This is an unexpected, decadent white pizza inspired by a similar one served at Waypoint, celebrity chef Michael Schelfo's Harvard Square seafood restaurant in Cambridge, Massachusetts. The seedy bagel salt and the decadent smoked halibut salad over an Italian mascarpone base creates a super satisfying, rich, easy to prepare, weeknight supper for pizza lovers.

By foregoing homemade pizza dough and using a wood-fired prepared crust, this is a speedy to prep supper. The extra step of frying the capers adds crunch (but seriously good even if they are dabbed dry and just tossed on top of the pizza). This is gourmet pizza with very little effort and a seriously yummy outcome.
cuisine Italian
difficulty Easy
season Year Round
serves 4


  • 1 wood fired pizza crust
  • 1/2 cup mascarpone, room temperature
  • 8 ounces smoked whitefish, skin removed and flaked
  • 3 tablespoons everything bagel salt
  • 1 teaspoon flakey sea salt
  • Freshly ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/3 cup thinly sliced celery
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/3 cup chives, scissor snipped
  • Olive oil
  • 2 tablespoons capers
  • Dill sprigs
  • 1 lemon, halved at equator


  1. Preheat the oven to 450 degrees F.
  2. In a medium bowl, mix the garlic and onion powders, celery, mayonnaise, sour cream, and 1/4 cup of the chives. Fold in the whitefish and season with kosher salt and pepper.
  3. In a small pot, add olive oil to cover the capers and fry until crispy, about 3 to 4 minutes. Drain on paper towel and reserve.
  4. Spread the mascarpone all over the dough, leaving a 1/2-inch border around the perimeter of the crust.
  5. Dollop the whitefish salad over the mascarpone and scatter the fried capers over the top.
  6. Brush the exposed crust with the olive oil and sprinkle generously with the everything bagel salt.
  7. Carefully slide the pizza onto the bottom rack of the oven and bake for 6 minutes, or just until the crust is golden brown at the edges. Using tongs, pull the pizza out of the oven and onto a pizza tray.
  8. Turn on the broiler. Slide the pizza on to the top rack of the oven and watch carefully. The top of the pizza should lightly brown in 1 to 2 minutes. Use tongs to slide the pizza onto a pizza tray or serving board.
  9. Drizzle the pizza with olive oil, top with remaining chives, and scatter dill sprigs over the pizza. Serve with the lemon halves.