TexasBoard

If you’ve eaten a lamb shawarma from a Mediterranean restaurant, you might think it’s too complicated to make at home. I’m here to convince you otherwise! Every component of these pita bread sandwiches is simple to make and delicious on its own, but combine them and you’ll have a spectacularly delicious meal.

Ingredients:

4 homemade pita breads
4 large green leaf lettuce leaves
1 recipe Tzatziki Sauce
1 recipe Quick Pickled Red Onions
1 recipe Easy Cumin Lamb
4 ounces feta cheese crumbled

Instructions:
One Day Ahead:

1. If making homemade pita bread, make dough and refrigerate.

2. Drain yogurt and cucumber as directed in steps 1 and 2 of Tzatziki recipe.

3. Make Quick Pickled Red Onions.

The Day Of:

1. Roll out and bake pita breads as instructed in recipe.

2. Finish Tzatziki sauce.

3. Prepare Easy Cumin Lamb.

4. To Assemble Lamb Shawarmas:
Place one lettuce leaf on a pita bread. Spread with a generous amount of tzatziki and top with several rings of pickled red onion. Top with 1/4 of the cumin lamb and sprinkle with 1/4 of the feta cheese. Repeat with remaining pita breads and serve.

This recipe taken from here.

"Lamb marinated with yogurt, lemon juices, garlic and seasonings is cooked quickly in a skillet. These sandwiches are a delight for all the senses. The lamb can be served over rice instead of being made into sandwiches. This marinade also works well with beef."

Ingredients:

2 cups plain yogurt
1/4 cup distilled white vinegar
1/4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon dried oregano
2 bay leaf
3 1/2 pounds boneless leg of lamb, trimmed of fat, and cut into thin strips
2 tablespoons olive oil
8 (8 inch) pita bread rounds
2 tomatoes, thinly sliced
1 onion, thinly sliced
1/2 bunch fresh mint leaves

Directions:

1. Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight.

2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve.

This recipe taken from here.

Ingredients:
1 1/2 pounds boned leg of lamb
2 cups thinly sliced onion
1/3 cup fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon black pepper
1/4 teaspoon salt 5 thyme sprigs
6 (7-inch) pitas Yogurt-Tahini Dip
1/2 cup red onion slices, separated into rings
1/4 cup chopped fresh mint
12 (1/4-inch-thick) slices tomato, halved
3 gherkin pickles, thinly sliced lengthwise

Directions:

1. Trim fat from lamb. Combine 2 cups onion and next 6 ingredients (onion through thyme) in a large zip-top plastic bag. Add lamb to bag; seal. Marinate in refrigerator 2 hours, turning occasionally. Remove lamb from bag; discard marinade.

2. Preheat oven to 350°.

3. Place lamb on a broiler pan; insert meat thermometer into thickest portion of lamb. Bake at 350° for 1 hour or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 15 minutes. Slice lengthwise into thin strips.

4. Spread each pita with about 2 1/2 tablespoons Yogurt-Tahini Dip. Divide lamb, red onion, mint, tomato, and pickles evenly among each pita; roll up. Serve immediately.

This recipe taken from here.

The famous smoked salmon pizza on the menu at Wolfgang Puck’s Spago restaurant in Los Angeles, California is a decadent affair: traditional olive oil is replaced with the bold flavors of chili and garlic oil, fresh dill creme fraiche (dill cream) takes the place of mozzarella cheese, and the caviar adds an extra layer of luxury. The now-famous Wolfgang Puck pizza recipe allegedly came about one night, when Joan Collins ordered smoked salmon with brioche; Puck improvised a pizza twist on the classic bagel and cream cheese, complete with red onions and fresh dill, to make up for the fact that he was out of bread.

"When I first opened the original Spago restaurant, this became the signature pizza. Now, we don’t usually have it on the menu, but all the regular customers know they can always get it at Spago. A glass of Champagne is its perfect partner. If you feel decadent you can top the pizza with sevruga caviar!”

— Wolfgang Puck

Recipe: Smoked Salmon Pizza

Ingredients:

6 oz pizza dough
1 tbsp chili and garlic oil
1/4 cup thinly sliced red onion
2 tbsp dill cream
2 1/2 oz thinly sliced smoked salmon
1 tsp chopped fresh chives
1 tbsp sevruga caviar (optional)

Directions:

1. Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
2. On a lightly floured surface, stretch or roll out the dough into an 8-inch circle, with the outer edge a little thicker than the inner circle.
3. Brush the dough with the oil and arrange the onions over the pizza.
4. Bake until the pizza crust is golden brown, 6–8 minutes.
5. Carefully remove the pizza from the oven and set on a firm surface.
6. Spread the dill cream over the inner circle and arrange the slices of salmon so that they cover the entire pizza, slightly overlapping the inner border.
7. Sprinkle the chopped chives around the top.
8. Using a pizza cutter or a large sharp knife, cut into 4 or 6 slices, and, if you like, spoon a little caviar in the center of each slice. Serve immediately.

