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Brie and Smoked Salmon Pizza with Lemon Oil

Makes 1 x 30 cm pizza


  • 1 x 7g sachet dried yeast
  • 100ml lukewarm water
  • 2 teaspoons olive oil
  • 1 cup plain flour
  • 1/2 teaspoon salt
  • semolina, for sprinking
  • 1 cup shredded Australian mozzarella cheese
  • 125g sliced smoked salmon
  • 1/2 small red onion, thinly sliced
  • 1 tablespoon salted capers, rinsed
  • 125g ripe Australian brie, sliced
  • lemon oil, for drizzling
Download Recipe (PDF)


  1. 1. Combine dried yeast, water and oil in a small jug, stand in a warm place for approximately 10 minutes or until frothy. Combine flour and salt in a bowl, stir in yeast mixture and knead until dough is smooth and elastic. Place dough in a lightly oiled bowl, cover and rest in a warm place for one hour or until doubled in size.
  2. 4. Knock back dough and roll into a 30cm round. Transfer to a hot pizza stone or baking tray which has been sprinkled with semolina. Sprinkle base with mozzarella cheese.
  3. 5. Bake at 220°C for 10 minutes.
  4. 6. Remove base from oven and top with smoked salmon, onion and capers. Bake for a further 5 minutes, until salmon has just changed colour. Top with brie and drizzle with lemon oil before serving.

Tips / Handy Hints

A hot pizza stone or baking tray yields a crisp pizza base.


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