Wolfgang Puck’s Signature Smoked Salmon Pizza Recipe From Spago

• 6 oz pizza dough
  
• 1 tbsp chili and garlic oil
  
• 1/4 cup thinly sliced red onion
  
• 2 tbsp dill cream
  
• 2 1/2 oz thinly sliced smoked salmon
  
• 1 tsp chopped fresh chives
  
• 1 tbsp sevruga caviar (optional)
  

1. 1

   Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.

2. 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. 3

   Brush the dough with the oil and arrange the onions over the pizza.

4. 4

   Bake until the pizza crust is golden brown, 6–8 minutes.

5. 5

   Carefully remove the pizza from the oven and set on a firm surface.

6. 6

   Spread the dill cream over the inner circle and arrange the slices of salmon so that they cover the entire pizza, slightly overlapping the inner border.

7. 7

   Sprinkle the chopped chives around the top.

8. 8

   Using a pizza cutter or a large sharp knife, cut into 4 or 6 slices, and, if you like, spoon a little caviar in the center of each slice. Serve immediately.

To prepare ahead: In step 4, bake the pizza for about 5 minutes. At serving time, reheat from room temperature until browned, and continue with the recipe