Operating instructions

64
Pizza with Smoked Salmon
and Caviar
One 8-inch pizza
INGREDIENTS
6 ounces pizza dough (See recipe, p. 49)
1 tablespoon Chile & Garlic Oil (See recipe, p. 63)
1/4 cup red onion, thinly sliced
2 tablespoons dill cream (See recipe, p. 60)
2 1/2 ounces smoked salmon, thinly sliced
1 teaspoon fresh chives, chopped
1 tablespoon sevruga caviar (optional)
METHOD
1 Preheat the lower pizza oven to 400°F.
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 Brush the dough with the oil and arrange the onion over the pizza.
Slide pizza peel or large spatula under the pizza and then slide the
pizza onto the pizza rack.
4 Once the oven is preheated, place the pizza on the rack and bake
until the crust is golden brown, 6 - 8 minutes.
5 With 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.
6 Arrange the slices of salmon so that they cover the entire pizza,
slightly overlapping the raised rim. Sprinkle the chopped chives over
the salmon.
7 Using 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)
63
Brushetta Trio
Makes 7 Servings
INGREDIENTS
21 slices batard or good French bread, sliced 1 inch thick
1/2 cup olive oil
3 garlic cloves
1 cup goat cheese, softened
1 cup olive tapenade, store-bought
1 cup roasted peppers, store-bought
7 white anchovies
1 cup garlic aioli
1 tomato, blanched*, seeded and cut into 7 even petals
7 slices Parmesan cheese
1/4 cup aged balsamic vinegar
METHOD
1 Preheat the lower pizza oven to 400°F.
2 Lightly oil all the bread slices on both sides and toast in pizza oven.
Rub the bread slices with garlic cloves.
3 Spread softened goat cheese on the first 7 pieces of the bread and
top with the olive tapenade.
4 On the next 7 slices of bread, spread softened goat cheese on and
top with roasted peppers and white anchovies.
5 On the last 7 slices of bread, spread with the garlic aioli. Place confit
tomato* on top and then the Parmesan slices.
6 Drizzle olive oil and aged balsamic vinegar on each piece.
7 Season each piece with salt and sugar. Bake for 20 minutes.
* To blanch tomatoes, place in boiling salted water for 15 seconds.
Remove and place them into ice water. For this recipes, peel and quarter
the tomatoes, remove the seeds and place on a sheet pan; cover half
way with olive oil.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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