Wolfgang Pucks Pizzas With Smoked Salmon And Caviar Recipes

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WOLFGANG PUCK'S PIZZAS WITH SMOKED SALMON AND CAVIAR



Wolfgang Puck's Pizzas With Smoked Salmon and Caviar image

Although New York has long had pizza bragging rights, the modern American version of pizza with toppings that went beyond basil and mozzarella began in Wolfgang Puck's kitchen at Spago in Beverly Hills in the 1980s and started a California pizza trend that spread far and wide.

Provided by Molly O'Neill

Categories     dinner, pizza and calzones, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon minced chives
1 recipe pizza dough (see recipe)
4 tablespoons extra-virgin olive oil
6 tablespoons sour cream or creme fraiche
3 to 4 ounces smoked salmon, cut into paper-thin slices
4 heaping tablespoons domestic golden caviar
1 teaspoon black caviar

Steps:

  • 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.
  • 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 1/4 of the black caviar into each center. Sprinkle the salmon with the remaining chives and serve.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 785 milligrams, Sugar 1 gram

PIZZA WITH SMOKED SALMON AND CAVIAR



PIZZA WITH SMOKED SALMON AND CAVIAR image

Provided by Food Network

Categories     main-dish

Time 1h42m

Yield 4 to 8 servings

Number Of Ingredients 15

3 to 4 ounces smoked salmon
1 recipe Pizza Dough, recipe follows
1/4 cup extra-virgin olive oil
1/2 medium red onion, cut into julienne strips
1/4 bunch fresh dill, minced, plus 4 small sprigs, for garnish
1/3 cup sour cream or creme fraiche
Freshly ground pepper
4 heaping tablespoons domestic golden (whitefish) caviar
1 heaping teaspoon black caviar
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105 to 115 degrees)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra virgin olive oil, plus additional for brushing

Steps:

  • Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F.
  • Cut the salmon into paper-thin slices. Reserve.
  • Roll or stretch the dough into 4 (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 the red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.
  • Mix the dill with the sour cream or creme fraiche and freshly ground pepper to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.
  • Divide the salmon, and arrange decoratively over the cream. 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 caviar.
  • In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
  • In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball).
  • Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
  • Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
  • To prepare each pizza, 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 the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.

PIZZA WITH SMOKED SALMON AND CAVIAR



Pizza with Smoked Salmon and Caviar image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 to 8 servings

Number Of Ingredients 15

3 to 4 ounces smoked salmon
1 recipe Pizza Dough, recipe follows
1/4 cup extra-virgin olive oil
1/2 medium red onion, cut into julienne strips
1/4 bunch fresh dill, minced, plus 4 small sprigs, for garnish
1/3 cup sour cream or creme fraiche
Freshly ground pepper
4 heaping tablespoons domestic golden (whitefish) caviar
1 heaping teaspoon black caviar
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105 to 115 degrees)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra virgin olive oil, plus additional for brushing

Steps:

  • Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F.
  • Cut the salmon into paper-thin slices. Reserve.
  • Roll or stretch the dough into 4 (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 the red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.
  • Mix the dill with the sour cream or creme fraiche and freshly ground pepper to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.
  • Divide the salmon, and arrange decoratively over the cream. 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 caviar.
  • In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
  • In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball).
  • Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
  • Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
  • To prepare each pizza, 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 the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.

PIZZA WITH SMOKED SALMON AND CAVIAR



Pizza with Smoked Salmon and Caviar image

Provided by Food Network

Categories     appetizer

Time 1h35m

Yield 4 to 8 servings

Number Of Ingredients 15

3 to 4 ounces smoked salmon
Pizza Dough, recipe follows
1/4 cup extra-virgin olive oil
1/2 medium red onion, cut into julienne strips
1/4 bunch fresh dill, minced, plus 4 small sprigs, for garnish
1/3 cup sour cream or creme fraiche
Freshly ground pepper
4 heaping tablespoons domestic golden (whitefish) caviar
1 heaping teaspoon black caviar
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105 to 115 degrees)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra virgin olive oil, plus additional for brushing

Steps:

  • Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F.
  • Cut the salmon into paper-thin slices. Reserve.
  • Roll or stretch the dough into 4 (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 the red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.
  • Mix the dill with the sour cream or creme fraiche and freshly ground pepper, to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.
  • Divide the salmon, and arrange decoratively over the cream. 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 caviar.
  • In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
  • In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball).
  • Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
  • Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
  • To prepare each pizza, 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 the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
  • Yield: 4 (8-inch) pizzas

SMOKED SALMON PIZZA



Smoked Salmon Pizza image

Provided by Florence Fabricant

Categories     dinner, appetizer, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

3 to 4 ounces smoked salmon, sliced paper thin
Pizza dough at room temperature (see recipe)
4 tablespoons extra-virgin olive oil
1/2 medium-size red onion, sliced thin
1/4 cup minced fresh dill
1/3 cup sour cream or creme fraiche
Freshly ground black pepper to taste
4 heaping tablespoons domestic golden caviar (optional)
1 heaping tablespoon black caviar (optional)
4 sprigs fresh dill for garnish

Steps:

  • Preheat oven, preferably with a pizza stone inside, to 500 degrees for 30 minutes.
  • While oven is heating, cut salmon into 2-inch squares and reserve.
  • Roll or stretch dough into four 8-inch circles. If using a pizza stone, put the circles on a lightly floured wooden peel. Otherwise put them on an oiled, floured baking sheet.
  • Brush each pizza with olive oil to within 1 inch of the edge and sprinkle with red onion. Put pizzas in the oven and bake 8 to 12 minutes, until crusts are golden brown.
  • While pizzas are baking, mix dill with sour cream and season with pepper.
  • When pizzas are done, transfer to warm dinner plates and spread with the sour cream mixture. Arrange the pieces of salmon on top, and if desired, put a tablespoon of golden caviar in the center of each and spoon a little black caviar on the golden caviar. Garnish each pizza with a sprig of dill and serve.

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