Wolfgang Puck’s Iconic Smoked Salmon Pizza From Spago
There are few dishes as legendary in the culinary world as Wolfgang Puck’s Smoked Salmon Pizza, a recipe that helped define California cuisine and reimagined what pizza could be. Served at Spago in Los Angeles, this elegant twist on a classic bagel and lox is both luxurious and approachable, combining the comforting warmth of crispy pizza dough with the indulgent flavors of smoked salmon, dill cream, and caviar.
The Story Behind The Pizza
The now-famous pizza was born out of a happy accident. One night, actress Joan Collins ordered smoked salmon with brioche, but Spago had run out of bread. Thinking quickly, Wolfgang Puck improvised, using fresh pizza dough as the base and topping it with crème fraîche, smoked salmon, red onions, and dill. The result was so spectacular that it became a permanent item on the menu, beloved by celebrities and food lovers alike. This pizza is considered one of the most iconic restaurant dishes in America, and the best part is, you can recreate it at home.
Favorites Tools & Ingredients
- Pizza stone (for that perfect crispy crust)
- High-quality smoked salmon (wild-caught preferred)
- Calabrian Chili Olive Oil or Chili & Garlic Olive Oil
- Pizza Cutter
- Stainless Steel Pizza Tray
- Champagne Coupe Glass
My Favorite Caviar (High–Low Options)
If you’re going all in on the full Spago experience, caviar is the ultimate finishing touch. It adds a delicate pop of briny richness that balances the buttery salmon and creamy dill base. But don’t worry, you don’t have to splurge to make this pizza shine.
Splurge-Worthy Favorites
- Sevruga Caviar – The classic choice for Wolfgang Puck’s original recipe. Luxurious, silky, and intensely flavorful.
- Osetra Caviar – Nutty, golden, and buttery, a refined favorite with incredible depth of flavor.
- Beluga Hybrid – A special-occasion indulgence with a rich, creamy texture that melts in your mouth.
Affordable, Still Fancy Alternatives
- Salmon Roe (Ikura) – Vibrant orange pearls that give a gorgeous color contrast and a fresh ocean flavor. I personally love using this one, it’s beautiful and budget-friendly.
- Trout Roe – Smaller, delicate eggs with a mild flavor and subtle pop.
- Vegan “Caviar” – Made from seaweed or soy sauce, this option mimics the texture beautifully for anyone who wants to keep it plant-based.
Short On Time?
If you’re craving Wolfgang Puck’s famous Smoked Salmon Pizza but don’t have time to make pizza dough from scratch, I’ve got you covered. You can still create this elegant dish in minutes with a few easy swaps that don’t skimp on flavor.
1. Flatbread or Naan Shortcut
Grab a high-quality naan or stone-baked flatbread (I love the ones from Stonefire or your local bakery). Brush with chili-garlic oil, toast until golden, and then layer on the dill cream, smoked salmon, and toppings. It’s elegant, fast, and perfect for a last-minute meal.
2. Puff Pastry Hack
Want a crisp, flaky texture? Use puff pastry as your base! Dock the center with a fork, brush with oil, and bake until puffed and golden. Once cooled slightly, add your creamy layer, smoked salmon, red onion, and chives for a restaurant-level presentation in under 20 minutes.
3. Mini Smoked Salmon Flatbreads
Hosting? Make individual versions using pita bread rounds or even crackers like crostini or water crackers. Spread with dill cream, top with red onion slices, smoked salmon, and finish with chives (and caviar if you’re feeling fancy).
4. Bagel Twist
For a fun brunch nod to the original inspiration (bagels and lox), skip the crust altogether and build your masterpiece on toasted bagel halves. It’s casual, nostalgic, and still totally gourmet.
Whether you’re entertaining guests or treating yourself to a cozy night in, these shortcuts let you enjoy that signature Wolfgang Puck flavor…no pizza stone required.
The Magic Of Simplicity
This pizza is the perfect example of Wolfgang Puck’s genius, simple ingredients, elevated through creativity and balance. Each bite is perfection, combining the spice from the chili oil, richness from the salmon, freshness from the red onion and dill plus the crunch from the crust.
It’s elegant enough for a dinner party but easy enough for a Friday night in with a glass of champagne and your favorite movie.
Gina
Smoked Salmon Pizza
Ingredients
- 6 oz pizza dough
- 1 Tbsp chili and garlic oil
- ¼ cup thinly sliced red onion
- 2 Tbsp dill cream recipe below
- 2 ½ oz thinly sliced smoked salmon
- 1 tsp chopped fresh chives
- 1 Tbsp Sevruga caviar or Salmon Roe
Dill Cream
- ¼ cup crème fraîche or sour cream
- 1 Tbsp fresh dill finely chopped
- ½ tsp lemon juice
- Pinch of salt
Instructions
- Place a pizza stone on the middle rack and preheat your oven to 500°F (260°C).
- On a lightly floured surface, stretch or roll out the dough into an 8-inch circle. Leave the edges slightly thicker than the center for that classic Spago-style crust.
- Brush the dough with chili-garlic oil and top with thinly sliced red onions.
- Bake for 6–8 minutes, until the crust is golden and crisp.
- Carefully remove from the oven and spread the dill cream evenly over the center of the pizza.
- Arrange the smoked salmon slices in overlapping layers, sprinkle with fresh chives, and if you want to recreate the full restaurant experience, top with a small spoonful of Sevruga caviar on each slice.
- Using a pizza cutter, cut into 4 or 6 slices.
- Serve immediately with a glass of champagne (or sparkling water with lemon for a lighter pairing).
