Pizza with Smoked Salmon, Crème Fraîche and Caviar
In 2018, Food & Wine named this recipe one of our 40 best: Wolfgang Puck's insanely popular “designer” pies at Los Angeles’ Spago pioneered an anything-goes approach to toppings. One of his very first avant-garde creations, made with silky smoked salmon, crème fraîche, and caviar, changed pizza forever. In his original recipe, Puck called for black or golden caviar to top this delectable pizza. Today, sustainable, affordable caviar, like farmed sturgeon or salmon roe, makes Puck’s game-changing dish even easier to make at home.