Foods | Cooking
Hints & Tips
I adapted this recipe from
Wolfgang Puck Cookbook, Random House, 1986. This delicious
pizza is a signature at his Spago Restaurant in Beverly Hills, California. Photo from
Wolfgang Puck's website.
Smoked salmon and caviar are a natural combination for a gourmet pizza. This is
a very easy-to-make, but very gourmet, appetizer or starter dish for the
"grandest" of affairs. What makes this recipe even easier, is making the bread
dough in your bread maker. You can even really "cheat" on this recipe by buying
purchased frozen pizza dough.
Check out more of Linda's
Appetizer Recipes and
To purchase Caviar for your upcoming party, check out
What's Cooking America's Caviar Specials. To purchase Caviar Servers and Bowls and
Mother of Pearl Caviar Spoons check out What's Cooking America's Kitchen Store.
Smoked Salmon and Caviar Pizza Recipe
Yields: 2 (9-inch) pizzas
Prep time: 30 min
Thin Crust Pizza Dough (see recipe below)
Crème Fraiche or sour cream, divided*
4 ounces thinly-sliced
Smoked Salmon (sliced paper thin)
cucumber, sliced as thinly as possible
1 ounce caviar, Beluga, Sevruga, Osetra, or
1 tablespoon finely-chopped fresh chives
* Sour cream may be substituted.
Prepare and bake pizza dough.
Spread a thin layer of 1/2 of the creme fraiche or sour cream over the slightly-cooled pizza crusts.
Arrange the smoked salmon evenly over the top of the creme fraiche or sour cream on each pizza to completely cover.
Layer the cucumber slices over the smoked salmon, overlapping slightly to create a design.
Pizza Cutter or Pizza Wheel or a large sharp knife, cut each pizza into 4 or 6 slices.
On the center of each slice, dab a little bit of
the remaining creme fraiche or sour cream. Place 1/2 to 1 teaspoon of caviar on top and sprinkle with some of the chopped chives.
Thin Crust Pizza Dough:
3/4 cup warm water (110 degrees F.)
1 1/2 tablespoons
1/4 teaspoon salt
2 cups bread
2 teaspoons instant active dry
Add all the ingredients in the bread pan of your
Bread Machine. Process according to
manufacturer's instructions for a dough setting.
Meanwhile preheat the
Pizza Stone or tiles to 450 degrees F. for 30 minutes.
Prepare your toppings (see below).
When the bread machine has completed the dough cycle, remove the dough from the
pan to a lightly oiled surface. Knead the dough several times and form the dough
into an oval; cover with a towel and let rest for 10 minutes.
Roll and stretch the dough into a 14-inch circle. For this recipe, when
kneading, leave the dough a little more wet than usual, as this will help give
it a crispy crust. Divided the pizza dough into two (2) pieces and roll each
section into a 9-inch circle.
Note: Dough may be refrigerated at this point and stored
until ready to use. To store each batch of dough, spray a plastic bag with
nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or
if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the
portions to come to room temperature before they are rolled out.
Place the dough rounds on the prepared
Pizza Peel. Lightly brush with olive oil
to within 1/2-inch of the edge. Transfer the pizzas into the oven and bake for 8
to 12 minutes until golden brown and crisp. Remove from oven and let cool slightly.
Pizza Tip - A common problem is that the topped pizza sticks to the baker's
peel. Giving the peel a quick jerk may work, but it may also jerk your toppings
off the pizza as well. A helpful hint is to put a piece of parchment paper on
the peel instead of using cornmeal. I place the rolled-out pizza dough on the
parchment paper and then add the toppings. The parchment goes into the oven with
the pizza. This makes it easier to slide the pizza off the peel and onto the baking stone.
Makes 2 (9-inch) pizzas.
More Great Recipes Using Caviar:
Caviar Egg Salad
Smoked Salmon and Caviar Pizza
Smoked Salmon Roulades
Stuffed "Deviled" Eggs with Caviar
Twice Baked Potatoes with Caviar
Uptown Deviled Eggs