This pizza is one of those weeknight wins: quick to assemble, clean flavors, and surprisingly elegant on the plate. I love it when a simple sheet-baked base becomes something bright and restaurant-worthy with minimal fuss. The cream cheese and dill form a tangy, aromatic cushion for silky smoked salmon and butter-soft avocado. You get crunch from the crust, creaminess from the cheese, and peppery lift from baby rocket.

There are two serving approaches in the recipe: serve with cool toppings for a fresher bite, or briefly return it to the oven with extra mozzarella to warm the toppings and melt more cheese. Both work. Choose the approach that fits your mood and timing.

Below you’ll find a clear ingredients list tied to practical tips, step-by-step directions that follow the recipe exactly, and sensible troubleshooting and swaps so you can make this reliably every time. I test variations often and include what matters: timing, texture, and a couple of small tricks to keep the base crisp and the avocado from turning brown too quickly.

Ingredients at a Glance

4 tablespoons low fat/fat free cream cheese — provides a tangy, spreadable base that keeps the toppings from slipping and adds creaminess without heavy calories.
1 tablespoon fresh dill finely chopped — bright herb note; mix into the cream cheese so flavor distributes evenly.
1 clove garlic crushed — stir into the cream cheese for a gentle garlic background; crushing releases more aroma than mincing.
1 base wholemeal/wholewheat store bought pizza base (prepared), or flour tortilla — the foundation; choose the base for a chewier crust or a tortilla for a thinner, crispier result.
1 tablespoon drizzle of garlic olive oil — oils the base and keeps the crust from drying; gives a hint of garlic beyond the cream cheese.
1/2 large red onion finely sliced — sharpness and texture; slice thin so it softens quickly under the cheese.
1/2 cup light/reduced fat grated mozzarella cheese — the primary melt; adds stretch and binds the toppings during the initial bake.
3.5 oz smoked salmon — the star protein; adds smokiness, salt, and silky texture.
1/2 large avocado sliced thinly — creamy contrast to salmon; slice thin to cover more surface and warm evenly if you choose Option B.
1 handful fresh baby rocket/arugula — peppery green to finish; adds freshness and balance.
1 teaspoon Lemon Pepper — bright seasoning; sprinkle just before serving to lift flavors.
1/2 cup (extra) light/reduced fat grated mozzarella cheese — optional for Option B if you want warmed toppings and extra melt.

Build Smoked Salmon and Avocado Pizza Step by Step

Preheat the oven to 200°C (390°F).
In a small bowl, combine 4 tablespoons low fat/fat free cream cheese, 1 tablespoon finely chopped fresh dill and 1 crushed garlic clove; mix until smooth.
Place the wholemeal/wholewheat pizza base (or flour tortilla) on a baking sheet. Drizzle 1 tablespoon garlic olive oil over the base and spread it evenly.
Spread the cream cheese mixture evenly over the oiled base, leaving a small border for the crust.
Top the base with 1/2 large red onion (finely sliced) and sprinkle 1/2 cup light/reduced-fat grated mozzarella over the onion.
Bake in the preheated oven for about 10 minutes, or until the mozzarella has melted.
Remove the pizza from the oven. Option A — To serve with cool toppings: arrange 3.5 oz smoked salmon, 1/2 large avocado sliced thinly, and a handful of fresh baby rocket/arugula on top; sprinkle 1 teaspoon Lemon Pepper and serve.
Option B — To serve with warmed toppings and extra melted cheese: arrange the smoked salmon and avocado slices on the pizza, sprinkle the additional 1/2 cup (extra) light/reduced-fat grated mozzarella over them, return to the oven for 2–4 minutes until the extra cheese melts and the toppings are warmed through, remove, top with a handful of fresh baby rocket/arugula, sprinkle 1 teaspoon Lemon Pepper and serve.

Why You’ll Love This Recipe

This pizza delivers layered contrasts: smoky, creamy, crunchy, and peppery. It plays like a composed salad on top of a crisp base. It also scales easily — make one for a solo dinner or double up for company.

Flavor-wise, the dill-cream cheese is the quiet hero. It anchors the salmon without competing, and the garlic is subtle enough to support without overpowering. The two serving options let you pick a fresh, cool finish or a warm, cheesy result, so it suits different preferences and seasons.

Smart Substitutions

Base: the recipe already includes the option of a flour tortilla or a wholemeal/wholewheat pizza base — swap between them depending on desired chew and crisp.
Cream cheese: use either low fat or fat free as listed; both blend well with dill to form the spread.
Mozzarella: the recipe specifies light/reduced-fat grated mozzarella; use both the initial 1/2 cup and the additional 1/2 cup only if you plan to melt the toppings (Option B).
Toppings approach: choose Option A for freshness or Option B for a warmer, more melded finish — both are built into the method and ingredients.

Toolbox for This Recipe

Oven preheated to 200°C (390°F).
Baking sheet or tray — line with parchment for easier cleanup.
Small mixing bowl and spoon for the cream cheese mixture.
Sharp knife and cutting board for slicing onion and avocado.
Grater if your mozzarella isn’t pre-shredded.

Problems & Prevention

Here are the few things that can go wrong and how I stop them.

Soggy base: Make sure the garlic oil is spread thinly and that the initial bake time is observed. Pre-baking the base for a minute or two when using a tortilla can help if yours tends to be limp.
Avocado browning: Thin slices brown quickly when exposed to air. Slice just before arranging, or prepare them while the pizza bakes so the avocado spends little time exposed.
Overcooked salmon: Because the smoked salmon is already cured, avoid prolonged time in the oven. Use Option A for cool topping or limit Option B to 2–4 minutes as directed.
Onion too sharp: Slice the red onion thin, or soak slices in cold water for 5 minutes and drain to mellow the bite before placing them on the pizza.

