Salmon Week – Smoked Salmon Pizza With Caviar


Photo by: David Beeler


Look at that photo!  This Smoked Salmon Pizza with Caviar screams “rustic chic” to me.  “Rustic Chic?” you ask?  There is nothing more rustic to me than making your own pizza, serve it on a pizza stone, everyone dig in.  Go ahead!  But serve a pizza with smoked salmon and caviar and it takes the “pizza experience” to a whole other level.  Wolfgang Puck serves this signature pizza at the annual Oscars Governors Ball, so you know it’s gonna be good.  I adapted the recipe a bit, as I have tried my luck with making my own pizza dough and discovered that it’s just easier and much more convenient to buy the dough at the store.

But, since it’s Salmon Week, I wanted to touch upon a matter that is dear to my heart: fishing.  Nope, I’m not the type to sit on a boat for a day, waiting for the fishies to bite, but I do have (strong) opinions on the fishing tactics used to provide us with all these delectables from the ocean.

When I hear “commercial fishing”, I unfortunately often think of the heavy fishing gear being towed over the seabed, causing large-scale destruction on the ocean bottom, shattering coral, damaging habitats and removing seaweed.  As a consequence, a vast array of species are threatened around the world.

BUT…there’s good news!  The California Salmon Council informs us that California King Salmon are only harvested using “trolling”.  This is a fishing method that fishes with one barb-less hook, for one fish at a time!  In other words, fish that are not desirable due to their species or size, are returned to the water, unharmed.  Trolling is waaaayyyyy better for the environment.  Another cool thing is that California King Salmon fishermen (who are environmentalists) initiated a mandatory license fee where a portion of the license is used to restore rivers and streams to enhance spawning areas for future generations and supply of King Salmon.  Pretty cool huh?

So, now that we know a bit more about the more humane way of catching salmon, let’s take a look at how we can turn smoked salmon into a delicious, festive, classy and rustic chic Smoked Salmon Pizza with Caviar.

Smoked Salmon Pizza with Caviar


  • 1 package of plain pizza dough (I bought mine at Trader Joe’s)
  • 1/4 cup extra-virgin olive oil
  • 1 medium red onion, julienned
  • 1/4 bunch fresh dill, minced
  • 1 cup crème fraîche
  •  Freshly ground pepper, to taste
  • 16 ounces smoked salmon, sliced paper-thin
  • 4 heaping tbsp. salmon caviar or salmon roe
  • 4 heaping tsp. black capelin or osetra caviar
  • chives, cut in small pieces (garnish)



  •  Preheat the oven with a pizza stone according to the instructions on the pizza dough package.
  • Sprinkle flour on a clean work surface, and start stretching the pizza dough by pressing down in the center and spreading the dough out.  Form it into a circle with the outer edge a little thicker than the inner circle.  You can certainly use a rolling pin to roll the dough out too.
  • Once the pizza is stretched out into a circle, carefully transfer it to the floured back of a cookie sheet.
  • Brush the center of the pizza to within 1 inch of the edge with olive oil and sprinkle it with some of the red onion.
  • Slide the pizza off the back of the cookie sheet, onto the hot pizza stone and bake 8-12 minutes or until the crust is golden brown.
  • While the pizza is baking, mix the dill with the crème fraîche and freshly ground pepper to taste.
  • When the pizza is done, spread the crème fraîche mixture over it and arrange the salmon slices in a decorative way over it.
  • Cut the pizza in slices and alternate in the center (at the tip of each slice) with black caviar and salmon roe.
  • Garnish with some chives and serve hot from the pizza stone.

Serves: 2-3 when served as an entree.  More when served as an appetizer.


(Recipe by: Wolfgang Puck, adapted by Marieke, aka HRH Mommy)



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