Red Caviar Pizza: A Gourmet Twist on a Classic Favorite
Red Caviar Pizza with Salmon Roe
Red caviar pizza works best when the crust and hot toppings are cooked first and the salmon roe is added afterward. A white base such as crème fraîche or ricotta keeps the flavor balanced and gives the orange-red roe strong visual contrast.
Shop Red Caviar & Ikura | Salmon Roe & Ikura Guide
Ingredients
- 1 thin 12-inch pizza crust or dough
- Olive oil
- Crème fraîche or ricotta
- Thinly sliced red onion
- Capers, optional
- About 1 oz prepared salmon caviar
- Dill, chives, or lemon zest
Method
- Bake the pizza crust until crisp and fully cooked.
- Remove it from the oven and let the intense surface heat and visible steam subside.
- Spread with crème fraîche or ricotta and add onion or capers if desired.
- Spoon chilled salmon caviar over the pizza as the final topping.
- Finish with dill, chives, or lemon zest and serve promptly.
Variations
Smoked Salmon and Ikura
Add thin slices of smoked salmon after baking, then finish with Coho Salmon Caviar or another current salmon roe.
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Classic Chum Ikura Pizza
Chum Salmon Caviar gives a large-grain classic ikura presentation. Individual lots vary naturally.
King Salmon Roe Pizza
For a different texture and flavor profile, use King Salmon Caviar when available.
Important Technique
Do not bake finished salmon caviar. Add it after the pizza leaves the oven, once the surface is warm rather than aggressively hot. Exact cooling time depends on crust thickness, oven temperature, and toppings, so visual and tactile cues are more useful than one fixed number.
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Storage
Follow the current roe package instructions for refrigeration and use after opening. See the Salmon Roe Storage Guide for general handling guidance.
Find more ideas in the Red Caviar Recipes hub.
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