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.

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 Pizza Recipes.

To purchase Caviar for your upcoming party, check out What's Cooking America's Caviar Specials.

Smoked Salmon and Caviar Pizza

Thin Crust Pizza Dough (see recipe below)
1/2 cup Crème Fraiche or sour cream, divided*
4 ounces thinly-sliced smoked salmon (sliced paper thin)
1 cucumber, sliced as thinly as possible
1 ounce caviar, Beluga, Sevruga, Osetra, or American Caviar
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.

Using a pizza cutter 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. Serve immediately.
 

Thin Crust Pizza Dough:
3/4 cup warm water (110 degrees F.)
1 1/2 tablespoons olive oil
1/4 teaspoon salt
2 cups bread flour
2 teaspoons instant active dry yeast

Add all the ingredients in the bread pan of 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.