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Smoked Salmon Pizza

Posted by mmillet on March 10, 2013

The trick to this recipe is that you need to have leftover smoked salmon, or in the words you need to have incredible restraint. I'm not lying when I tell you that I almost didn't make it through this recipe because I kept eating the smoked salmon while I was waiting for the Traeger to preheat. That's why we say there's nothing wrong with making some more smoked salmon just for this recipe. It's worth it.

I used Traeger's Smoked Salmon recipe, which has the most incredible glaze! The smoked salmon takes center stage on pizza and everything else plays harmonious accompaniments.

This pizza recipe is quick and easy. You can seriously crank this pizza out in less than 30 minutes.

No joke.

Smoked Salmon Pizza

Difficulty: 1/5
Cook Time: 6 minutes
Recommended Pellets: Alder, Apple, Cherry, Hickory, Maple or Pecan
Serves: 6


1 Pizza Dough (use your favorite recipe or store bought dough)
1/4 cup creme fraiche (Don't worry - I'll give you a shortcut to make your own)
1/4 cup ricotta cheese
1/2 teaspoon horseradish
Leftover Smoked Salmon
Chives, chopped
Salt & Pepper
Capers (optional)
Olive oil (optional)

Let's start with the creme fraiche. There's a super easy shortcut to make your own that takes no effort, only time. Combine 1 cup of heavy cream and 2 tablespoons of buttermilk in a bowl. Cover with a towel and let it sit on the counter for 8-24 hours or until it thickens. Voila! You're done. Just refrigerate until you're ready to use it.

There are only 3 easy steps to make this pizza.


Start your Traeger on Smoke with the lid open for 4-5 minutes or until the fire is established. Preheat to 450 degrees F (High).

Meanwhile, roll out your pizza dough. When the Traeger is hot and smoky, throw it on the grill. You can also use Traeger's Pizza Stone, which will help you achieve that perfect crusty yet soft crust. I love the grill marks so I couldn't resist putting it right on the grill grate.

You only need to cook it for about 3 minutes per side. As you can tell, it doesn't really matter how perfectly rolled out the dough is. It all tastes the same. (Be careful not to roll out your dough too thin or else you'll have some complications when you try to flip it.)


Unlike your traditional tomato sauce pizza, this pizza has a white sauce that's a combination of creme fraiche and ricotta cheese. I like a little hit of back-of-the-throat heat pretty much all the time so I added in 1/2 teaspoon of horseradish into the creme fraiche. Spread the creme fraiche over the crust. Then follow with the ricotta cheese.

Season with salt and pepper and some chopped chives.


Flake whatever smoked salmon has escaped being eaten and spread over the crust. Top with some more chives and capers if you want that added salty, briny taste, which we whole-heartedly suggest! You can also add a little rich drizzle of olive oil.

You're done! Cut the pizza into generous slices and share the smoky, creamy goodness, if you can.


Here's the printer-friendly recipe:

SMOKED SALMON PIZZA.docx (12.00 kb)