Pizza With Smoked Salmon and Caviar

Posted By King's Fine Food

March 12, 2017


Pizza With Smoked Salmon and Caviar

From  Wolfgang Puck. 

1 recipe (24 ounces) pizza dough (see recipe below)

Flour, for dusting

1/4 cup extra-virgin olive oil

1 medium red onion, julienned

1/4 bunch fresh dill, minced, plus 4 small sprigs for garnish

1 cup sour cream or crème fraîche

Freshly ground pepper, to taste

16 ounces smoked salmon, sliced paper-thin

4 heaping tablespoons domestic golden caviar or salmon caviar

4 heaping teaspoons black Oscietra caviar


30 minutes before you're ready to bake the pizzas, preheat the oven to 500ºF with a pizza stone inside.

Prepare pizza crust: Dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with its outer rim a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.

After the dough has been rolled or stretched into four 8-inch circles, place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown.

Make the dill cream: Mix the dill with the sour cream or crème fraîche and freshly ground pepper to taste.

Arrange the pizzas: Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.

Divide the salmon, and arrange decoratively over the cream.

Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden or salmon caviar. Cut each pizza into fourths and serve immediately.


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