Wolfgang Puck introduced the Jewish pizza at Spago in the 90s: it’s pizza dough with creme fraiche, smoked salmon and caviar. I didn’t have any caviar tonight, but after a quick jaunt to a high end grocery store in Chelsea (after a movie) I was able to throw together a Jewish pizza in less than 15 minutes. The secret was pre-made pizza dough. Ya, that’s sucky, but desperate times call for desperate measures. I baked the pizza dough in a 450 oven for 10 minutes, after brushing with olive oil and scattering with thinly sliced onions:
Meanwhile, I combined creme fraiche with dill, salt and pepper. Once the pizza cooled down a bit, out of the oven, I spread the creme fraiche mixture on top, laid on the smoked salmon, and sprinkled chopped onion, capers and more dill over the top. The result? Oy vey, was it good! My son the doctor, he kvelled. So don’t be a meshugana, make a Jewish pizza. Put some meat on your bones. And call me–you never call!
WARNING: Jewish pizza may or may not cause unwanted Jewish mother-like symptoms. These may include nosiness, a tendency to meddle, a love for Barbra Streisand, pushiness, red onion breath and/or shpilkes in the geneckteckessoink. Please consult your son the doctor before baking.