Wolfgang Puck’s smoked salmon pizza is a unique twist on the classic pizza that you just have to try.
Combining the rich flavors of smoked salmon, crème fraîche, and fresh chives, this recipe creates a delicious and memorable pizza.
What’s great is that it only takes a few minutes in the oven at 500°F to achieve the perfect golden-brown crust.
And there’s a whole lot more that’s even better. Check out all my secrets below!
How to Make Wolfgang Puck’s Smoked Salmon Pizza Recipe
Ingredients
- 1 Pizza Dough (homemade or store-bought)
- 2 1/2 oz Smoked Salmon (thinly sliced)
- 1 tsp Fresh Chives (chopped)
- 1 tbsp Caviar (optional)
- 4 oz Crème Fraîche or Sour Cream
- 1 tsp Lemon Juice
- 1 tbsp Olive Oil
- 1/4 small Red Onion (thinly sliced)
Step-by-Step Instructions
Step 1:
Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
Step 2:
On a lightly floured surface, stretch or roll out the pizza dough into an 8-inch circle, with the outer edge slightly thicker than the center.
Step 3:
Brush olive oil over the dough and arrange the thinly sliced red onions on top of the pizza base.
Step 4:
Bake the pizza dough on the hot pizza stone for 8 to 10 minutes, or until golden brown and crispy.
Step 5:
Spread the crème fraîche or sour cream evenly over the baked pizza crust. Then, arrange the smoked salmon slices on top of the spread.
Step 6:
Garnish with chopped fresh chives and, if desired, a spoonful of caviar in the center of the pizza. Add a squeeze of lemon juice for brightness.
Tips and Tricks for Making This Recipe
Use a Pizza Stone
A pizza stone absorbs moisture and ensures a crispy crust, so it’s highly recommended to use one if you have it.
Don’t Overload the Dough
Less is more when it comes to toppings. Overloading the pizza dough can make it soggy.
Serve Immediately
This pizza is best enjoyed fresh out of the oven to fully appreciate the contrast between the hot crust and the cool toppings.
Experiment with Caviar
If you haven’t tried caviar before, start with a small amount, as it adds a luxurious touch, but can be quite potent.
Use Fresh Ingredients
The freshness of your chives, salmon, and crème fraîche can make a significant difference in flavor.
What to Serve with Wolfgang Puck Smoked Salmon Pizza
You’ll want to serve light and refreshing dishes alongside Wolfgang Puck’s smoked salmon pizza!
These options highlight the flavors of the pizza without overwhelming your taste buds.
Green Salad
Start with a simple green salad made with fresh mixed greens, cherry tomatoes, and a light vinaigrette.
A splash of lemon juice in the dressing can add a refreshing zing.
Cucumbers and avocados make lovely additions to the salad and provide contrasting textures.
Sparkling White Wine
A sparkling white wine pairs perfectly with the smoky and creamy elements of the pizza.
Its bubbles and acidity cut through the richness of the smoked salmon and crème fraîche.
If you prefer non-alcoholic options, sparkling water with a twist of lime is a great alternative.
Cucumber and Dill Soup
A chilled cucumber and dill soup offers a cool contrast to the warm pizza.
It’s light and creamy, balancing the smokiness of the salmon.
Plus, the dill enhances the flavors of the pizza topping!
Pickled Vegetables
Pickled vegetables bring a tangy element to your meal, refreshing your palate between bites.
You can serve pickled radishes, carrots, or beets.
These add a crunchy texture and vibrant color to your plate.
Fresh Berries and Mint
For an unexpected but delightful option, serve a bowl of fresh berries with mint.
Strawberries, blueberries, and raspberries work well.
The sweetness of the berries complements the savory pizza beautifully.
The mint adds an aromatic touch.
Potato Latkes
Potato latkes provide a hearty and crispy side for your pizza night.
They are golden brown, crispy, and have a satisfying bite.
A small dollop of sour cream or applesauce on top can make them even more delightful.
Variations and Substitutions
You can use creme fraiche or sour cream as a base instead of traditional pizza sauce.
For a twist, try substituting smoked salmon with gravlax or lox.
In place of caviar, capers can add a salty pop.
Cheese Choices
Substitute mozzarella with goat cheese or brie.
Toppings
Experiment with toppings like thinly sliced red onions or fresh dill.
Add arugula after baking for a peppery crunch.
Crust Options
Use a pre-made pizza crust for convenience.
Whole wheat dough can be an alternative for a healthier option.
Feel free to try a cauliflower crust if you’re looking for a low-carb substitute.
Herbs and Seasonings
Add a sprinkle of fresh chives or green onions for extra flavor.
A light drizzle of truffle oil can give an aromatic finish!
How to Store Leftover Wolfgang Puck Smoked Salmon Pizza
Wrapping Leftovers
Start by removing any toppings that might get soggy.
Wrap each slice in plastic wrap to lock in the flavors and prevent it from drying out.
Then, layer the wrapped slices in an airtight container to avoid any unwanted smells from the fridge.
Refrigeration Tips
Place your container on a shelf, not the door, to keep it at a consistent temperature.
Always keep your fridge at a cool 38°F (3°C).
For best quality, eat the leftovers within 3 days.
Freezing for Later
If you want to store it longer, freeze the pizza.
Wrap each slice tightly in aluminum foil.
Place the wrapped slices in a zip lock bag, squeeze out as much air as possible, and label it with the date.
Frozen pizza can last up to 2 months.
Enjoy your tasty leftovers!
Common Mistakes to Avoid
Using Cold Dough
Make sure your dough is at room temperature before you roll it out.
Cold dough is harder to stretch and may tear easily.
Letting it rest at room temperature for about 20 minutes will make it more pliable.
Overloading with Toppings
Avoid adding too many toppings, as it can make the pizza soggy.
Stick to the recommended amounts of salmon, crème fraîche, and onions.
A thin layer ensures even cooking and prevents the crust from becoming waterlogged.
Cooking at the Wrong Temperature
Preheat your oven to the correct temperature, usually around 500°F.
An insufficiently heated oven can result in an undercooked or unevenly cooked pizza.
Use a pizza stone for the best results, as it maintains high, even heat.

Wolfgang Puck Smoked Salmon Pizza Recipe
Ingredients
- 1 Pizza Dough homemade or store-bought
- 2 1/2 oz Smoked Salmon thinly sliced
- 1 tsp Fresh Chives chopped
- 1 tbsp Caviar optional
- 4 oz Crème Fraîche or Sour Cream
- 1 tsp Lemon Juice
- 1 tbsp Olive Oil
- 1/4 small Red Onion thinly sliced
Instructions
- Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
- On a lightly floured surface, stretch or roll out the pizza dough into an 8-inch circle, with the outer edge slightly thicker than the center.
- Brush olive oil over the dough and arrange the thinly sliced red onions on top of the pizza base.
- Bake the pizza dough on the hot pizza stone for 8 to 10 minutes, or until golden brown and crispy.
- Spread the crème fraîche or sour cream evenly over the baked pizza crust. Then, arrange the smoked salmon slices on top of the spread.
- Garnish with chopped fresh chives and, if desired, a spoonful of caviar in the center of the pizza. Add a squeeze of lemon juice for brightness.