Smoked Salmon Pizza
This Smoked Salmon Pizza features a crisp, golden crust brushed with chili-garlic oil, a cool layer of tangy dill cream, silky smoked salmon, and a sprinkle of fresh chives, finished with optional caviar for a true fine-dining touch.
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).