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Smoked Salmon Pizza Recipe

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4 from 14 reviews

This Smoked Salmon Pizza is a quick and elegant dish featuring toasted naan bread topped with creamy cream cheese, flavorful smoked salmon, tangy capers, and sharp red onion. Perfect for a light lunch, brunch, or appetizer, it combines the smoky richness of salmon with a crisp, warm base for a delightful flavor and texture contrast.

Ingredients

Pizza Base

  • 2 naan bread (store-bought pizza crust or flatbread)

Toppings

  • 1/3 cup cream cheese, room temperature
  • 2 ounces smoked salmon, lox or gravalox
  • 2 tablespoons capers, drained and patted dry
  • Red onion, thinly sliced (about 1/4 cup)
  • Optional: chopped fresh parsley for garnish

Instructions

  1. Preheat and Toast Base: Preheat your oven to 400°F (204°C). Place the naan bread directly on the oven rack and toast for about 10 minutes or until the bread is lightly crisp and golden. Remove from the oven and allow to cool completely to prevent the cream cheese from melting when spread.
  2. Assemble the Pizza: Spread the room-temperature cream cheese evenly over each cooled naan bread. Arrange smoked salmon slices on top, then sprinkle with drained capers and thinly sliced red onions. If desired, garnish with fresh chopped parsley for a pop of color and freshness.
  3. Serve: Slice the assembled pizza into pieces and serve immediately. This pizza is best enjoyed fresh to maintain the contrast between the warm toasted base and the creamy, cool toppings.

Notes

  • Allow the toasted naan to cool completely before spreading the cream cheese to avoid melting and sogginess.
  • Use good-quality smoked salmon such as lox or gravalox for the best flavor.
  • Capers add a salty, tangy bite; adjust quantity according to taste preferences.
  • This pizza is best served immediately after assembly for optimal texture and taste.
  • For a dairy-free option, substitute cream cheese with a suitable vegan spread.