Culinary Arts

Wolfgang Puck’s Signature Smoked Salmon Pizza Recipe From Spago

Written by MasterClass

Feb 1, 2019 • 1 min read

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The famous smoked salmon pizza on the menu at Wolfgang Puck’s Spago restaurant in Los Angeles, California is a decadent affair: traditional olive oil is replaced with the bold flavors of chili and garlic oil, fresh dill creme fraiche (dill cream) takes the place of mozzarella cheese, and the caviar adds an extra layer of luxury. The now-famous Wolfgang Puck pizza recipe allegedly came about one night, when Joan Collins ordered smoked salmon with brioche; Puck improvised a pizza twist on the classic bagel and cream cheese, complete with red onions and fresh dill, to make up for the fact that he was out of bread.

"When I first opened the original Spago restaurant, this became the signature pizza. Now, we don’t usually have it on the menu, but all the regular customers know they can always get it at Spago. A glass of Champagne is its perfect partner. If you feel decadent you can top the pizza with sevruga caviar!”

— Wolfgang Puck

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wolfgang pucks smoked salmon pizza plating


Recipe: Smoked Salmon Pizza

8-inch pizza
Prep Time
20 min
Total Time
30 min
  • 6 oz pizza dough
  • 1 tbsp chili and garlic oil
  • 1/4 cup thinly sliced red onion
  • 2 tbsp dill cream
  • 2 1/2 oz thinly sliced smoked salmon
  • 1 tsp chopped fresh chives
  • 1 tbsp sevruga caviar (optional)
  1. Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
  2. On a lightly floured surface, stretch or roll out the dough into an 8-inch circle, with the outer edge a little thicker than the inner circle.
  3. Brush the dough with the oil and arrange the onions over the pizza.
  4. Bake until the pizza crust is golden brown, 6–8 minutes.
  5. Carefully remove the pizza from the oven and set on a firm surface.
  6. Spread the dill cream over the inner circle and arrange the slices of salmon so that they cover the entire pizza, slightly overlapping the inner border.
  7. Sprinkle the chopped chives around the top.
  8. Using a pizza cutter or a large sharp knife, cut into 4 or 6 slices, and, if you like, spoon a little caviar in the center of each slice. Serve immediately.

To prepare ahead: In step 4, bake the pizza for about 5 minutes. At serving time, reheat from room temperature until browned, and continue with the recipe