Best Smoked Salmon Pizza

smoked salmon pizza

This pizza is one of my favorites. It's great hot out of the oven and also once cool. The lemon-dill crème fraîche is amazing with the smoked salmon and the dill havarti cheese on top. I use my standard sourdough recipe, but you could top a tortilla or sliced sourdough for a quick and easy appetizer or meal. Note that this recipe really works best with a thicker cut of smoked salmon. 

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The inspiration for this pizza came from how much I like eating dill havarti from Trader Joe's alongside TJ's smoked salmon. A bite of one on a cracker; a bite of the other. My only hesitation in trying this combination was that I don't particularly like cheese with seafood. I noticed that a cream cheese spread seemed popular on other salmon pizzas, but I wanted to try something different. I ended up settling on crème fraîche. I wasn't sure up until the last minute if I would go through with the dill havarti or not, but I'm glad that I did!

Note: If you're using a plain havarti or a smoked salmon without the mustard seed or black pepper, I'd recommend adding extra black pepper, dill and mustard seed. The proportions of these flavors as they are here is just about perfect. 


20 minutes to prep and assemble; 8 min to cook at 500°F; 30 min or so to preheat the oven (and heat stone).

Crème Fraîche Sauce

Scoop about 1/2 cup crème fraîche into a bowl. Use a zester or small grater to remove the zest from a lemon and add it to the créme fraîche. You'll want at least a teaspoon, but in my opinion, the more the better. And don't worry about including the white pith; it won't negatively affect the flavor. Add as much chopped dill as you have on hand, ideally a tablespoon or two. Mix it all together with a spoon. This will form the base for the pizza. 

Note: If you can't find crème fraîche, use cream cheese or marscapone instead. However, if you use cream cheese, you'll likely need to add a little lemon juice as well since it's a thicker substance. I'd start with a teaspoon, then add more as needed to form a spreadable consistency. 

Over the lemon-dill crème fraîche, arrange the pieces of salmon first. Feel free to use more than I did. My goal when arranging the salmon and dill havarti was for the two not to directly touch, at least before baking. I also wanted to make sure to line the crust with dill havarti to make it nice and cheesy. I then sprinkled chopped mustard leaves over the top, a nice touch if you have them. 

Once the pizza is done cooking (about 8 min. at 500°F, or adjust your time based on actual temp.) add the chopped red onion, capers, and mustard flowers (if available). Cut and enjoy!


-Anna's Sourdough or any crust of your choice: English muffin, tortilla, sliced sourdough bread, etc. 

Crème Fraîche Sauce

-1/4 cup creme fresh

-2 Tbsp. chopped dill

-zest of one lemon (at least a tsp.)

-ground black pepper (to taste)


-approximately 1/4 - 1/2 lb. smoked salmon (I used TJ's with mustard and black pepper, about 1/4 lb.)

-2-3 oz. dill havarti

(-optional: chopped mustard leaves sprinkled over top)

-2-4 Tbsp. chopped red onion (put on after cooking)

-1 Tbsp. capers (put on after cooking)

(-optional: a few mustard flowers)

Other Toppings to Try



-For a vegan pizza, you could make the base out of vegan cream cheese, but I can't find a smoked salmon substitute that looks like it would hold up to cooking. Mustard and black pepper glazed carrots, perhaps? 

Special Equipment

-pizza stone and peel (or other baking system)

-Robin & Field Pizza Blade