Smoked Salmon Pizza
Smoked Salmon Pizza, inspired by the dish made famous by legendary chef Wolfgang Puck at his Beverly Hills restaurant Spago.
Prep Time10 minutes mins
Total Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer, Brunch, Main Course, Snacks
Cuisine: American, California
Keyword: baked salmon, caviar, smoked salmon
Servings: 2 8-inch pizzas
- 16 ounces pizza dough
- 2 tablespoons olive oil
- ½ cup crème fraîche, sour cream, or plain unsweetened yogurt
- 8-10 ounces thin sliced cold smoked salmon
- 50 g caviar
- ¼ red onion, sliced paper-thin lengthwise
- 2 tablespoons minced chives
- optional: sliced avocado, minced fresh dill, Everything Bagel seasoning, capers
Bake Pizza Crust
Heat oven to 500°F. Split pizza dough into two pieces. Stretch each pizza dough into the thinnest possible 6- to 8-inch circle and place onto a baking sheet if they fit onto one, or two smaller baking sheets.
Gently pinch the edges of the circle of pizza dough to make it a little thicker into a raised rim. Brush the dough with olive oil. Sprinkle raised edge with Everything seasoning if using.
Bake pizza doughs 6-8 minutes or according to instructions if using packaged dough, until golden brown. Remove baked pizza crust from oven and let cool on countertop for 5-10 minutes.
Assemble Smoked Salmon Pizza
Spread a thin layer of crème fraîche, yogurt, or cream cheese over the baked pizza crust, leaving the raised edges.
Layer smoked salmon over the crème fraîche. You can lay the salmon slices flat, or ruffle them slightly for a more textured aesthetic.
Opt to Make it Even More Luxe: Add dollops of caviar and salmon roe.
Sprinkle smoked salmon with chopped chives, dill, sliced red onions, and capers if using.