Pizza with Smoked Salmon, Crème Fraîche and Caviar
- Recipe by Wolfgang Puck
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Pairing Suggestion
A simple, crisp Sauvignon Blanc is all that's needed to complement these upscale pizzas. The 1997 Michel Lynch from Bordeaux and the 1998 Mulderbosch from South Africa are both good choices.
Pizza with Smoked Salmon, Crème Fraîche and Caviar
- Recipe by Wolfgang Puck
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© Quentin Bacon
Pizza with Smoked Salmon, Crème Fraîche and Caviar
It is really not worth adding the chives to the dough - I opted for thinly sliced red onions sprinkled on after brushing with olive oil. Slice the pizzas into 8 triangles after spreading with creme fraiche and topping with smoked salmon. Then put another small dollop of creme fraiche and the caviar on top. Sprinkle with chives or parsley. Lovely with champagne!
Posted by: duntel on January 1, 2009
- From The Birth of a Classic
- Published July 1999
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