Side view of Black caviar pizza on a marble background with a pizza cutter

Surprise your palate with this exquisite black caviar pizza. The airy thin crust layered with the crisp baked tender potatoes is a double textural delight. Breaking through the crunchiness comes the sweetness of caramelized onions and the velvety smooth acidity of Crème fraîche. The glossy caviar pearls offer an oceanic flavor burst with a hint of nuttiness. Chives denote their wonderful freshness.

Caviar pizza originated in the 1960s in a pizzeria in Sweden. The potato topping is quite popular both in Italy and Rome. This pizza inclines more towards the Roman style, where the best potatoes are used along with herbs and premium extra virgin olive oil. Interestingly, Italian pizza con patate began as an inexpensive food. This recipe deliciously brings together the humble potato with the high-end caviar to create an extravagant meal.

Ooni Pizza Ovens

Caviar pizza may seem like a contrast of flavors, but it works stunningly. The rich, salty, and buttery caviar adds a new textural dimension and complements the starchy savory pizza. Are you brainstorming more caviar-topped pizzas? Try the famous deli-style breakfast pizza topped with smoked salmon, cream cheese, and salmon roe!

Freshly cooked Black caviar pizza ready to eat with dollops of caviar


A handful of ingredients are needed for the black caviar pizza. Each item should be selected precisely to balance the overall taste and texture of the dish.

  • Bread flour
  • Potatoes
  • Onions
  • Chives
  • Crème fraîche
  • Caviar

Bread flour’s high gluten and protein content makes it suitable for making pizza dough at home. It helps get a crispy crust with a chewy texture. The crust is much lighter than the ones made with all-purpose flour.

This recipe uses the classic small yellow fingerling potatoes. These are oblong-shaped heirloom potatoes having thin yellow skin and yellow flesh. They are perfect for baking and yield crisp golden edges with a sweet earthy taste.

Yellow onions caramelize beautifully, offering a sweet and savory taste. Sweet onion varieties like Vidalia tend to get sweeter when caramelized. You can also use white or red onions.

Chives offer a fresh subtle onion-like flavor. They are thinner and more delicate as compared to scallions. You may alternate the chives herb for fresh rosemary to enhance the overall flavor profile. 

Crème fraîche is a French fermented heavy cream. Its smooth silky texture and mild acidity pair well with the rest of the toppings.

This pizza uses osetra caviar as a topping. Along with black color, it comes in shades of amber, light grey, golden brown, and dark brown. Collected from the ossetra sturgeon, this is an expensive and prized caviar variety.


If you find Tipo 00 flour, use that in place of bread flour. You can also buy pre-made pizza dough. The readymade Neapolitan pizza base or sourdough pizza base can be purchased to save time and effort.

You can substitute the yellow fingerling with other fingerling varieties such as orange/red French fingerling, Russian banana, or the Peruvian purple potato. 

Sour cream is a befitting replacement for creme fraiche. Besides that, light white sauces like Alfredo can be used to complement the black caviar pizza.

The black-colored hackleback caviar obtained from the wild American sturgeon is a suitable and affordable substitute for the osetra caviar. The shiny orange salmon roe is another inexpensive option.

Black caviar pizza notes

The black caviar pizza should have a thin crust made with olive oil. Greasy or buttery thick crusts like the Detroit-style pizza or deep-dish pepperoni pizza do not work for the delicate caviar topping.

Avoid all kinds of thick sauces like chunky marinara, heavy tomato sauce, meaty Bolognese, or anchovy-flavored puttanesca. If you prefer tomatoes in your pizza, use fresh tomato slices.

Soaking the potatoes in salt water prevents discoloration and helps them crisp better. Additionally, when layering the potatoes, do it in a gap-free overlapping manner so that the crust is not exposed. Otherwise, the crust might burn while getting the potatoes crisp and browned.

Ooni Stack

Store and reheat

It is best to store the baked potato pizza without the toppings. Wrap the leftover pizza slices in cling film, transfer them to an airtight container, and keep in the refrigerator to last up to 3 days. The caramelized onions can be stored in the fridge for up to 4 days.

To reheat the stored pizza slices, preheat the oven to 400° F. Bake the cold pizza slices for 4 minutes. After removing from the oven, top with the caramelized onions, creme fraiche, freshly chopped chives, and osetra caviar. Enjoy!

Top view of black caviar pizza in a pizza pan on a pink marble background

How to make black caviar pizza

  1. Make the dough – Mix the dry ingredients in the stand mixer bowl. Then, with the dough hook attached, run the mixer while adding warm water and oil till it forms a soft dough. Coat the dough ball with oil and let it proof for 2 hours.
  2. Prepare the potatoes – Soak the thin potato slices in warm salt water for about an hour. Drain and pat dry just before topping them on the uncooked pizza crust.
  3. Prepare the onions – Heat the oil. Fry the onion slices with salt seasoning over medium-high heat while stirring frequently till they caramelize.
  4. Assemble the pizza – Stretch the proofed dough ball and place it on an oil-greased baking pan. Layer the soaked & dried potato slices. Drizzle olive oil on top and bake in the preheated oven. Let the baked pizza cool on a wired rack before adding the toppings.

