Wolfgang Puck's Pizzas With Smoked Salmon and Caviar

Although New York has long had pizza bragging rights, the modern American version of pizza with toppings that went beyond basil and mozzarella began in Wolfgang Puck’s kitchen at Spago in Beverly Hills in the 1980s and started a California pizza trend that spread far and wide.


  • 1 tablespoon minced chives
  • 1 recipe pizza dough (see recipe)
  • 4 tablespoons extra-virgin olive oil
  • 6 tablespoons sour cream or creme fraiche
  • 3 to 4 ounces smoked salmon, cut into paper-thin slices
  • 4 heaping tablespoons domestic golden caviar
  • 1 teaspoon black caviar
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      383 calories; 23 grams fat; 5 grams saturated fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 14 grams protein; 116 milligrams cholesterol; 784 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Preheat the oven to 500 degrees and put a pizza stone inside. Knead 2 teaspoons of the minced chives into the pizza dough. Roll or stretch the dough into four 8-inch circles. Place the pizzas on a lightly floured wooden peel or board. (Work in batches.) Brush the centers of the circles with olive oil to within 1 inch of the edges.
  2. Slide the pizzas onto the stone and bake 8 to 10 minutes, or until golden brown. Transfer to serving plates and spread with the sour cream or creme frache. Arrange the salmon slices over the top. Place a tablespoon of the golden caviar in the center of each pizza and spoon 1/4 of the black caviar into each center. Sprinkle the salmon with the remaining chives and serve.

About 30 minutes

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