To prepare ahead: In step 4, bake the pizza for about 5 minutes. At serving time, reheat from room temperature until browned, and continue with the recipe

Recipe Written by MasterClass

https://www.youtube.com/watch?v=f85H5PFV9xM

Ingredients (Serves 2):

8 oz pizza dough
1 tbsp olive oil
1 large clove garlic, very thinly sliced
1 tbsp red onion, very thinly sliced
1⁄2 cup sour cream
1 tbsp fresh dill, chopped
1 tbsp shallots, minced
1⁄2 tbsp lemon juice, freshly squeezed
2 1⁄2 oz salmon, thinly sliced
1 tsp fresh chives, chopped
1 fresh dill, for garnish

Directions:

1. Place a pizza stone on the middle rack of the oven and preheat to 500 degrees F (260 degrees C).

2. On a lightly floured surface, stretch or roll out the dough into an 8 inch circle, with the outer edge a little thicker than the inner circle. Brush dough with olive oil. Arrange garlic and onions over the pizza.

3. Bake until the crust is golden brown, 6 to 8 minutes.

4. Meanwhile, make dill cream by adding sour cream, dill, shallots, and lemon juice to a bowl and thoroughly mixing.

5. Remove pizza from the oven and place it on a cutting board. Spread dill cream over the inner circle. Arrange slices of salmon so they cover the entire pizza, slightly overlapping the raised edge. Sprinkle chives and a little dill over the salmon. Using a pizza cutter or a large sharp knife, cut the pizza into 4 slices. Serve immediately.

This recipe taken from here.

Although New York has long had pizza bragging rights, the modern American version of pizza with toppings that went beyond basil and mozzarella began in Wolfgang Puck’s kitchen at Spago in Beverly Hills in the 1980s and started a California pizza trend that spread far and wide.

INGREDIENTS:

1 tablespoon minced chives
1 recipe pizza dough (see recipe)
4 tablespoons extra-virgin olive oil
6 tablespoons sour cream or creme fraiche
3 to 4 ounces smoked salmon, cut into paper-thin slices
4 heaping tablespoons domestic golden caviar
1 teaspoon black caviar

PREPARATION:

1. Preheat the oven to 500 degrees and put a pizza stone inside. Knead 2 teaspoons of the minced chives into the pizza dough. Roll or stretch the dough into four 8-inch circles. Place the pizzas on a lightly floured wooden peel or board. (Work in batches.) Brush the centers of the circles with olive oil to within 1 inch of the edges.

2. Slide the pizzas onto the stone and bake 8 to 10 minutes, or until golden brown. Transfer to serving plates and spread with the sour cream or creme frache. Arrange the salmon slices over the top. Place a tablespoon of the golden caviar in the center of each pizza and spoon 1/4 of the black caviar into each center. Sprinkle the salmon with the remaining chives and serve.

This recipe taken from here.

https://www.youtube.com/watch?v=X8kaToTLJ3A

Hollywood's A-listers are served Wolfgang Puck's signature smoked salmon and caviar pizza at the annual Oscars Governors Ball - and now you have a chance to taste it, too! Tetsu Yahagi, chef de cuisine at Wolfgang Puck's Spago Beverly Hills, shows us how to take the luxurious pizza from restaurant grade to homemade. What's the secret to this celebrity favorite? Watch the video now to find out - and keep reading to get the Wolfgang Puck's pizza recipe.

Ingredients:

1 recipe (24 ounces) pizza dough (see recipe below)
Flour, for dusting
1/4 cup extra-virgin olive oil
1 medium red onion, julienned
1/4 bunch fresh dill, minced, plus 4 small sprigs for garnish
1 cup sour cream or crème fraîche
Freshly ground pepper, to taste
16 ounces smoked salmon, sliced paper-thin
4 heaping tablespoons domestic golden caviar or salmon caviar
4 heaping teaspoons black osetra caviar

Directions:

30 minutes before you're ready to bake the pizzas, preheat the oven to 500ºF with a pizza stone inside.

Prepare pizza crust: Dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with its outer rim a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.

After the dough has been rolled or stretched into four 8-inch circles, place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown.

Make the dill cream: Mix the dill with the sour cream or crème fraîche and freshly ground pepper to taste.

Arrange the pizzas: Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.

Divide the salmon, and arrange decoratively over the cream.

Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden or salmon caviar. Cut each pizza into fourths and serve immediately.

Makes 4 8-inch pizzas.

Video and Recipe Credit: POPSUGAR Food. (2012)