Imagine the best of a bagel brunch and a gourmet potato pizza coming together in every delectable bite: that’s the magic of Smoked Salmon Potato Pizza. This vibrant dish layers crisp, olive oil–brushed dough with melting Yukon Gold potatoes, a dollop of zesty crème fraîche, and silky smoked salmon, all finished with briny capers, red onion, and a shower of fresh dill. It’s perfect for brunch, lunch, or whenever you want to impress friends with something out of the ordinary—and delightfully easy for any home cook to pull off!
Ingredients You’ll Need
This Smoked Salmon Potato Pizza might sound upscale, but the ingredient list is refreshingly short and each item matters for flavor, color, and texture. Let’s take a look at what you’ll need and why these choices shine:
- Pizza Dough: The sturdy and chewy base that holds all the toppings together—store-bought or homemade both work beautifully.
- Olive Oil: Brushing the dough with olive oil amps up its golden color and infuses subtle fruitiness.
- Yukon Gold Potatoes: Thinly sliced, these potatoes add creaminess without weighing down the pizza and bake up perfectly tender.
- Salt: Essential for seasoning the potatoes and waking up their earthy flavor.
- Black Pepper: A sprinkle gives a mild, peppery kick that balances the richness of the other toppings.
- Crème Fraîche or Sour Cream: A cool, tangy spread that pairs so well with smoked salmon and brings the whole pizza together.
- Prepared Horseradish: Just a touch adds unmistakable zing and depth—don’t skip it if you love a little heat!
- Lemon Juice: Brightens up the creamy base and cuts through the richness.
- Smoked Salmon: The showstopper—luxurious, salty, and silky for ultimate flavor.
- Capers: Tiny green pops of briny goodness that offset the creaminess and add character.
- Red Onion: Finely chopped, it adds sharpness, color, and crunch.
- Fresh Dill: An aromatic finish that makes the whole pie feel fresh and bright!
How to Make Smoked Salmon Potato Pizza
Step 1: Prep the Oven and Pizza Stone
Set your oven to 475°F (245°C) and place your pizza stone or a sturdy baking sheet inside to get piping hot. A preheated surface is secret weapon number one for a crisped-up crust worthy of your favorite pizzeria. This quick step pays off in flavor and texture.
Step 2: Roll Out the Dough
On a lightly floured countertop, roll your pizza dough into a 12-inch circle, not worrying about perfect edges—rustic is what we want. Once rolled, lay it on parchment paper for easy sliding into the oven later (this tiny trick saves a lot of stress).
Step 3: Arrange the Potatoes
Drizzle olive oil over the dough, making sure to brush it all the way to the edges for a beautiful, golden result. Layer the thin potato slices in overlapping circles from the center out. Sprinkle everything with salt and black pepper—this is where the simple, earthy foundation is built for your Smoked Salmon Potato Pizza.
Step 4: Bake the Pizza
Using the parchment as a sling, slide the pizza onto your blazing-hot stone or baking sheet. Bake for about 12–15 minutes. You’re aiming for bubbled, golden crust and potatoes that are tender enough to cut with a fork.
Step 5: Mix the Creamy Spread
While the pizza bakes, stir together crème fraîche (or sour cream), prepared horseradish, and lemon juice in a small bowl. The result should be tangy, creamy, and just a little piquant—the perfect contrast to the warm potatoes and crust.
Step 6: Layer on the Toppings
Let the pizza cool for a couple of minutes after it comes out of the oven. Then, gently spread the crème fraîche mixture over the potatoes using the back of a spoon. Layer on the smoked salmon ribbons, scatter the capers and finely chopped red onion, and finish with fresh dill. Every color and texture plays its part in this standout Smoked Salmon Potato Pizza.
How to Serve Smoked Salmon Potato Pizza
Garnishes
A shower of chopped fresh dill and a few twists of cracked black pepper are all you need, but you can also add extra lemon zest or a squeeze of lemon for brightness. Microgreens are a lovely touch if you have them on hand—they add a light, peppery crunch that works so well against the creamy potatoes and rich salmon.
Side Dishes
Pair your Smoked Salmon Potato Pizza with a simply dressed arugula salad or a crisp cucumber-dill salad to echo the herbaceous notes in the pizza. For a brunch spread, serve with softly scrambled eggs and a glass of sparkling wine or citrusy mocktail. This pizza holds its own, but loves having a few fresh, light friends on the plate!
Creative Ways to Present
Cut the pizza into small squares or wedges and serve on a platter for a showstopping appetizer at your next gathering. Make mini-pizzas for individual servings or try topping each slice with a perfectly runny poached or soft-boiled egg for a luxurious brunch upgrade. The beauty of Smoked Salmon Potato Pizza is how effortlessly it fits any occasion, dressed up or down to your liking.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, place slices in an airtight container and refrigerate. The pizza will stay tasty and fresh for up to two days. Keep the toppings and crust as separate as possible if you plan on eating leftovers cold or reheating for maximum freshness.
Freezing
You can freeze the un-topped baked crust with potatoes if you want to prep ahead, but wait to add the smoked salmon, fresh dill, and other toppings until serving—freezing changes their texture and flavor. Wrap the base tightly in plastic wrap and foil, and freeze for up to one month.
Reheating
To reheat, place chilled slices on a baking sheet in a 350°F (175°C) oven for about 8–10 minutes, just until warmed through and the crust is crisp again. Add the cold smoked salmon and fresh garnishes after reheating for the best taste and texture—the contrast of warm base with cool toppings is absolutely heavenly!
FAQs
Can I use sweet potatoes instead of Yukon Golds?
Absolutely! Sweet potatoes add a touch of sweetness and pair beautifully with smoked salmon. Just slice them thin, and keep an eye on the baking time since they can brown quicker. The end result will be a colorful twist on your Smoked Salmon Potato Pizza.
Can I use Greek yogurt instead of crème fraîche or sour cream?
Yes! Greek yogurt is a tangy, lighter alternative that still gives you a creamy base for the toppings. Opt for full-fat for best texture and flavor, and add the horseradish and lemon juice the same way.
Is there a good gluten-free option for the pizza dough?
For a gluten-free version, use your favorite store-bought or homemade gluten-free pizza dough. Most supermarket brands will work well—just be sure to follow their preparation instructions, especially with baking times, so your Smoked Salmon Potato Pizza crust doesn’t get too crisp or dry.
How thin should I slice the potatoes?
A mandoline makes quick work of this, but a sharp chef’s knife will do! Aim for slices about 1/8-inch thick. Consistency is key so the potatoes cook through evenly during baking.
Can I serve Smoked Salmon Potato Pizza cold?
Definitely! This pizza is delightful at room temperature or even chilled. The flavors of the smoked salmon and dill really pop, making it perfect for make-ahead entertaining or easy leftover lunches.
Final Thoughts
There’s something unforgettable about a pizza that surprises and delights with every layer—this Smoked Salmon Potato Pizza delivers on all fronts, and I truly can’t wait for you to try it. Whether you’re hosting a weekend brunch or simply want a dinner that puts a smile on your face, this pizza is ready to be your new go-to. Give it a whirl and let those vibrant toppings do their thing!
