Smoked Salmon Pizza with Antonius Siberian Caviar

January 19, 2026 By: Browne Trading Company

Time: 20 minutes

There's a reason smoked salmon pizza has been on the menu at Spago for forty years. With thanks to Wolfgang Puck, this version features with our own smoked salmon and siberian caviar.

INGREDIENTS

Yield: One 14" pizza

Enough dough for a 14-inch pizza – if making your own, we recommend the calculator and cold-ferment method from DoughGuy
Mozzarella
Smoked salmon
Crème fraîche
Fresh dill
Red onion
Caviar of your choice – we used 50 grams of Antonius Siberian
Everything bagel seasoning

PREPARATION

Step 1

Preheat your oven to 550°F. We recommend using a pizza steel, which should preheat inside the oven.

Step 2

Prepare your toppings: slice half a red onion and place the slices in ice water to mellow the flavor; dice 1–2 oz of mozzarella into half-inch pieces; cut the smoked salmon into 1-inch strips; transfer 1–2 oz of crème fraîche into a piping bag or plastic bag with a fine tip. Set all toppings aside.

Step 3

Stretch the dough on a floured pizza peel, then add the diced mozzarella. Parbake the dough for 6–7 minutes, until the cheese melts and the dough begins to bubble and brown. Remove from the oven.

Step 4

Generously pipe the crème fraîche over the pizza and return it to the oven for an additional 2–3 minutes. While the pizza is baking, remove the red onions from the ice bath and drain on a paper towel.

Step 5

Remove the pizza from the oven when the crème fraîche is melted and loose. Add the toppings: lay down the smoked salmon ribbons, followed by the red onion slices and sprigs of fresh dill. Add quenelles of caviar and finish with a sprinkle of everything bagel seasoning over the entire pie. Slice and serve immediately.