Smoked Salmon Pizza with Whole Wheat Crust
The Weary Chef
The Weary Chef
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  • 0.25 oz packet of active dry yeast
  • 1 c warm water
  • 1 tsp sugar
  • 1-1/2 c bread flour (all purpose flour should work fine too)
  • 1 c whole wheat flour
  • 2 tbsp olive oil
  • 1-1/2 tsp kosher salt
  • 1 tsp Italian seasoning
  • ½ tsp. garlic powder
  • ½ c. tomato vodka pasta sauce (use the rest of the jar in Fettuccine with Sausage and Mushroom Sauce)
  • 1½ c. shredded Gruyere cheese (sold at Trader Joe’s, or you can sub Italian blend cheese), divided
  • 4 oz hot smoked salmon (not lox), shredded or diced
  • 1 c artichoke hearts, roughly chopped (canned or frozen)



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