Credit: Wolfgang Puck Catering

Pizza with Smoked Salmon and Caviar by Chef Wolfgang Puck

Name: Pizza with Smoked Salmon and Caviar by Chef Wolfgang Puck
Prep time: 2700 s
Cook time: 720 s
Total time: 3420 s
Yield: 1
Cuisine: International
Ingredients: FOR THE PIZZA DOUGH; Active dry or fresh yeast: 1 package; Honey: 1 tsp; Warm water: 240 ml (105–115°F); All-purpose flour: 360 g; Kosher salt: 1 tsp; Extra virgin olive oil: 1 tbsp (extra for brushing); FOR THE TOPPINGS; Smoked salmon: 16 oz (sliced paper thin); Extra virgin olive oil: 60 ml; Medium red onion: 1 (julienned); Sour cream or crème fraîche: 240 ml; Fresh dill: 1/4 (minced) + 4 sprigs for garnish; Domestic golden caviar: 4 tbsp; Black caviar: 4 tsp; Freshly ground black pepper: to taste

24 Feb 2025

Wolfgang Puck

Chef

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Difficulty

Medium

Total Time

57MIN

Cuisine

International

Ingredients

FOR THE PIZZA DOUGH

Active dry or fresh yeast: 1 package

Honey: 1 tsp

Warm water: 240 ml (105–115°F)

All-purpose flour: 360 g

Kosher salt: 1 tsp

Extra virgin olive oil: 1 tbsp (extra for brushing)

FOR THE TOPPINGS

Smoked salmon: 16 oz (sliced paper thin)

Extra virgin olive oil: 60 ml

Medium red onion: 1 (julienned)

Sour cream or crème fraîche: 240 ml

Fresh dill: 1/4 (minced) + 4 sprigs for garnish

Domestic golden caviar: 4 tbsp

Black caviar: 4 tsp

Freshly ground black pepper: to taste

Wolfgang Puck’s legendary smoked salmon pizza—a star-studded Academy Awards tradition—elevated with crème fraîche, fresh dill, and a touch of caviar.

How to make Smoked Salmon Pizza with Caviar

01.

Prepare the Dough

In a small bowl, dissolve the yeast and honey in 60 ml warm water.
In a stand mixer fitted with a dough hook, combine the flour and salt.
Add the yeast mixture, olive oil, and the remaining 180 ml of warm water.
Mix on low speed until the dough pulls away from the sides and forms a smooth ball (about 5 minutes).
Transfer the dough to a clean work surface and knead by hand for 2–3 minutes.
Cover with a damp towel and let rise in a warm place for 30 minutes.
Once risen, divide into four balls (about 170 g each). Roll each ball into an 8-inch circle, leaving the edges slightly thicker.

Chef's Tip

To simplify, use store-bought pizza dough and omit the caviar for a more approachable version.

02.

Bake the Pizza Base

Preheat the oven to 500°F with a pizza stone inside for at least 30 minutes.
Place the dough rounds on a lightly floured surface. Brush each with olive oil and sprinkle with julienned red onions.
Transfer to the preheated pizza stone and bake for 8–12 minutes, until golden brown and crisp.

03.

Assemble the Pizza

In a small bowl, mix the dill with crème fraîche or sour cream. Season with freshly ground black pepper.
Remove pizzas from the oven and spread the crème fraîche mixture evenly over each crust.
Layer the smoked salmon decoratively on top.

04.

Garnish and Serve

Place a spoonful of golden caviar in the center of each pizza, followed by a smaller spoonful of black caviar in the middle of the golden caviar.
Garnish with dill sprigs and, if using, shave black truffle over the pizzas before serving.

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24 Feb 2025

The Chef

Wolfgang Puck is a culinary icon whose influence spans fine dining, catering, and casual dining worldwide. Known for pioneering California cuisine and elevating catering to an art form, Puck has shaped modern gastronomy with his signature blend of French techniques, fresh ingredients, and global flavors.

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