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Smoked Trout Pizza

For national pizza day we decided to share a different twist to a regular pizza.
Why not try a smoked trout pizza for a different flavour from regular pizza toppings?

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Makes: 12 Inch

Preparation: 20 mins

Cooking time: 20 mins


  • Pizza base
  • Olive oil, to taste
  • 3 Italian tomatoes, thinly sliced
  • 1 small red onion, thinly sliced
  • 200g Butler Country Estates cold-smoked trout*
  • Fresh mushrooms, sliced, to taste
  • Basil and dried oregano
  • Fresh basil
  • Sesame seeds


  • Preheat the oven to 200 °C (400 °F).
  • Allow the excess water from the tomatoes to drain for about 10 minutes, placing them between two paper towels.
  • Meanwhile, prepare the other ingredients.
  • Brush your pizza crust with oil. If you have made your own dough, do not pre-cook it.
  • Arrange tomato slices on crust and sprinkle with basil and dried oregano to taste.
  • Add onion slices, then trout or smoked salmon.
  • Garnish with mushrooms and fresh basil leaves, to taste.
  • Brush mushrooms and basil very lightly with olive oil and sprinkle with sesame seeds.
  • If using dairy products, you can then sprinkle your pizza with grated cheese to taste.
  • Bake on the centre rack for about 20 minutes, or until the crust is golden brown.

Scroll down for recipe cards!


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