Smoked Salmon and Brie Pizza

By Chef Chris Koetke, Ajinomoto Health & Nutrition North America Inc.


  • 1 lb pizza dough
  • Flour for rolling out the dough
  • Cornmeal to put under pizza
  • 1/2 teaspoon ground black pepper
  • 1 cup very thinly sliced red onion
  • 8 oz thinly sliced cold-smoked salmon (as opposed to hot-smoked salmon that will break into pieces rather than thin slices)
  • 6 oz brie cheese, cut into thin (less than 1/4-inch thick) slices
  • 1 1/2 cups grated mozzarella cheese
  • 3 oz arugula
  • 2/3 cup thinly sliced green onions
  • 3 tablespoons lemon juice
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/4 teaspoon MSG


  1. Roll out the dough into three 7-8 inch circles. Place dough on a baking sheet with a sprinkle of cornmeal.
  2. Sprinkle the dough with black pepper and then arrange the onions on top.
  3. Tear the salmon into smaller pieces and place on top of the onions. Top with brie slices and then the mozzarella.
  4. Bake in a 450º F oven until the pizza is nicely browned and the dough is well cooked. (You can also cook the pizza in a pizza oven with the aid of a pizza peel instead of a baking sheet).
  5. Meanwhile, mix arugula, green onions, lemon juice, MSG, and extra virgin olive oil.
  6. Serve hot pizzas topped with arugula salad.