Go Back
Salmon and herb pizza feature image

Salmon and Herb Pizza

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 8 -10 slices


  • 1 raw pizza crust
  • 10 ounces of fresh salmon without the skin
  • 1/4 cup of sliced sweet onion
  • 1/4 cup Kalamata olives pitted and halved
  • 2 large garlic gloves diced
  • 3 tablespoons fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • 1/4 cup feta cheese crumbles
  • 5 tablespoons olive oil
  • 2 1/2 cups shredded mozzarella cheese
  • Salt
  • Cracked pepper


  • Pre-heat pizza stone in a 450°F oven, placing the rack in the bottom third of the oven.
  • With a sharp knife, slice the salmon into 1/4 inch ribbons.
  • Then, in a small bowl, season the salmon ribbons with 2 tablespoons of olive oil, salt, and a generous amount of freshly cracked paper.
  • Stir gently and set aside.
  • Next, roll out the raw crust dough to a diameter of 15 inches and transfer to a parchment-covered pizza paddle.
  • Brush the crust evenly with 3 tablespoons of olive oil.
  • Spread the diced garlic over the entire crust, be sure to stop just short of the edges.
  • Then top with the onions, the Kalamata olives, and 2/3 of the parsley and dill.
  • Add the feta.
  • Then add the seasoned salmon in a single layer over the other toppings.
  • Sprinkle the salmon with the remaining 1/3 of the dill and parsley.
  • Then top everything with the mozzarella cheese.
  • Finally, transfer the prepared pizza with the parchment to the pizza stone.
  • Bake for 15-20 minutes or until the crust is golden brown, and the cheese is bubbly and gently caramelized.
  • Transfer the parchment and pizza to a cutting service.
  • Allow it to sit for a couple of minutes for the toppings to set.
  • Slice and serve.
  • Optional: drizzle olive oil over individual slices and garnish with chopped parsley.