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.
Preheat the oven to 500°. Set a pizza stone in the oven for 30 minutes.
Knead 1/2 teaspoon of the chives into each ball of pizza dough. On a lightly floured work surface, roll each ball into an 8-inch round. Brush each round with 1 tablespoon of olive oil, leaving a 1-inch unbrushed rim. Transfer the rounds to a lightly floured baker's peel or the back of a flat cookie sheet dusted with flour. Slide the rounds onto the hot pizza stone and bake for 8 to 10 minutes, or until golden brown.
Spread the pizza crusts evenly with the crème fraîche and top with the sliced smoked salmon. Place a heaping tablespoon of caviar in the center of each pizza, garnish with the remaining chives and serve immediately.
A simple, crisp Sauvignon Blanc is all that's needed to complement this upscale pizzas. One from Bordeaux or South Africa are both good choices.
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