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Le Chaudron recipe

Pizza saumon fumé et aneth

Smoked salmon and dill pizza

⏱ 30 minServes 2Easy690 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients2 servings

  • 1pizza dough, 250 g (9 oz)
  • 200 g (7 oz)smoked salmon
  • 200 g (7 oz)cream cheese
  • 125 g (4 oz)mozzarella
  • 1lemon
  • 1/2bunch fresh dill
  • 1red onion
  • 1 tbspolive oil
  • ½ tsppepper
  • 1 pizza dough, 250 g (9 oz)
  • 200 g (7 oz) smoked salmon
  • 200 g (7 oz) cream cheese
  • 125 g (4 oz) mozzarella
  • 1 lemon
  • 1/2 bunch fresh dill
  • 1 red onion
  • 1 tbsp olive oil
  • ½ tsp pepper
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 oven1 baking sheet or 1 pizza stone1 rolling pin1 cutting board1 chef’s knife (20 cm / 8 in)

03 — Method

  1. Preheat the oven to 250 °C (475 °F) fan with the baking sheet inside. The smoked salmon isn't cooked; it goes on after baking.
  2. Loosen the 200 g (7 oz) cream cheese with the lemon zest, pepper and half the chopped dill until spreadable.
  3. Roll the pizza dough into a 30 cm (12 in) round on a floured surface, forming a slightly thicker rim.
  4. Spread the cream cheese mixture over the dough, leaving a 1 cm (½ in) border, then scatter the mozzarella pieces over the top.
  5. Bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F), until the edges are golden and the mozzarella melted. Let cool for 2 minutes.
  6. Lay the smoked salmon on the warm pizza, scatter with thinly sliced red onion and the rest of the dill, and drizzle with olive oil and a little lemon juice.

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CategoryFish