Smoked Salmon Pizza with Caramelized Onions

Looking for a simple yet exquisite dinner for two? This smoked salmon pizza, topped with cream cheese, caramelized red onions, capers, and caviar, offers a beautiful presentation and a luxurious taste. It’s easy to make, light, and packed with nutrients, making it the perfect treat for a memorable meal.

Overview of the Ingredients

Salmon on pizza might sound unusual to some, but trust me: if you love fish, especially salmon, this is one of the most delicious pizzas you’ll try. Over a decade ago, I tasted an incredible fish pizza with a white sauce, and the flavor and appearance of that pizza left a lasting impression. Inspired by that memory, I created this recipe to capture a similar experience.

This mix of ingredients has the essence of a salmon and cream cheese sandwich but elevates it into something extra special.

Here’s a quick look at the toppings you’ll need: red onions, goat cream cheese, smoked salmon, capers, fresh dill, and salmon or red fish caviar. This combination is not only flavorful and nutritious but also quick and easy to assemble. Honestly, the most time-consuming part of this recipe is choosing your pizza crust!

The Pizza Crust

If you aren’t following a specific diet, a regular frozen pizza crust works perfectly. Simply pre-bake it as directed, then bake it with the caramelized red onions and cheese for just 5–8 minutes.

For those following a gluten-free and lectin-free diet, you may already have a favorite crust recipe or brand. Cappello’s Naked Crust is an excellent pre-cooked option, while Simple Mills Almond Flour Pizza Dough provides a flour mix to which you add vinegar, olive oil, and water to make the dough, shape, and bake according to the package instructions. Both make delicious gluten-free alternatives to traditional pizza crust.

In the past, I’ve used both of these options, but since starting to make my own sourdough, I now prepare a gluten-free, lectin-free sourdough crust. While it’s a bit more labor-intensive, it’s the most satisfying option and truly delivers an authentic pizza experience.

Nutritional Information

Below the recipe card, I’ve included a nutritional summary based on the toppings alone, giving you an idea of the macro and micronutrients in this dish. If you track macros, you’ll need to add the information for the specific crust you’re using. But if you aren’t tracking (which I highly recommend in this case—haha!), simply enjoy this delicious meal, without guilt!

One serving of this pizza delivers at least 30 grams of quality protein, and it’s packed with micronutrients like vitamin B (B12, B6, B2, B1, folate), vitamin A, and minerals (magnesium, potassium, zinc, iron, and phosphorus).

Complete List of Ingredients:

• 1 gluten-free pizza crust, pre-cooked (homemade or store-bought)
• 2 tablespoons extra virgin olive oil
• 2 medium red onions, finely sliced
• ½ teaspoon dried oregano
• A drizzle of balsamic vinegar
• 45 grams (1.6 oz) goat cream cheese
• 80–100 grams (2.8–3.5 oz) smoked salmon (preferably wild)
• 25 grams (0.9 oz) salmon or red fish caviar
• 1 tablespoon capers, rinsed, dried, and chopped
• A few sprigs of fresh dill
• Freshly ground black pepper, to taste
• Lemon wedges, for serving

Instructions:

Prepare the Pizza Crust: If you’re using a store-bought, pre-cooked gluten-free crust, follow the package instructions for any pre-heating. Just know that for this recipe, the precooked pizza will be in the oven, at high temperature, for 5-8 minutes.

Caramelize the Onions: In a skillet, heat the olive oil over medium-high heat. Add the sliced red onions and oregano, cooking until the onions start to caramelize, about 8–10 minutes. Add a splash of balsamic vinegar to deglaze the pan, stir, and cook for an additional minute. Remove from heat.

Assemble the Pizza: Spread the goat cream cheese evenly over the pre-cooked pizza crust. Layer the caramelized onions over the cream cheese, leaving any excess liquid in the pan. Drizzle about 2 teaspoons of the pan juices over the pizza for extra flavor.

Bake: Place the pizza in a preheated oven at 230–240°C (450–465°F) for 5–8 minutes, depending on the crust. Bake just until the crust is hot and slightly crisp, making sure it doesn’t burn.

Add Toppings: Remove the pizza from the oven and top with smoked salmon slices, salmon or red fish caviar, chopped capers, and fresh dill. Add a few grinds of black pepper to taste.

Serve: Slice the pizza and serve with lemon wedges for a fresh squeeze of lemon juice just before eating.

Enjoy this delicious smoked salmon pizza! I hope you love it as much as I do.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.