Smoked Salmon Pizza
Smoked Salmon Pizza, inspired by the dish made famous by legendary chef Wolfgang Puck at his Beverly Hills restaurant Spago.
Servings: 2 8-inch pizzas
Ingredients
- 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
Instructions
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.
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