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.
Makes 1 x 12” pizza
160g (5.6oz) Classic Pizza Dough (see note below)
90g (3.5oz) cream cheese
150g (5oz) smoked salmon slices, torn into pieces
1 tbsp capers
Handful of dill, chopped
Lemon wedges, to serve
Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 160g (5.6oz) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.
Fire up your Ooni pizza oven. Aim for 500˚C (932˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12 inches 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.
Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
Once cooked, sprinkle the pizza with the dill, then serve straight away with lemon wedges for squeezing over.