Pizza with Smoked Salmon, Crème Fraîche and Caviar
- Recipe by Wolfgang Puck
- SERVINGS: MAKES FOUR 8-INCH PIZZAS
© Quentin Bacon
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Recipe
Ingredients
- 2 tablespoons chopped chives
- Pizza Dough
- 1/4 cup extra-virgin olive oil
- 6 tablespoons crème fraîche
- 1/2 pound thinly sliced smoked salmon
- 6 tablespoons black or golden caviar (3 ounces)
Directions
- Preheat the oven to 500°. Set a pizza stone in the oven for 30 minutes.
- Knead 1/2 teaspoon of the chives into each ball of pizza dough. On a lightly floured work surface, roll each ball into an 8-inch round. Brush each round with 1 tablespoon of the olive oil, leaving a 1-inch unbrushed rim. Transfer the rounds to a lightly floured baker's peel or the back of a flat cookie sheet dusted with flour. Slide the rounds onto the hot pizza stone and bake for 8 to 10 minutes, or until golden brown.
- Spread the pizza crusts evenly with the crème fraîche and top with the sliced smoked salmon. Place a heaping tablespoon of caviar in the center of each pizza, garnish with the remaining chives and serve immediately.
Wine
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.
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User Reviews
(Average Rating)
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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