Wolfgang Puck’s Smoked Salmon Pizza Now Being Shipped Nationwide (With Recipe)

The pizza has become a culinary legend at Spago in Beverly Hills and can be purchased in two-pack kits through Goldbelly.

Wolfgang Puck, owner of the legendary Spago in Beverly Hills, California, was initially horrified when he learned years ago that late-night TV king Johnny Carson was ordering his pizzas in bulk and freezing them. It turned out to be a smart idea, as Puck once explained to Bon Appetit.

When he first learned how Carson was treating his precious pies, Puck said, “I was upset, really. I was like, ‘I make fresh pizza, and you put them in the freezer?’ But then I tried it out, and it actually tasted really good.”

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Puck ended up launching his own line of frozen pizza available in grocery stores around the country. Now he’s taking the concept one step further, shipping two-pack kits of his famous smoked salmon pizza nationwide through Goldbelly.

The pizza kit features two 10-inch pizza shells, a 12-ounce pouch of house-smoked salmon, a package of dill crème (made with crème fraiche, dill, salt, pepper and lemon) and two ounces of trout roe.

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If ordering pizza by mail isn’t your thing, here’s the recipe as originally published in Food & Wine:

Recipe: Wolfgang Puck’s Smoked Salmon Pizza

Pizza dough
2 Tbsp. chopped chives
¼ c. extra-virgin olive oil
6 Tbsp. crème fraiche
½ lb. smoked salmon, thinly sliced
6 Tbsp. black or golden caviar

Place a pizza stone in oven preheated to 500° and warm for 30 minutes. Meanwhile, knead ½ tsp. of the chives into your dough ball. Roll each ball into an 8-inch crust. Brush with 1 Tbsp. of olive oil, leaving a 1-inch rim unbrushed. Bake on hot pizza stone for 8-10 minutes or until golden brown.

Remove the crust from the oven and spread crème fraiche evenly. Add slices of smoked salmon, following by a tablespoon of caviar in the center. Garnish with chives and serve immediately.