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Pizza with Smoked Salmon & Caviar
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February 27, 2016 Comments Off on Pizza with Smoked Salmon & Caviar
This pizza was inspired by Wolfgang Puck’s Pizza with Smoked Salmon & Caviar, which became the signature dish at Spago in 1982. This pizza is often served at the Academy Awards after-parties, as it is truly elegant & decadent. In my recipe, I use Green Mountain Cream Cheese & Creek Yogurt, which adds a certain tang, yet is light & delicious. Buy the best caviar you can afford…FineCaviar.Com is a great resource and carries wonderful caviar at a wide variety of prices. Store-bought is fine as well…I usually buy whitefish caviar and it works extremely well in this recipe. Enjoy!
Roll/hand-toss the pizza dough as thin as you can get it. Bake the pizza dough for 8-10 minutes, until nicely browned, & charred in areas, if your oven is hot enough. Remove the pizza crust from the oven & allow to col for a few minutes.
Meanwhile, prepare your other ingredients: whip the cream cheese with a spoon to make sure it's softened, finely dice the cucumber, mince about a tablespoon of dill, & thinly slice the smoked salmon.
Spread the cream cheese over the crust, leaving a 1-inch border or so. Sprinkle the cream cheese with the diced cucumber & minced dil.
Spread the smoked salmon over the cream cheese. Drop mini-spoonfuls of caviar over the entire pizza. Cut the the Pizza with Smoked Salmon & Caviar immediately into wedges & serve.