Name: Salmon, Cream Cheese, Dill & Caper Pizza
Yield: Makes 1x 12”/16” pizza

Salmon, Cream Cheese, Dill & Caper Pizza

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.

Difficulty

Servings

Makes 1x 12”/16” pizza

By Ooni HQ

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.

Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.

Ingredients