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Pizza With Smoked Salmon and Caviar

Pizza With Smoked Salmon and Caviar

From Wolfgang Puck


  1. 1 recipe (24 ounces) pizza dough (see recipe below)
    Flour, for dusting
    1/4 cup extra-virgin olive oil
    1 medium red onion, julienned
    1/4 bunch fresh dill, minced, plus 4 small sprigs for garnish
    1 cup sour cream or crème fraîche
    Freshly ground pepper, to taste
    16 ounces smoked salmon, sliced paper-thin
    4 heaping tablespoons domestic golden caviar or salmon caviar
    4 heaping teaspoons black osetra caviar


  1. 30 minutes before you're ready to bake the pizzas, preheat the oven to 500ºF with a pizza stone inside.
  2. Prepare pizza crust: Dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with its outer rim a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
  3. After the dough has been rolled or stretched into four 8-inch circles, place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown.
  4. Make the dill cream: Mix the dill with the sour cream or crème fraîche and freshly ground pepper to taste.
  5. Arrange the pizzas: Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.
  6. Divide the salmon, and arrange decoratively over the cream.
  7. Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden or salmon caviar. Cut each pizza into fourths and serve immediately.
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