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Pizza with Smoked Salmon
and Caviar
1 8-inch pizza
INGREDIENTS
6 ounces pizza dough (See Recipe, p. 41)
1 tablespoon chile and garlic oil
1/4 cup red onion, thinly sliced
2 tablespoons dill cream (See following recipe)
2 1/2 ounces smoked salmon, thinly sliced
1 teaspoon fresh chives, chopped
1 tablespoon sevruga caviar (optional)
METHOD
1
Set selector switch to “Pizza”, and Timer to “10” minutes to
preheat the Lower Pizza Oven. Ensure the retractable handle is in
the “open” position.
2
On a lightly floured surface, stretch or roll out the dough into an 8-
inch circle, with the outer edge a little thicker than the inner circle.
3
Brush the dough with the oil and arrange the onion over the pizza.
Slide the pizza peel under the pizza and then slide the pizza onto
the lower pizza oven rack.
4
Bake until the crust is golden brown, 6 - 8 minutes.
5
With the pizza peel or a large spatula, carefully remove the pizza
from the oven and set it on the cutting board. Use a knife, an icing
spatula, or the back of a spoon to spread the dill cream over the
inner circle.
6
Arrange the slices of salmon so that they cover the entire pizza,
slightly overlapping the raised rim. Sprinkle the chopped chives over
the salmon.
7
Using a pizza cutter or a large knife, cut the pizza into 4 or 6 slices
(Do not cut pizza on the lower pizza oven rack.) If you like, spoon
a little caviar in the center of each slice. Serve immediately.
Recipe courtesy Wolfgang Puck.
Dill Cream
4 servings
INGREDIENTS
1 1/2 cups sour cream
3 tablespoons shallots, minced
2 tablespoons fresh dill, chopped
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon ground white pepper
METHOD
1
In a medium bowl, combine all the ingredients and mix well.
2
Cover with plastic wrap and refrigerate until ready to use.
Recipe courtesy Wolfgang Puck.
24LConvecOven&PizzaDrawer 8/25/06 12:16 PM Page 49
