"This Nordic-inspired pizza is ultra-light, topped with smoked salmon, smooth cream cheese and salty capers."
- 5.6 oz (160g) Classic Pizza Dough
- 3.5 oz (90g) cream cheese
- 5 oz (150g) 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 5.6oz (160g) each – our recipe for the perfect Classic Pizza Dough covers everything you need to know.
Fire up your Ooni 3, Ooni Koda or Ooni Pro. Aim for 932˚F (500˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using an infrared thermometer.
Using a small amount of flour, dust your 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.