Long gone are the days when mixing pizza and fish roe was unimaginable. Now finest world chefs are experimenting with different caviar pizza recipes. When combining caviar’s salty and earthy tastes with crispy and cheesy pizza dough, one gets a fantastic seafood pizza.
So, how can you prepare a caviar pizza? The key to making a delicious pizza with fish roe is to prepare a thin crust without extra fat or butter, with just some all-purpose flour and olive oil. The taste of caviar will be amplified by spreading a lighter, white sauce on the dough with just a bit of cheese and salt. Slice a bit of tomato on top. After the pizza cools down, place cured eggs on top of it. Voila, you have your caviar pizza ready to be served.
What Makes Caviar Pizza so Delicious?
The primary reason why many people love to have a slice of a caviar pizza is that fish roe’s salty, buttery and creamy taste incredibly complements the starchy, savory and sweet pizza pie. The traditional Italian-style pizza gets transformed into an extravagant seafood dish. It is not too soft or crunchy, and the new dimension of the texture of the pizza elevates the whole experience.
However, if you want to truly have a delicious caviar pizza, you shouldn’t overwhelm the dish with fish roe. Placing only a teaspoon of cured eggs in the center of the pie or just adding a few teaspoons on the side will have the best effect on the dish. Even though the recipe is breaking away from tradition, there are still mistakes that can ruin the whole experience.
How Should You Prepare the Dish?
The good news is that the recipe isn’t that complicated. All you will need to do is start preparing pizza dough like you are making an ordinary Italian-style pizza. You will only have to pay attention to what type of ingredients will complement the fish roe the best. Also, there are some tips and tricks on how not to ruin the dish and end up making a caviar pie instead of a caviar pizza. Start by gathering all the ingredients.
What Ingredients Do You Require?
A dish for 4 to 8 servings will take about 50 minutes to prepare and 15 minutes to cook. First, you will need to purchase ingredients for making pizza dough and the ingredients that will go on top of the dough. Everything apart from fish roe can be found for affordable prices at your local supermarket. Here is a chart of what you will need for pizza dough.
| Ingredients | Quantity |
| Active fresh or dry yeast | 1 package |
| Warm water | 1 cup |
| Honey | 1 teaspoon |
| Kosher salt | 1 teaspoon |
| All-purpose flour | 3 cups |
| Extra virgin olive oil | 1 tablespoon |
Here is a chart of ingredients that will go on top of the pizza dough.
| Ingredients | Quantity |
| Black caviar | 1 heaping teaspoon |
| Smoked salmon | 3 to 4 ounces |
| Extra virgin olive oil | ¼ cup |
| Medium red onion | ½ |
| Fresh dill | ¼ bunch and 4 small springs for garnish |
| Sour cream or creme fraiche | ⅓ cup |
| Domestic golden (whitefish) caviar | 4 heaping tablespoons |
| Tomato | ½ |
Start by Preparing Pizza Dough
Take a bowl and dissolve honey and yeast in ¼ cup of warm water. Next, take a mixture and combine yeast mixture, oil, flour, salt, and ¾ cup of water. Mix everything on low speed for about five minutes until you see that the dough separates from the sides of the bowl and sticks to the dough hook. Then, you can take the dough out of the bowl and place it on a clean work surface. It will take you about 3 to 4 minutes to knead the dough by hand. Leave it to rise for about 30 minutes and cover it with a damp kitchen cloth. You will know the dough is ready when it can be easily stretched. After waiting for about 30 minutes, take the dough and separate it into four balls. Use a rolling pin to stretch them until they become smooth, and pull them down the sides so that the dough becomes thin. Leave them to rest for about 20 minutes. You can leave them later in the refrigerator for up to 2 days, or you can continue with the dish.
Here is a helpful video on how to stretch pizza dough.
How to Prepare the Pizza For Cooking?
Before you start baking the small caviar pizzas, preheat the oven for 30 minutes to 500 degrees F. Then, you can start cutting the salmon, onion, and tomato into thin slices. Next, roll and stretch the dough until it becomes extra thin. The center of pizzas should be brushed with olive oil and sprinkled with some red onion and tomatoes. Only then can you slide the pizzas into the oven and bake for 10 minutes. When you see the crust getting golden brown, it’s time to take it out. Let them cool down a bit.
While the pizzas cool down, you can take some time to mix the dill with creme fraiche or sour cream and freshly ground pepper. When you serve the pizzas, pour some sour cream mixture onto them. Finishing touches include adding salmon slices and teaspoons of caviar. Salmon should go over the cream and a bit of black caviar on the sides of the pizzas. A spoonful of golden caviar can be placed in the center.
What Type of Caviar Can You Put on a Pizza?
There are different types of caviar you can eat at home and put on your pizzas. Top-rated chefs most commonly use salmon roe caviar and black osetra caviar. In high-end restaurants, you could even get slices with black Russian royal sevruga caviar and Russian osetra.
But, when preparing the dish at home, you can opt for a more reasonably priced fish roe that can also taste delicious. Purchase online or get from businesses that specifically make fish roe. Here is our top pick for affordable caviar that goes well on pizzas:
● Marky’s Premium Bowfin American Black Caviar,
● Tobiko Orange – Flying Fish Roes,
● Pink Trout Roe Caviar Ikura,
● Tobiko Flying Fish Roe BLACK Sushi Caviar,
● Salmon Caviar 7 oz – Ikura American Keta Sushi Grade.
Prepare Caviar Pizza, and You Will Be Amazed
If you are ready to try an experimental combination of fish roe and a pizza, prepare this caviar pizza recipe; you won’t regret it. The salty and earthy flavor of cured eggs and the crunchy dough will absolutely be a unique dish you can prepare for a get-together with friends. It just might become your favorite dish of all time.
