Smoked Salmon, Lemon Mascarpone & Fresh Dill Pizza

Silky folds of premium Tasmanian cold-smoked salmon ribbons resting atop a cloud of whipped lemon-herb mascarpone cream, accented with quick-pickled red onion rings, briny nonpareil capers, aromatic fresh dill, and cracked black pepper on a crisp, bubbly golden crust.

Ingredients

• 1 ball artisan pizza dough (250 g), room temperature
• 120 g premium cold-smoked salmon ribbons
• 120 g Italian mascarpone cheese, room temperature
• 1 tablespoon Greek yogurt or crème fraîche
• Zest of 1 organic lemon and 1 tablespoon fresh lemon juice
• 1 tablespoon nonpareil capers, drained
• 1/4 red onion, thinly sliced into rings
• Generous sprigs of fresh baby dill
• 1 tablespoon extra-virgin olive oil
• Flaky sea salt and freshly cracked black pepper

Method

1. Bake the crust first: Preheat your oven and stone to 250°C (500°F). Stretch the dough into a 30 cm round on a semolina-dusted peel. Brush lightly with olive oil and prick the center lightly with a fork to prevent ballooning. Bake naked for 7–9 minutes until puffed, golden, and crisp. Remove and allow to cool for 3–4 minutes until warm to the touch.
2. Whip the mascarpone base: In a small bowl, whisk mascarpone, yogurt, lemon juice, lemon zest, a pinch of sea salt, and black pepper until light and spreadable.
3. Quick pickle the onions: Toss shaved red onions in a splash of lemon juice and a pinch of salt for 5 minutes until vibrant pink and crunchy.
4. Assemble: Spread the lemon mascarpone cream smoothly over the warm crust, leaving a 2 cm border. Drape the silky smoked salmon ribbons across the cheese. Scatter the pickled red onions and capers.
5. Garnish & Serve: Top with fresh dill frills, a crack of black pepper, and a light misting of extra-virgin olive oil. Slice immediately.