Servings: 4 people
Equipment
Ingredients
Dough:
- 1 ball of pizza dough 10–12 inches
- All-purpose flour for dusting
Crème Fraîche Base:
- ½ cup crème fraîche
- 1 tsp lemon zest
- 1 tsp lemon juice
- Salt and pepper to taste
Toppings:
- 3 oz smoked salmon thinly sliced
- 1 cup fresh arugula
- 2 tbsp red onion thinly sliced
- 1 tsp capers optional
- Olive oil for drizzling
- Cracked black pepper to finish
Instructions
Preparation:
- Preheat your oven to 500°F (260°C) with a pizza stone inside for at least 30 minutes.
- Lightly flour your work surface and roll out the dough into a 10–12 inch circle.
- In a small bowl, mix the crème fraîche with lemon zest, juice, salt, and pepper.
Assembly & Baking:
- Spread the crème fraîche mixture evenly over the rolled-out dough, leaving a small border.
- Transfer the dough to a pizza peel or baking sheet.
- Bake the pizza for 10–12 minutes, or until the crust is golden and crisp.
- Remove from oven and let cool for 2 minutes.
- Layer smoked salmon slices over the cooled pizza, then top with arugula, red onion, and capers.
- Drizzle with a touch of olive oil and finish with cracked black pepper.
- Slice and serve immediately.
Notes
- Shortcut: Use store-bought pizza dough or flatbread for a quicker version.
- Variation: Add a few dollops of goat cheese before baking for a creamier bite.
- Serving Tip: Best enjoyed fresh with a crisp glass of white wine or a chilled rosé.
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