Pizza With Smoked Salmon And Caviar Recipes

PIZZA WITH SMOKED SALMON AND CAVIAR

Steps:

• Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F.
• Cut the salmon into paper-thin slices. Reserve.
• Roll or stretch the dough into 4 (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 the red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.
• Mix the dill with the sour cream or creme fraiche 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.
• 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 fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball).
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be 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 will stretch as it is lightly pulled).
• 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. 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, the 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 the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.

PIZZA WITH SMOKED SALMON AND CAVIAR

Steps:

• Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F.
• Cut the salmon into paper-thin slices. Reserve.
• Roll or stretch the dough into 4 (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 the red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.
• Mix the dill with the sour cream or creme fraiche 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.
• 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 fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball).
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be 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 will stretch as it is lightly pulled).
• 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. 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, the 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 the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
• Yield: 4 (8-inch) pizzas

SMOKED SALMON PIZZA

Steps:

• 1. Preheat the oven to 500°F.
• 2. On a lightly floured surface, roll the dough out into a 10-inch round. Transfer dough to a rimless baking sheet; brush with olive oil. Scatter sliced onion over the top. Bake until crust is golden brown, 6 to 8 minutes. Let cool 5 minutes.
• 3. Spread the Dill Cream over the top to within an inch of the edge. Arrange the salmon to cover the surface entirely. Use a pizza wheel to slice into 6 pieces.

PIZZA WITH SMOKED SALMON AND CAVIAR

Steps:

• Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F.
• Cut the salmon into paper-thin slices. Reserve.
• Roll or stretch the dough into 4 (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 the red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.
• Mix the dill with the sour cream or creme fraiche 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.
• 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 fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball).
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be 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 will stretch as it is lightly pulled).
• 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. 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, the 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 the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.

PIZZA WITH SMOKED SALMON AND CAVIAR

Steps:

• Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F.
• Cut the salmon into paper-thin slices. Reserve.
• Roll or stretch the dough into 4 (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 the red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.
• Mix the dill with the sour cream or creme fraiche 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.
• Pizza Dough:
• 1 package active dry or fresh yeast
• 1 teaspoon honey
• 1 cup warm water (105 to 115 degrees)
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoons extra virgin olive oil, plus additional for brushing
• 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 fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball).
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be 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 will stretch as it is lightly pulled).
• 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. 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, the 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 the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
• Yield: 4 (8-inch) pizzas

SMOKED SALMON, DILL AND GOAT CHEESE PIZZA

Steps:

• Let dough rise in warm draft-free area until doubled, about 1 hour.
• Preheat oven to 450°F. Butter 12-inch-diameter pizza pan. Knead dough briefly on floured surface. Sprinkle 1/4 cup dill over and knead dough until dill is well incorporated. Roll out dough on lightly floured surface to 12-inch round. Transfer to prepared pan. Build up edges of dough to form rim. Brush dough lightly with olive oil. Sprinkle 1/4 cup dill over, then goat cheese. Top with onion. Bake until cheese melts and crust is golden brown, about 20 minutes. Sprinkle smoked salmon, olives and remaining 1/4 cup dill over.

WOLFGANG PUCK'S PIZZAS WITH SMOKED SALMON AND CAVIAR

Steps:

• Preheat the oven to 500 degrees and put a pizza stone inside. Knead 2 teaspoons of the minced chives into the pizza dough. Roll or stretch the dough into four 8-inch circles. Place the pizzas on a lightly floured wooden peel or board. (Work in batches.) Brush the centers of the circles with olive oil to within 1 inch of the edges.
• Slide the pizzas onto the stone and bake 8 to 10 minutes, or until golden brown. Transfer to serving plates and spread with the sour cream or creme frache. Arrange the salmon slices over the top. Place a tablespoon of the golden caviar in the center of each pizza and spoon 1/4 of the black caviar into each center. Sprinkle the salmon with the remaining chives and serve.

SMOKED SALMON PIZZA

Steps:

• Preheat oven, preferably with a pizza stone inside, to 500 degrees for 30 minutes.
• While oven is heating, cut salmon into 2-inch squares and reserve.
• Roll or stretch dough into four 8-inch circles. If using a pizza stone, put the circles on a lightly floured wooden peel. Otherwise put them on an oiled, floured baking sheet.
• Brush each pizza with olive oil to within 1 inch of the edge and sprinkle with red onion. Put pizzas in the oven and bake 8 to 12 minutes, until crusts are golden brown.
• While pizzas are baking, mix dill with sour cream and season with pepper.
• When pizzas are done, transfer to warm dinner plates and spread with the sour cream mixture. Arrange the pieces of salmon on top, and if desired, put a tablespoon of golden caviar in the center of each and spoon a little black caviar on the golden caviar. Garnish each pizza with a sprig of dill and serve.

LAVASH PIZZA WITH SMOKED SALMON

Steps:

• Heat the oven to 375 degrees. Place the lavash on a baking sheet. Bake for 8 to 10 minutes, just until the edges are crisp and browned. Remove from the heat, brush with the oil and set aside.
• Mix together the yogurt, lemon juice and 1 teaspoon dill or chives. Season to taste with salt and pepper. Spread over the lavash in a thin layer. Top with overlapping slices of smoked salmon. Sprinkle the salmon with chives, grind on some pepper and serve.