Wolfgang Puck BTOBR0010 manual Dill Cream, Pizza with Smoked Salmon Caviar

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

1In a medium bowl, combine all the ingredients and mix well.

2Cover with plastic wrap and refrigerate until ready to use.

Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)

Pizza with Smoked Salmon

and Caviar

1 8-inch pizza

INGREDIENTS

6 ounces pizza dough (See Recipe, p. 27)

1 tablespoon Chile and garlic oil 1/4 cup red onion – thinly sliced

2 tablespoons dill cream (See Recipe, p. 23)

2 1/2 ounces smoked salmon – thinly sliced

1 teaspoon fresh chives – chopped

1 tablespoon sevruga caviar – optional

METHOD

1Place pizza stone on the middle rack of the oven. Set oven on pizza and turn to max. Let it preheat.

2On 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.

3Brush 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 pizza stone.

4Bake until the crust is golden brown, 6 - 8 minutes.

5With 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.

6Arrange the slices of salmon so that they cover the entire pizza, slightly overlapping the raised rim. Sprinkle the chopped chives over the salmon.

7Using a pizza cutter or a large knife, cut the pizza into 4 or 6 slices. If you like, spoon a little caviar in the center of each slice.

Serve immediately.

Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)

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