search in

Pizza with Smoked Salmon and Caviar

Pizza with Smoked Salmon and Caviar
© Wolfgang Puck
Home Food & Drinks Recipes Cooking Pizza with Smoked Salmon and Caviar

Pizza with Smoked Salmon and Caviar

Pizza

Probably one of the most legendary dishes that Wolfgang Puck serves every year at the Oscars in Hollywood.

Wolfgang Puck

For 4 pizzas, diameter: 20 cm

For the dough:

Ingredients
1 packet dry or fresh yeast
1 teaspoon(s) honey
240 ml warm water (approx. 45 °C)
720 g flour, preferably 00
1 teaspoon(s) table salt
1 tablespoon(s) extra virgin olive oil and some additional oil for brushing

For the topping:

Ingredients
450 smoked salmon, sliced very thinly
60 extra virgin olive oil
1 medium red onion, peeled and thinly sliced
1/4 bunch dill, chopped; and reserve 4 small sprigs for decoration
240 sour cream or crème fraîche
freshly ground pepper
4 heaped tablespoon(s) golden caviar (alternatively: char caviar)
4 heaped tablespoon(s) black caviar
  • Dissolve the honey and yeast in 60 ml warm water in a bowl. Put the dough hook in the food processor and then mix the flour and salt together. Add the oil, the yeast mixture and the remaining water and slowly mix in.
  • Knead for 5 minutes until the dough separates from the edge of the bowl.
  • Place the dough on a clean work surface and knead with your hands for another 2 to 3 minutes. The dough should feel soft and smooth.
  • Cover the dough with a clean, damp cloth and leave to rise in a warm place for 30 minutes. Preheat the oven (ideally with a pizza stone) to 260 °C for 30 minutes on the middle shelf.
  • Divide the dough into four balls. Each should weigh about 170 g. Pull the edges of the balls slightly downwards and at the bottom into the middle. Repeat four to five times until a round soft ball is formed. Then roll the dough ball on a non-floured surface with your hands until it forms a uniform ball.
  • Then let the dough balls rise again under a damp cloth for 20 to 25 minutes. If you want to prepare the dough, you can wrap it in plastic wrap at this time and store it in the refrigerator for up to 2 days.
  • To prepare the pizzas, roll the dough ball in flour, tap off the excess flour and then roll out the dough on a lightly floured surface until it has a diameter of 20 centimetres. The edge should be a little thicker than the inside of the pizza.
  • Place the dough patties on a wooden board lightly sprinkled with flour. Brush the entire pizza except the edge with olive oil and spread the sliced red onion strips on top.
  • Bake the pizzas (on the pizza stone) for 8 to 12 minutes until a golden brown crust has formed.
  • Mix the dill with the sour cream or the crème fraîche and then season with freshly ground pepper.
  • Spread over the pizza bases and then arrange the thinly sliced salmon and caviar on top, slice the pizzas and serve immediately.
Wolfgang Puck
More by Wolfgang Puck
Discover more
Find out more
With the right ingredients, pizza can be healthy
Pizza
How Pizza Can Be Healthy
Great taste, lots of carbohydrates, often a lot of fat: Pizza is popular, but it doesn't exactly...
By Burkhard Maria Zimmermann
Pizza Margherita
Pizza
Pizza Margherita
The culinary epitome of Naples! The "Margherita" is a classic among pizzas and was invented in 1889...
By Luigi Barbaro
Pizza Dough - Roman
Pizza
Pizza Dough - Roman
Recipe for a slightly thinner, crispy pizza - enough for eight medium-sized pizzas.

The best

The Best Rosé Wines from Burgenland, Austria – Vintage 2014 The Best Rosé Wines from Austria – Vintage 2012 The Best Sparkling Wines from Lower Austria – Vintage 2007 The Best Red Wines from Italy – Vintage 2003 The Best Red Wines from Germany – Vintage 2019
Petit Verdot: the best wines from Sicily in Italy Chardonnay: the best wines of the vintage 1999 Syrah: the best wines of 2018 from Provence-Alpes-Côte-d’Azur Grüner Veltliner: the best wines of the vintage 2012 from Austria Cabernet Blanc: the best wines of the vintage 2019 from Germany
Sunday Opening – restaurants in Canton of Geneva Credit Cards accepted – restaurants in Tyrol Sunday Opening – restaurants in Innsbruck Barrier-free – restaurants in Baden-Württemberg Credit Cards accepted – restaurants in Brixen
Riesling: the best wines of the vintage 2013 from Austria Top wines from France from 2000 in the price range €€€€€ Pinot Meunier: the best wines from Baden-Wuerttemberg in Germany Red Wine 2015: the best wines from Carinthia, Austria Malbec: the best wines of the vintage 2010 from France