Name: Smoked Salmon, Avocado and Pesto Pizza
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 pizza
Cuisine: Italian
Ingredients: 0.5 pound pizza dough; cornmeal for dusting; 0.25 cup pesto (homemade or store-bought); 1.5 cups mozzarella (freshly grated); 1 egg yolk; 0.5 tablespoon water; 0.33 cup smoked salmon (cut into bite-size pieces); 0.5 avocado (sliced); 1 lemon slice; fresh parsley (chopped, for garnish, optional)

How to Make the Best Smoked Salmon, Avocado and Pesto Pizza

Bored of the standard pepperoni pizza? This smoked salmon, avocado and pesto pizza is a fresh take on classic comfort food that will elevate your pizza night. The combination of herbaceous pesto, creamy avocado, and delicate smoked salmon creates a sophisticated flavor profile that’s far from ordinary.

This pizza is the perfect balance of flavors and textures—crispy crust, savory pesto base, melty mozzarella, and the luxurious addition of smoked salmon and fresh avocado. What makes this recipe special is how all the elements come together: the richness of the pesto and cheese are perfectly complemented by the subtle smokiness of the salmon and the creaminess of the avocado, all finished with a squeeze of fresh lemon juice.

Whether you’re looking to impress dinner guests or simply want to treat yourself to something more interesting than your usual pizza night, this smoked salmon and pesto combination is sure to become a new favorite. With just 30 minutes from start to finish, you can have this restaurant-quality pizza on your table faster than you can order delivery.

Instructions

Prepare Dough

If using dough stored in the refrigerator, place on a lightly floured surface, gently press into a 5-inch flat circle and cover with plastic wrap about two to three hours before you plan to bake the pizza. If you made your dough right away and it's already risen and come to room temperature, you can skip ahead.
About 45 minutes to an hour before baking, place a pizza stone in the cold oven and turn the heat to 500 degrees. If you don't have a pizza stone, you can use a large baking sheet and preheat for 30 minutes, though a pizza stone is recommended for best results.

Stretch & Shape Dough

Hand stretch the dough using the bed of your fingers rather than your fingertips to pat the dough outward toward the edge. Don't pat in the center of the dough, or you'll get limp pizza. Really focus on staying outside of the center and work toward the edge.
Grab the edge of the pizza and lift it in the air. Allow it to quickly hang down and keep rotating the pizza crust through your fingers to allow the rest of the pizza to hang like you're turning the steering wheel of a car. Do not use a rolling pin to shape and flatten. The dough is stretched when it's 10 inches in diameter. If any holes form, pinch the dough back together.
Coat a pizza peel or the back of a parchment paper-covered baking sheet with cornmeal and place the hand-stretched dough on top. Adjust the shape if necessary.

Assemble & Bake

Spread 1/4 cup of pesto on the dough, leaving an edge for the crust. Top with mozzarella. Whisk together the egg yolk and water and brush on the crust. Transfer to the hot pizza stone.
If using parchment paper on a baking sheet to transfer the pizza, bring the baking sheet to the edge of the pizza stone, grab the edge of the parchment paper and slide the pizza from the baking sheet to the pizza stone. Bake for two minutes, remove the parchment paper and then continue to bake for six to eight minutes. If using a pizza peel with no parchment paper to transfer the pizza directly to the stone, bake for eight to 10 minutes.
Remove from oven. Because pesto is oil-based, oil will rise to the top. Take a paper towel and gently place on top to soak up oil. Top with smoked salmon and avocado slices. Let the pizza set for about five minutes. Sprinkle with lemon juice, cut into slices and top with fresh parsley if desired.

Smoked Salmon, Avocado and Pesto Pizza Recipe

How to Make the Best Smoked Salmon, Avocado and Pesto Pizza