Signature Smoked Salmon Pizza Kit – 2 Pack

Many of Wolfgang Puck’s creations have become nothing short of legendary over the years, and his most iconic dish is his smoked salmon pizza, which helped put Spago on the map and pioneered California-style pizza as we know it. This kit includes this iconic dish: the pizza tops a hand-tossed crust with house-smoked salmon, dill crème, and trout roe.

Wolfgang Puck has revolutionized the dining and events landscape with a singular focus: exceeding expectations whenever guests gather for a meal. Austrian-born Chef Wolfgang Puck founded Wolfgang Puck Catering in 1998, introducing best-in-class catering and dining services to diverse environments. The team continues to set the standard for culinary excellence, bringing Wolfgang’s legendary combination of innovative cuisine and refined service to the world’s most renowned corporate, cultural, and entertainment clients.

MORE DETAILS

This package serves 4 people and includes:

• 2 Pizza Shells (each 9 oz.)
• 2 Smoked Salmon Platters (each 4 oz.)
• 2 bags Dill Crème Fraiche (each 2 oz.)
• 2 jars Trout Roe (each 2 oz.)
• Each pizza shell measures 12″

INSTRUCTIONS / STORAGE

• Chef Wolfgang Puck ships Tuesday-Thursday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Ships with ice packs, may thaw in transit.
• Upon package receipt, please remove all items and place in the refrigerator for a minimum of 2 hours prior to preparing.
• Please prepare or consume within 2 days of receipt.

To Serve

• Remove all ingredients listed above from the refrigerator
• Preheat the oven to 425°F.
• Remove pizza shell from the packaging, place on a baking sheet and bake for 2-3 minutes.
• Remove from the oven and place on wood board.
• Cut tip of the Dill Crème Fraîche package with scissors. Starting one inch from the edge, drizzle sauce evenly over the middle of the crust. Smooth over the area with the back of a spoon.
• Remove the smoked salmon from the pouch, leaving the salmon on the board. Invert the board on top of the pizza shell (salmon face down) and remove the cardboard. If the salmon sticks, gently slide a knife between the salmon and the cardboard to release it.
• Using a pizza cutter or sharp knife, slice pizza into 8 even slices.
• Add dollops of roe to each piece and garnish with chives (optional as it is not provided).
• Enjoy!

Ingredients

• Smoked Salmon Pizza – Salmon, Sour Cream, Flour, Kosher Salt, Trout Roe, Red Onion, Water, Light Brown Sugar, Semolina Flour, Neapolitan-style Pizza Flour, Olive Oil, Garlic, Black Pepper, Dill, Cumin Seed, Fennel Seed, Lemon Juice, Honey, Shallot, Yeast, Cloves, Whitepepper, Thyme, Bay Leaf