Salmon, Cream Cheese, Dill & Caper Pizza

Name: Salmon, Cream Cheese, Dill & Caper Pizza
Yield: Makes 1x 12”/16” pizza
Ingredients: 250/330g (8.8/11.6oz) classic pizza dough; 90g (3.5oz) cream cheese; 150g (5oz) smoked salmon slices, torn into pieces; 1 tbsp capers; Handful of dill, chopped; Lemon wedges, to serve

This Nordic-inspired pizza is ultra-light, topped with smoked salmon, smooth cream cheese and salty capers. This recipe is an excerpt from our cookbook, Ooni: Cooking with Fire. “This pizza can be created in a couple of ways: either cook the salmon on the base as we’ve outlined below, or cook the pizza base first and add the cold ingredients afterwards to turn it into more of a flatbread-style dish,” says Ooni CEO Kristian Tapaninaho.

Servings: Makes 1x 12”/16” pizza

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Method

1

Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
2

Fire up your Ooni pizza oven. Aim for 500˚C (950˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
3

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12”/16” and lay it out on your pizza peel. With a large spoon, spread the cream cheese evenly across the pizza base, leaving a half-inch, cheese-free border around the edge. Arrange the smoked salmon on the cream cheese, then top with the capers.
4

Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
5

Once cooked, sprinkle the pizza with the dill, then serve straight away with lemon wedges for squeezing over.