Smoked salmon and beetroot pizza

A showstopper for easy entertaining


Photo: Inbal Bar-Oz

This ticks all the boxes when entertaining — it looks spectacular, tastes delicious and is easy to make. The simple pizza dough contains olive oil to add richness. Earthy sweet purple beetroot makes a lovely contrast with the salty orange salmon in both colour and flavour. The beauty is that the rest of the delicious garnishes are mostly store cupboard ingredients making this a showstopping dish with minimal effort. Zhug is a spicy green sauce that you’ll find ready to use in many kosher supermarkets. 

Serves: 8
Prep: 30 minutes
Cook: 30-40 minutes

For the dough:

7g dried yeast
1 tsp sugar
225ml warm water
275g strong white bread flour
1 tbsp olive oil
1 tsp salt
2 tsp sugar

For garnish:
1 pack of pre-cooked beetroot, thinly sliced
100g smoked salmon
Fronds of dill
Crème Fraiche
Thinly sliced and quartered slices of lemon
Olive oil
Thinly sliced spring onion


  • Add the yeast and sugar to the warm water. Mix well and leave somewhere warm for 5-10 minutes until the top is foamy.
  • Meanwhile, mix the flour and salt in a large bowl.
  • Make a well in the flour and add the olive oil, mixing it well with either fingers or a spoon to create a breadcrumb texture.
  • Pour in the yeasty water and mix well. Once it starts coming together, use your hands to bring together into a dough
  • Knead well until the dough is smooth and soft and comes away from the bowl.
  • Leave to rest, covered for an hour.
  • Once this has been done, lightly flour the worktop and tip the dough out. Roll out using a rolling pin until you have a thin, oval shaped piece of flat dough.
  • Bake for 40 minutes until the base is golden and slightly crisp. Check the underneath to ensure that the bottom of the dough is cooked.
  • Once cooked, leave to cool completely on a wire rack before transferring to the serving platter.
  • Cover the the dough with the beetroot slices. Arrange strips of smoked salmon across the dough.
  • Using a teaspoon, dot with the zhug and crème fraiche.
  • Scatter over the capers, sliced lemon and dill fronds and spring onion.
  • Drizzle with olive oil for serving – optional.

Joanna Nissim

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