Wolfgang Puck's Pizzas With Smoked Salmon and Caviar
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon minced chives
- 1recipe pizza dough (see recipe)
- 4tablespoons extra-virgin olive oil
- 6tablespoons sour cream or creme fraiche
- 3 to 4ounces smoked salmon, cut into paper-thin slices
- 4heaping tablespoons domestic golden caviar
- 1teaspoon black caviar
Nutritional analysis per serving (4 servings)
378 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 15 grams protein; 785 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 500 degrees and put a pizza stone inside. Knead 2 teaspoons of the minced chives into the pizza dough. Roll or stretch the dough into four 8-inch circles. Place the pizzas on a lightly floured wooden peel or board. (Work in batches.) Brush the centers of the circles with olive oil to within 1 inch of the edges.
- Step 2
Slide the pizzas onto the stone and bake 8 to 10 minutes, or until golden brown. Transfer to serving plates and spread with the sour cream or creme frache. Arrange the salmon slices over the top. Place a tablespoon of the golden caviar in the center of each pizza and spoon ¼ of the black caviar into each center. Sprinkle the salmon with the remaining chives and serve.
Private Notes
Comments
This is not the recipe for the current spago smoked salmon pizza. This article was from 1999. The recipe is adapted from Wolfgang Puck Cookbook from 1986. Wolfgang puck has since made this pizza on videos you can find on YT. In those videos, he states that the sauce is made of sour cream AND creme fraiche with dill, shallots, lemon juice and pepper. Without this, I think the recipe as is will be pretty bland.
I adapted this recipe to use on heavy stoneground crackers. I also used fresh lumpfish caviar, black. I did not use the golden caviar. I am thinking that one could use a pre-prepared crust for this recipe as well to make it an easier recioe. Also, frozen dough is available in most grocery stores. Caviar is not available at all stores ... I got mine at Mariano’s.
bland, waste of smoked salmon and caviar.
This is not the recipe for the current spago smoked salmon pizza. This article was from 1999. The recipe is adapted from Wolfgang Puck Cookbook from 1986. Wolfgang puck has since made this pizza on videos you can find on YT. In those videos, he states that the sauce is made of sour cream AND creme fraiche with dill, shallots, lemon juice and pepper. Without this, I think the recipe as is will be pretty bland.
I adapted this recipe to use on heavy stoneground crackers. I also used fresh lumpfish caviar, black. I did not use the golden caviar. I am thinking that one could use a pre-prepared crust for this recipe as well to make it an easier recioe. Also, frozen dough is available in most grocery stores. Caviar is not available at all stores ... I got mine at Mariano’s.
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