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Smoked Salmon and Nordic Shrimp Pizza

  • Prep
    45 MIN
  • Total
    60 MIN
  • Serving

Smoked Salmon and Nordic Shrimp Pizza



  • 360 mL (1½ cups) warm water
  • 20 mL (4 tsp) sugar
  • 15 mL (1 tbsp) active dry yeast
  • 60 mL (4 tbsp) olive oil
  • 10 mL (2 tsp) sea salt
  • 875 mL (3½ cups) all-purpose flour



  • 125 mL (½ cup) Baxter sour cream
  • 125 mL (½ cup) Saputo Mozzarellissima shredded cheese
  • 125 g (¼ lbs) smoked salmon, sliced
  • 125 mL (½ cup) Nordic shrimp, defrosted
  • 1 small red onion, sliced into fine rings
  • 30 mL (2 tbsp) capers
  • 4 thin lemon slices
  • Fresh-ground pepper



  1. In a large mixing bowl, combine the water and sugar. Sprinkle yeast on the surface of the water and let rest for 5 minutes without stirring.
  2. Add olive oil and sea salt and stir with a fork.
  3. Add 500 mL (2 cups) of flour and stir with a fork until the flour is fully incorporated and the mixture becomes sticky.
  4. Add an additional 250 mL (1 cup) of flour and knead to incorporate.
  5. Transfer the dough to a work surface floured with the remaining 120 mL (1/2 cup) of flour.
  6. Knead for 5-7 minutes, or until the flour is incorporated and the dough is smooth and supple.
  7. Transfer the dough to a large oiled bowl and cover with plastic wrap.
  8. Let rest for 90 minutes at room temperature.
  9. Divide the dough into 4 balls.


  1. Preheat oven to 230 °C (450 °F) with the rack in the top position.
  2. Roll out a ball of dough into a 40-cm circle. Spread the Baxter sour cream over the dough. Cover with Saputo Mozzarellissima cheese. Top with smoked salmon, Nordic shrimp, onions, capers and lemon slices. Add a generous sprinkling of pepper.
  3. Bake for 20 minutes and serve immediately.

NOTE: For a quick and easy way to prepare this recipe, use store-bought pizza dough.


Products in this recipe

Sour Cream

Sour Cream

With its delicious, tangy taste, Baxter sour cream is ideal for entrees, sauces and dips. It is also a popular topping for baked potatoes and pierogi.

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