If I'm being honest, G and I aren't particularly creative when it comes to pizza, which we make every Sunday. Even when I have the best of intentions, by the time I'm done making the dough and cleaning up, I often find myself making a margarita pizza... again. We top it with Rao's Vodka Sauce, some sliced mozzarella, and fresh basil, if we have it on hand. But every once in a while, I'll plan in advance and end up with something truly magical:
A couple of weeks ago, I set out to create a pizza loosely inspired by the famous smoked salmon pizza at Wolfgang Puck's restaurant, Spago. We picked up high-quality lox at The Joint, bought fresh dill, and baked the dough in our pizza oven with some olive oil and thinly sliced shallots. While the baked crust came to room temperature, G used our mini Cuisinart to blend chopped dill with creme fraîche. Using a spatula, I spread a thin layer across the crust, then added smoked salmon, salmon roe, and a squeeze of lemon. It was as delicious of a pizza as I can ever remember having—like the best bagel you'll ever have, and perfect for summer.
A few other flavor combos we're also loving:
Fennel Sausage + Jalapeno
Goat Cheese + Caramelized Onion
Pepperoni + Black Olives
White Pizza + Pesto
Salad Greens + Vinaigrette