Shhhhh, tell no one! This is a salad disguised as a pizza and one of the healthiest, most beautiful, and delicious flatbreads you will every make. The toppings are all added after the pre-made wood-fired crust is baked off and at its crispy, golden best. Rather than heavy cheese as a base, this white pizza is dressed with a base layer mixture of mascarpone and parmesan, thinned with heavy cream and lemon juice. The colorful vegetables are tossed with a mixture of Agrumato (a type of olive oil from Abruzzo on the Costa dei Trabocchi on the Adriatic Sea where olives are crushed along with whole citrus fruits), a squeeze of fresh lemon juice, and honey. The secret weapon in this kaleidoscope pizza is Honey Smoked Fish Co.'s Honey Smoked Salmon® - a hint of light smoke over honey-coated hickory for a savory salmon that keeps things simple. The just out-of-the-sea fresh taste and texture make it awesome for digging inside the packaging with a fork, but we love the surprise and healthy addition of this original flavor flaked over our garden-inspired pizza. Finished with a flourish of fresh herbs and, if you have them, edible garden flowers, this vibrant, fresh flatbread is dressed to impress all the senses.
cuisine American
difficulty Easy
recipe small plates
season Spring & Summer
serves 4 to 6


1 wood-fired pizza crust 12 ounces Honey Smoked Fish Co. Original Honey Smoked Salmon 1/4 cup mascarpone, room temperature 1/2 cup parmesan, finely grated 1 lemon, zested and juiced 2 radishes, sliced into discs as thinly as possible 1/3 cup heavy cream 1 cup sugar snap peas, ends and pod strings removed 1 mini cucumber, sliced into discs as thinly as possible 1 scallion, white parts sliced into thin rounds, greens sliced into eighth-inch pieces 3 ounces pea tendrils 1/2 cup fresh or frozen English peas, split and left in one side of the pod 1 ear corn on the cob, kernels removed Small mint leaves (if large, torn into small pieces) 8 small basil leaves (torn into pieces, if larger) 1/4 cup fennel bulb, finely shaved on a mandoline Agrumato lemon olive oil 1 tablespoon honey Sea salt flakes, to taste Freshly ground black pepper, to taste Edible flowers, optional garnish


  1. Preheat the oven to 500 degrees F.
  2. In a small size mixing bowl add: mascarpone cheese, parmesan, lemon juice — reserving 1 tablespoon, lemon zest, heavy cream, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Whisk until well combined. Set aside.
  3. Whisk the Agrumato, honey, and remaining 1 tablespon of lemon juice together until emulsified. Season with salt and pepper to taste.
  4. Place the radish, cucumber, scallion, frozen peas, snap peas, and corn into a bowl. Drizzle with the Agrumato emulsion and season with salt and pepper.
  5. Place the crust on a round pizza tray and brush it with olive oil all the way to the edges.
  6. Slide the crust directly onto the bottom rack of the oven and bake for 2 to 3 minutes, or until the crust is golden and crispy. Use kitchen tongs to slide the crust back onto the pizza tray.
  7. Spread the mascarpone mixture over the crust to within 1/4" of the border.
  8. Pile the vegetables on top of the crust and drop the pea trendrils, mint and basil leaves over the top. Finish with a flourish of sea salt flakes.
  9. Use a pizza cutter to slice the pizza into strips and then turn the pizza 180 degrees to slice the strips into 4" to 5" rectangles. Serve immediately.