Fresh Seasonal Changes

Adjust small elements seasonally while staying within the recipe’s structure. In early summer, use the ripest avocado you can find and handle it gently. Late summer and autumn bring creamier avocados and sweeter red onions, which means you can reduce any pre-soaking for sharpness.

Baby rocket is springy year-round, but if your greens are more tender in season, add them right before serving to showcase their texture. The dill in the cream cheese is most vibrant in late spring and early summer; if yours is particularly fresh, you can slightly reduce the amount to let other flavors shine.

Method to the Madness

Why these exact steps? Preheating the oven to 200°C (390°F) ensures the mozzarella melts quickly and the base crisps without overbaking the toppings. The cream cheese-dill layer works as a glue: it keeps sliced onion in place and provides a cool contrast to the melted cheese below.

The order of assembly matters. Oil the base first to protect it from sogginess. Add the cream cheese mixture to give the base a flavorful barrier, then the onion and initial mozzarella so they can soften and bond during the first bake. The final topping options let you control temperature and texture: cool and bright with Option A; warmed and cozier with Option B.

Freezer-Friendly Notes

Because this pizza features fresh avocado and smoked salmon, it’s not a great candidate for full freezing once assembled. However, you can freeze components to speed future prep:

Freeze the prepared cream cheese-dill mixture in an airtight container for up to one month; thaw in the refrigerator before spreading.
Keep unused pizza bases or tortillas in the freezer and thaw in the fridge or at room temperature before use.
Pre-slice and freeze the extra mozzarella if bought in bulk. Store in small portions so you only defrost what you need.

Assembled pizzas with avocado and smoked salmon do not freeze well because the avocado texture changes and salmon becomes watery when thawed.

Troubleshooting Q&A

Q: My tortilla base went floppy instead of crisping. A: Try placing the tortilla directly on a hot baking sheet, or pre-bake it for 2 minutes before adding the cream cheese layer. Also spread the garlic oil thinly.
Q: The smoked salmon tasted too salty. A: Use smaller slices and balance with larger coverage of avocado and cream cheese to dilute the perceived salt. Consider removing any rind or very salty edges from the salmon.
Q: My avocado turned brown quickly. A: Slice it last and assemble immediately. If prepping earlier, toss slices in a tiny squeeze of lemon if you have it on hand; otherwise refrigerate tightly covered.
Q: The mozzarella didn’t melt evenly. A: Make sure the oven reaches 200°C (390°F) before baking. Spread the cheese in an even layer and avoid clumping.

Hungry for More?

If you liked this build, try swapping the cream cheese base for a herbed yogurt spread on a tortilla for a tangier, lighter variant. Or use the smoked salmon and avocado idea as a topping for wholemeal flatbreads and crisp toasts for brunch. Keep the same proportions and it will translate nicely.

Thanks for spending time with this recipe. It’s one I reach for when I want something quick but a little special. Let me know how you serve it — cool and bright, or warm and cheesy?

Print Recipe Save it for later

Smoked Salmon and Avocado Pizza

Wholemeal pizza base topped with a dill and garlic cream cheese, mozzarella, smoked salmon, avocado and baby rocket.

Prep Time5

Cook Time20

Total Time25

Servings: 6 servings

Ingredients

4 tablespoonslow fat/fat free cream cheese
1 tablespoonfresh dillfinely chopped
1 clovegarliccrushed
1 basewholemeal/wholewheat store bought pizza base prepared, or flour tortilla
1 tablespoondrizzle of garlic olive oil
1/2 largered onionfinely sliced
1/2 cuplight/reduced fat grated mozzarella cheese
3.5 ozsmoked salmon
1/2 largeavocadosliced thinly
1 handfulfresh baby rocket/arugula
1 teaspoonLemon Pepper
1/2 cup extra light/reduced fat grated mozzarella cheese

Instructions

Preheat the oven to 200°C (390°F).
In a small bowl, combine 4 tablespoons low fat/fat free cream cheese, 1 tablespoon finely chopped fresh dill and 1 crushed garlic clove; mix until smooth.
Place the wholemeal/wholewheat pizza base (or flour tortilla) on a baking sheet. Drizzle 1 tablespoon garlic olive oil over the base and spread it evenly.
Spread the cream cheese mixture evenly over the oiled base, leaving a small border for the crust.
Top the base with 1/2 large red onion (finely sliced) and sprinkle 1/2 cup light/reduced-fat grated mozzarella over the onion.
Bake in the preheated oven for about 10 minutes, or until the mozzarella has melted.
Remove the pizza from the oven. Option A — To serve with cool toppings: arrange 3.5 oz smoked salmon, 1/2 large avocado sliced thinly, and a handful of fresh baby rocket/arugula on top; sprinkle 1 teaspoon Lemon Pepper and serve.
Option B — To serve with warmed toppings and extra melted cheese: arrange the smoked salmon and avocado slices on the pizza, sprinkle the additional 1/2 cup (extra) light/reduced-fat grated mozzarella over them, return to the oven for 2–4 minutes until the extra cheese melts and the toppings are warmed through, remove, top with a handful of fresh baby rocket/arugula, sprinkle 1 teaspoon Lemon Pepper and serve.