Description
A rich and elegant pizza featuring smoked salmon, creamy garlic sauce, fresh arugula, and vibrant pesto swirls on a golden crisp crust.
Ingredients
Scale
- 1 ball fresh pizza dough (about 12 oz)
- 3 oz smoked salmon, thinly sliced
- 2 tablespoons pesto
- 1/4 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 garlic clove, minced
- Zest of 1/2 lemon
- 1 cup fresh arugula
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 475°F. If using a pizza stone, place it inside while heating.
- In a small saucepan, gently warm the cream with minced garlic and a pinch of salt until slightly thickened. Set aside.
- Roll out pizza dough on a floured surface to a 10–12 inch circle. Transfer to parchment paper or a lightly oiled baking sheet.
- Spread the cream sauce over the dough, leaving a border. Top with mozzarella, swirl in pesto, and add half the salmon.
- Bake for 10–12 minutes until the crust is golden and cheese bubbly.
- Remove from oven. Add remaining salmon, arugula, drizzle with olive oil, and finish with lemon zest.
- Slice and serve warm.
Notes
- Use cold-smoked salmon for a tender finish that won’t overcook in the oven.
- Pre-bake the crust slightly for extra crispiness.
- Finish with red pepper flakes if you like a touch of heat.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 55mg
Keywords: smoked salmon pizza, pesto pizza, cream sauce pizza, gourmet pizza, easy smoked salmon dinner