Smoked Salmon Pizza

This smoked salmon pizza skips tomato sauce entirely and spreads the crust with mascarpone cheese instead. That creamy, mild Italian cheese becomes the base for everything else: minced shallots, a squeeze of fresh lemon juice, and chopped chives mixed right into the mascarpone before it goes on the shell. The salmon gets scattered on after baking, so it stays silky and uncooked.

Baking the pizza on a preheated stone is what gives you a properly crisp bottom crust. The stone absorbs moisture from the dough and delivers intense, even heat from below. Fifteen minutes is all you need until the crust turns golden and the mascarpone just starts to bubble at the edges.

The smoked salmon goes on immediately after the pizza comes out of the oven. The residual heat warms the salmon slightly but doesn’t cook it, keeping that buttery, smoky texture intact. A final sprinkle of fresh chives on top adds color and a mild onion bite.

Chef Tips

• If using a metal pizza pan instead of a stone, don’t preheat the pan. A preheated metal pan can overcook the bottom before the top is ready.
• Spread the mascarpone mixture thin. Too thick and the center will be soggy and heavy. You want a creamy layer, not a thick blanket.
• Use the best quality smoked salmon you can find. Since it’s not cooked, the salmon is the star and poor-quality fish will be obvious.
• Slice with a sharp knife or pizza wheel immediately after adding the salmon, while the crust is still hot and crisp.

Variations

• Add capers and thinly sliced red onion on top with the salmon for a classic lox-style combination.
• Swap mascarpone for cream cheese mixed with a little sour cream for a more bagel-and-lox flavor.
• Scatter microgreens or baby arugula over the top just before serving for a peppery, fresh contrast.