American
Wolfgang Puck's Smoked Salmon Pizza
The iconic Spago dish that helped define California cuisine: a crisp thin pizza crust brushed with dill oil, spread with herbed creme fraiche, draped in smoked salmon and crowned with caviar. Pizza reimagined as an elegant appetizer.
42 min
Total time
4
Servings
30 min
Prep
12 min
Cook
advanceddinnerhigh-protein
Ingredients
4 servings
- 4 balls (115 g each) pizza dough, homemade or store-bought
- 60 ml olive oil, divided
- 2 tbsp, chopped fresh dill, plus sprigs for garnish
- 1/4 cup, finely diced red onion
- 2 tbsp, minced chives
- 120 ml creme fraiche
- 225 g, thinly sliced smoked salmon
- 60 g salmon or sturgeon caviar
- to taste salt
- to taste freshly ground black pepper
Make it your way
Instructions
- Step 1.Place a pizza stone in the oven and preheat to 260 C (500 F), or as hot as your oven allows.
- Step 2.Stir the chopped dill into 2 tablespoons of the olive oil to make a dill oil and set aside.
- Step 3.In a small bowl, mix the creme fraiche with the minced chives and a pinch of salt and pepper.
- Step 4.On a floured surface, stretch each dough ball into a thin 20 cm (8 inch) round, building a slightly raised rim.
- Step 5.Brush each round lightly with the remaining plain olive oil and transfer to the hot stone (in batches).
- Step 6.Bake each crust for 8 to 12 minutes, until crisp and golden brown.
- Step 7.Brush the hot baked crusts lightly with the reserved dill oil.
- Step 8.Spread each crust evenly with the chive creme fraiche, leaving the rim bare.
- Step 9.Drape the smoked salmon slices over the creme fraiche to cover the surface.
- Step 10.Scatter the diced red onion over the salmon, then spoon small dollops of caviar evenly across the top.
- Step 11.Garnish with dill sprigs, cut each pizza into wedges, and serve immediately.
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