Smoked Salmon Pizza Recipe for a Romantic Summer Date Night

Some dinners don’t need much planning to feel special. A bottle of chilled Sauvignon Blanc, fresh dill, smoked salmon and a homemade pizza fresh from the oven can turn an ordinary evening into something you’ll remember.

This smoked salmon pizza is one of our favorite recipes for date night. The dough is made the evening before, then baked until crisp before being topped with crème fraîche, lemon, smoked salmon and fresh dill. Elegant enough for an anniversary, simple enough for a quiet Friday together.

Serves: 2–3
Prep time: 25 minutes (plus overnight fermentation)
Bake time: 7–8 minutes

• 500 g T55 flour (00 pizza flour, or all-purpose flour)
• 1 sachet instant baker’s yeast (about 1 teaspoon)
• 320–350 ml lukewarm water
• 3 teaspoons extra virgin olive oil
• 10 g fine sea salt

• 200 g crème fraîche (or full-fat sour cream, or homemade crème fraîche)
• Zest of 1/2 lemon, plus the juice, to taste
• Freshly ground black pepper
• Fine sea salt, to taste
• 200–250 g smoked salmon
• Fresh dill
• One red onion, sliced
• Extra virgin olive oil, for serving
• Flaky sea salt (optional)

The dough makes three individual pizzas, though only one is prepared in the video. I recommend making one for each person and enjoying them fresh from the oven together. The remaining dough ball can be frozen for another evening.

Pour the flour into a large mixing bowl and create a well in the center.

In a small bowl, dissolve the yeast in a little of the lukewarm water.

Add the remaining water and the olive oil into the well and gradually incorporate the flour until a shaggy dough forms.

Once everything has come together, add the salt and knead for 5–8 minutes, until the dough becomes smooth, elastic and springs back gently when pressed.

Lightly coat the dough with olive oil, shape into a smooth ball and place it in a lightly oiled bowl. Cover tightly.

Refrigerate overnight (12–16 hours).

About 2–3 hours before baking, remove the dough from the refrigerator.

Divide it into three equal dough balls.

Cover with a clean towel and allow them to come to room temperature.

Preheat your oven to its highest temperature.

If using a countertop or mini oven, place the rack on the lowest position.

Cut a sheet of parchment paper before shaping the pizza.

Place one dough ball on a lightly floured parchment paper.

Lift the dough and allow gravity to help stretch it naturally.

Stretch it quite thin—almost to the point where a few translucent spots begin to appear. Tiny holes are perfectly normal and often create the lightest crust.

Aim for a pizza approximately 28–30 cm wide.

Once the dough is fully stretched, gently roll the outer edge over itself to create a soft, slightly raised crust.

Spread the crème fraîche evenly over the dough, leaving a small border for the crust.

Season with sea salt, freshly ground black pepper and the lemon zest.

Bake for 7–8 minutes, or until:

• the crust has puffed,
• the edges are lightly golden,
• the underside is beginning to brown.

Every oven is slightly different, so keep an eye on it during the final minute.

Remove the pizza from the oven.

Top immediately with:

• smoked salmon
• fresh dill
• thinly sliced red onion
• a squeeze of fresh lemon juice
• an extra grating of lemon zest
• a light drizzle of extra virgin olive oil and crème fraîche

Finish with a pinch of flaky sea salt, if desired.

Serve immediately with a chilled glass of Sauvignon Blanc.

• An overnight rise develops far more flavor than a quick rise.
• Resist the temptation to leave the dough too thick. Stretching it thin creates a lighter, more elegant pizza.
• If a few small holes appear while stretching, don’t worry—they’re a sign of well-fermented dough and disappear once topped.
• Every oven behaves differently. Focus on the look of the crust rather than the exact baking time.
• If you can’t find crème fraîche, use full-fat sour cream or homemade crème fraîche (made by fermenting heavy cream with cultured buttermilk). Avoid low-fat versions, as they won’t produce the same rich, creamy texture.
• This pizza is best enjoyed straight from the oven, but leftovers reheat beautifully for a quiet dinner later. Simply remove the smoked salmon and dill before reheating the pizza in the oven, then add them back just before serving.
• The dough can be refrigerated for up to 24 hours, making it easy to prepare the night before your date night. Remove it from the fridge 2–3 hours before baking. To freeze, divide the dough into individual balls, let them rest under a clean kitchen towel for about an hour, then freeze. Thaw overnight in the refrigerator and bring to room temperature for 2–3 hours before baking.

We love serving this pizza with a chilled Sauvignon Blanc from the Loire Valley, simple green salad, candlelight and fresh flowers on the table. Finish the evening with strawberries or dark chocolate and let dinner linger a little longer.