Black caviar pizza FAQ

What type of potatoes works best?

Heirloom fingerling potatoes work best. The idea is to choose waxy and firm potatoes having thin skin. Their fine slices hold shape and crisp nicely when baked. Avoid using starchy potatoes as they end up getting mushy when cooked. 

How much caviar to use on pizza?

Caviar should be used in limited quantities so that it does not overpower the pizza flavors. Just a teaspoon of caviar would do for a small pizza serving one person. A few tablespoons of caviar can be topped on large-sized pizzas.

What is the best time to top the caviar on the pizza?

To maintain the delicate flavor & texture of the caviar, it is always added after cooling down the pizza. Typically served at 35° F, it is best to add them right before taking your first bite.

Which wine goes best with black caviar pizza?

The classic sparkling white wine “Champagne” is an excellent choice. “Chardonnay” and other chilled white wine with light fruity notes pair well with caviar pizza.

More Pizza Recipes

Black caviar pizza recipe

Recipe by Pizza Poster Course: Main, AppetizersCuisine: ItalianDifficulty: Medium


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This exquisite black caviar pizza has a thin airy crust. Topped with crispy potatoes, caramelized onions, Crème fraîche and osetra caviar.

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  • For the dough
  • 2 cups 2 bread flour

  • 1 tsp 1 salt

  • 1 1/2 tsp 1 1/2 active dry yeast

  • 2 tsp 2 extra virgin olive oil

  • 3/4 cup 3/4 warm water (115-120° F)

  • For the potatoes
  • 3-4 3-4 yellow fingerling potatoes (washed thoroughly)

  • 2 tsp 2 salt

  • 3 cups 3 lukewarm water

  • For the caramelized onions
  • 2 large 2 onions (peeled & sliced)

  • 2 Tbsp 2 olive oil

  • 1/2 tsp 1/2 salt

  • Toppings
  • 1-2 Tbsp 1-2 extra virgin olive oil

  • 1 Tbsp 1 fresh chives (chopped)

  • 2-3 Tbsp 2-3 Creme fraiche

  • 1 Tbsp 1 osetra caviar


  • To make the dough
  • Mix the flour, yeast, and salt in the electric stand mixer bowl.
  • Attach the dough hook & run the mixer on low speed while adding the oil and warm water.
  • Mix for 5-10 minutes till all the wet and dry ingredients come together to form a soft dough, and there is no dry flour at the bottom or sides of the bowl.
  • Rub a little olive oil all over the dough ball and place it in a bowl. Cover with a damp towel and proof for 1-2 hours.
  • To prepare the potatoes
  • Pour the lukewarm water into a large bowl and mix the salt.
  • Slice the washed potatoes (with skin) thinly using a mandolin slicer and drop them in the salt water.
  • Press the soaked potato slices gently to submerge them and set aside for 30-60 minutes.
  • Right before layering them on the pizza, drain the water and pat them dry using paper towels.
  • To prepare the onions
  • Drizzle the oil in a sauté pan and heat it over a medium-high flame.
  • Add the sliced onion and sprinkle the salt.
  • Cook for 10-15 minutes while stirring frequently. In between, add 1-2 tablespoons of water to deglaze the pan.
  • Keep a close watch as the onions begin to change color. When they turn a deep golden brown, remove them into a dish.
  • To assemble the pizza
  • Preheat the oven to 500° F.
  • Dip the proofed dough ball in flour and place it on an even surface.
  • Stretch the dough to form a 12-14 inches circle using your fingers.
  • Grease a 14-inch baking pan with olive oil. Place the stretched dough in the pan. Stretch again to spread it to the edges of the pan, creating a raised outer rim.
  • Layer the potato slices one by one by overlapping each slice by a cm until the dough base is entirely covered except for the outer rim.
  • Drizzle olive oil generously on the potato layer.
  • Transfer the pizza pan to the lowest rack of the preheated oven and bake for 4 minutes at 500° F. Then, shift the pizza pan to the middle rack and bake for 9 minutes. For the final 1-2 minutes, broil on the top rack.
  • After taking the pizza out of the oven, let it cool for 5-10 minutes.
  • Spoon the caramelized onion on top of the crisp potato layer, sprinkle the chives, and add dollops of the creme fraiche.
  • Finally, right before serving, place half a teaspoon of caviar on top of the creme fraiche.

Recipe Video


  • Serving size = 1 slice
    Calories: 232 | Protein: 5.46g | Fat: 7.44g | Carbs: 35.99g | Fiber: 2.5g | Sugar: 0.72g | Cholesterol: 14mg | Sodium: 473mg | Potassium: 331mg

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