Serves: 16
Yields: 4 8-inch pizzas
Notes:
This is the signature pizza at Wolfgang Puck's legendary Spago
Ingredients:
1 recipe Pizza Dough
1/4 cup(s) extra-virgin olive oil
1 medium red onion, cut into julienne strips
1/4 bunch(es) fresh dill, minced
4 sprig(s) fresh dill, for garnish
1 cup(s) sour cream or crème fraîche
Freshly ground pepper
16 ounce(s) smoked salmon, sliced paper-thin
4 tablespoon(s) (heaping) domestic golden caviar
4 tablespoon(s) (heaping) black caviar
Procedure:
Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F.
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.
Mix the dill with the sour cream or crème fraîche 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. Cut each pizza into fourths and serve immediately.
Recipe Author: Chef Wolfgang Puck
Original Photograph By: John Ormond
Photograph Retouched By: Recipe Spy
Restaurant: Spago Beverly Hills, 176 North Canon Dr.,Beverly Hills, California
Source: http://www.delish.com/recipefinder/pizza-smoked-salmon-caviar-recipe