Executive Chef/Owner Wolfgang Puck
LAS VEGAS, NV
[Makes 4 pizzas]
1 recipe pizza dough (follows)
16 oz smoked salmon, sliced paper-thin
1/4 cup extra-virgin olive oil
1 medium red onion, cut into julienne strips
1/4 bunch fresh dill, minced, plush 4 small sprigs for garnish
1 cup sour cream or crème fraîche
Freshly ground pepper
4 heaping T domestic golden caviar
4 heaping t black caviar
Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500ºF.
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.
INGREDIENTS [Pizza dough]
[Makes 4 8-inch pizzas]
1 package active dry or fresh yeast
1 t honey
1 cup warm water (105 to 115 degrees F.)
3 cup all-purpose flour
1 t kosher salt
1 T extra virgin olive oil, plus additional for brushing
Toppings of your choice
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. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the metal blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball that rides around the side of the bowl on top of the blade).
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should feel 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 should stretch easily as it is lightly pulled).
Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
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 to form a smooth, even, firm ball. 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, 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 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.
To make smoked salmon pizza, continue recipe above.