Jewish Pizza

"Who doesn't like pizza? This recipe is courtesy of Wolfgang Puck."
photo by a user photo by a user
Ready In:
3hrs 8mins
4 pizzas




  • Dissolve the yeast in the warm water; stir in ½ teaspoon of the honey and set aside for 10 minutes.
  • Mix the remaining 2½ teaspoons honey with the salt, olive oil, and cool water and set aside.
  • Put the flour in the bowl of a food processor. With the processor running, slowly pour the honey-oil mixture in through the feed tube. Then pour in the dissolved yeast. Process until the dough forms a ball on the blade. If it is too sticky, sprinkle on a little more flour.
  • Scrape the dough out onto a lightly floured surface and knead until smooth.
  • Transfer to an oiled bowl and let rest, covered, for 30 minutes.
  • Divide the dough into 4 equal parts.
  • Roll each into a smooth, tight ball. Put on a flat sheet or dish, cover with a damp towel and refrigerate for 1 to 3 hours.
  • One hour before baking, remove the dough from the refrigerator and let it come to room temperature before rolling and shaping.
  • Preheat the oven, preferably with a pizza stone inside, to 500 degrees for 30 minutes while getting the pizza ready.
  • Cut the salmon into 2-inch squares and reserve.
  • Roll or stretch each ball of dough into four 9-inch circles. Put the circles on an oiled, floured baking sheet.
  • Brush each pizza with olive oil to within one inch of the edge and sprinkle with red onion.
  • Put the pizzas in the oven and bake 8 to 12 minutes, until the crusts are golden brown.
  • While the pizzas are baking, mix the dill with the crème fraîche or sour cream and season with pepper.
  • When the pizzas are done, transfer to warm dinner plates and spread with the crème fraiche or sour cream mixture.
  • Arrange the pieces of salmon on top and, if desired, put a tablespoon of golden caviar in the center of each and spoon a little black caviar on the golden caviar.
  • Garnish each pizza with a sprig of dill and serve.

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