Wolfgang Puck’s Oscar winning Smoked Salmon Pizza

Ingredients

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 osetra caviar

Directions

1. 30 minutes before you’re ready to bake the pizzas, preheat the oven to 500ºF with a pizza stone inside.
2. 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.
3. 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.
4. Make the dill cream: Mix the dill with the sour cream or crème fraîche and freshly ground pepper to taste.
5. Arrange the pizzas: Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.
6. Divide the salmon, and arrange decoratively over the cream.
7. 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.

Information

Category

Pizza, Main Dishes

Yield

4  8-inch pizzas

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Chef Judi’s way:

Use pre made Italian style flat bread

Mix cream cheese with mascarpone and fresh chopped chives. Spread n pizza crust/flatbread. Top with crumbled goat cheese and bake at 375 degrees for about 15 minutes.

Remove and top with smoked salmon bits (I like Ducktrap), shopped scallions and mined red onion. Add doloops of sour creamer and fresh dill