try it once, and you’ll find yourself inventing reasons to make it again and again!

Smoked Salmon Potato Pizza Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 27 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the delightful fusion of Scandinavian and Italian flavors with this Smoked Salmon Potato Pizza. A crispy crust topped with thinly sliced potatoes, creamy crème fraîche, savory smoked salmon, and zesty lemon zest, this pizza is a perfect blend of freshness and richness.

Ingredients

Scale

Pizza Dough:

1 prepared pizza dough (homemade or store-bought)
1 tablespoon olive oil

Toppings:

1 large Yukon gold potato thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup crème fraîche or sour cream
1 teaspoon lemon zest
2 teaspoons chopped fresh dill
4 oz smoked salmon thinly sliced
1/4 small red onion thinly sliced
2 tablespoons capers (optional)
Extra dill or arugula for garnish

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Instructions

Preheat the Oven: Preheat oven to 475°F (245°C).
Prepare the Dough: Roll out pizza dough and transfer to a baking sheet. Brush with olive oil.
Add Potatoes: Layer potato slices on the dough, season with salt and pepper, and bake until golden.
Prepare Toppings: Mix crème fraîche with lemon zest and dill. Spread over the baked crust.
Assemble Pizza: Top with smoked salmon, red onion, and capers. Garnish with dill or arugula.
Serve: Let cool slightly, then slice and serve.