Wolfgang Puck's Smoked Salmon Pizza With A Twist

Wolfgang Puck is known for his gourmet cuisine and restaurants scattered across the United States. If you're looking to recreate some of his famous recipes but don't have access to all of the fine ingredients Puck is known for, there are some great alternatives. Recipe developer Jason Goldstein decided to take Wolfgang Puck's smoked salmon pizza recipe and give it a twist, making it more accessible for home cooks. Goldstein is a New York chef and food blogger who shares his creations on Chop Happy. His aim is to make "simple recipes for happy, busy people," and this delicious meal checks the boxes.

When you're in the mood for a gastronomic experience but would rather remain in the comfort of your own home, Goldstein's recipe is a perfect compromise. Thanks to a short ingredient list and simple steps, you'll be able to whip up this pizza with little time and effort. While there are a few variations from Puck's ingredients, the pizza is still topped with smoked salmon. This simple touch of luxury makes the dish perfect for a special dinner at home.

Being the eternal gourmet that he is, Wolfgang Puck's smoked salmon pizza is topped with black or golden caviar and crème fraîche. About his twist, Goldstein says, "This is the less expensive version but just as fabulous." Since caviar isn't generally on the average home cook's shopping list, Goldstein opted out. Instead, scallions and lemon zest add a flavor punch that pairs delightfully with the smoked salmon and is easier on your wallet. Crème fraîche is less common in the United States, so Goldstein chose sour cream for a more accessible option. The two have some similarities, yet crème fraîche has a higher fat content, which makes it creamier, compared with sour cream, which is distinctly tangy.

Once the oven has reached 450 F, transfer the cast iron pan to the middle rack and bake the dough for 10 minutes. When it has browned and cooked through, remove the pan from the oven. Allow the dough to cool down completely before adding the toppings. Goldstein suggests waiting at least 20 minutes, "or even make [it] the night before." Alternatively, he says, "To cool [the] pizza dough quickly, you can put it in the fridge [for] probably 5 minutes."

Finally it's time to add the finishing touches to this masterpiece. Layer the smoked salmon on top of the surface of the pizza. Then, add a few more dollops of sour cream in the middle of the pizza for an extra creamy touch. Top it all off with a sprinkling of chives and you're ready to serve this delicious pizza.

If you have a pizza cutter, use it to slice the pizza into quarters. Otherwise, a sharp knife will work as long as you are careful not to disrupt the layers of smoked salmon too much. In case you don't finish it all at once, Goldstein recommends refrigerating it for no more than two or three days or else the crust will get soggy. And there you have it — a less expensive version of Wolfgang Puck's smoked salmon pizza!