spago-esque smoked salmon pizza

You guys know how I love a good restaurant knock-off recipe. And this one, is a good one. It’s also particularly handy to know, if you happened to have a bagel bar or charcuterie brunch, and need to use up some of those random leftovers.

It’s base around restaurant legend wolfgang puck, and his beverly hills restaurant, spago. Legend has it that joan collins was in spago and wanted smoked salmon, but the restaurant was out of brioche. So wolfgang improvised with pizza dough and topped it with joan’s favorite caviar. And the world’s most famous pizza was born.

I used inspiration from said bagel bar for mine, and add tomatoes, shallots, and cappers. On the occasion I do have some caviar leftover, I’ll definitely add it as a topper, but it does require some to actually be leftover.

Ingredients:

1/2 a store-bought pizza ball

garlic oil

shallots, thinly sliced

tomatoes, thinly sliced

2-3 tablespoons creme frache

4 oz smoked salmon

fresh dill

capers

Directions:

Preheat oven to 450 degrees.

On a floured surface, form dough into a pizza crust.

Par-bake in the oven for 10 minutes.

Remove from oven, and brush dough with garlic oil. Top with sliced tomatoes and shallots.

Return to the oven and bake for 5 more minutes.

Remove from oven.

Spread with creme frache. Top with salmon.

Sprinkle fresh dill and capers over the top.

Cut into 6 wedges.

Place a spoonful of caviar on each piece, if you choose. And/or if you happen to have any leftover.