Wolfgang Puck BTOBR0010 - Manual (Page 13)

23 24
Pizza with Smoked Salmon
and Caviar
1 8-inch pizza
INGREDIENTS
6 ounces pizza dough (See Recipe, p. 27)
1 tablespoon Chile and garlic oil
1/4 cup red onion – thinly sliced
2 tablespoons dill cream (See Recipe, p. 23)
2 1/2 ounces smoked salmon – thinly sliced
1 teaspoon fresh chives – chopped
1 tablespoon sevruga caviar – optional
METHOD
1 Place pizza stone on the middle rack of the oven. Set oven on pizza
and turn to max. Let it preheat.
2 On a lightly floured surface, stretch or roll out the dough into an
8-inch circle, with the outer edge a little thicker than the inner circle.
3 Brush the dough with the oil and arrange the onion over the pizza.
Slide the pizza peel under the pizza and then slide the pizza onto
the pizza stone.
4 Bake until the crust is golden brown, 6 - 8 minutes.
5 With the pizza peel or a large spatula, carefully remove the pizza
from the oven and set it on the cutting board. Use a knife, an icing
spatula, or the back of a spoon to spread the dill cream over the
inner circle.
6 Arrange the slices of salmon so that they cover the entire pizza,
slightly overlapping the raised rim. Sprinkle the chopped chives
over the salmon.
7 Using a pizza cutter or a large knife, cut the pizza into 4 or 6 slices.
If you like, spoon a little caviar in the center of each slice.
Serve immediately.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)
Dill Cream
4 servings
INGREDIENTS
1 1/2 cups sour cream
3 tablespoons shallots – minced
2 tablespoons fresh dill – chopped
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon ground white pepper
METHOD
1 In a medium bowl, combine all the ingredients and mix well.
2 Cover with plastic wrap and refrigerate until ready to use.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)