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Wolfgang Puck is a Hall of Fame chef – this starlight stunner is built on his original ideas – the blonde loves it.

Materials.

  • 1 store bought thin pizza base.
  • 2 tbsp Greek yoghurt.
  • 1 tbsp Hellmans mayonnaise.
  • 1 tbsp heavy cream.
  • 5 tbsp crème fraiche.
  • ½ cup minced dill.
  • Dash of cider vinegar and salt to taste.
  • Juice of I lemon.
  • 2 packs smoked salmon.
  • 1 jar mujjo’l caviar (mullet roes from Publix)
  • 1 spring onion chopped.
  • A few sprigs parsley chopped.
  • Black pepper.

Method.

  1. Whip together the yoghurt, mayo, cream, crème fraiche, dill and vinegar and salt plus a little lemon juice to taste. Chill.
  2. Heat pizza base according to directions.
  3. Cut the cooked pizza into 4 pieces.
  4. Load each piece with slathering of crème fraiche mixture.
  5. Add a layer of smoked salmon, then a layer of caviar.
  6. Sprinkle with spring onions, parsley and a little lemon juice.
  7. Serve with prosecco and watercress – brilliant.