Hollywood Chef To The Stars: Wolfgang Puck's Smoked Salmon Pizza | This Morning

Taste of Hollywood to the studio today because we're joined by the man who creates the food at the Oscars. Well, Wolfgang Puck is here to share one of his favourite recipes and this is one he served to Dame Joan Collins. This is a beautiful smoked salmon pizza here. Before we start with that though, I want to ask your opinion on something. Because Nigella Lawson posted her which is spaghetti with marmite. Pasta, butter, cheese, marmite. We've got it here. I don't know. I prefer my smoked salmon pizza. We thought we'd give it a go because we'll move on to you. This is just a starter for us. And I said I thought it was a really good idea because I absolutely love marmite. I understand it will split the nation. It'll give it a little bit of umami. So there you go. That's fantastic. And marmite. Lovely. A little pepper maybe. A little bit of pepper. Good plan. Thank you, chef. Is that pepper? No, it's salt. That's salt. You'll never complain about that. Here is the pepper. I love cacio e pepe. You know, it's my favourite pasta. There's a lot of pepper and brown butter. Let's do yours. Okay, now we're going to make this smoked salmon pizza. You know, the first time I did it was actually for Joan Collins. And we used to make smoked salmon at the restaurant all the time. We ran out of bread. And I said, okay, I just gonna stretch some pizza dough and bake it because we used to make pizzas and everything and bake it and give it to her. And then at that moment, I said, maybe I just put it all together, you know, put the smoked salmon on top with the dill cream, the caviar and everything. I served it to her and I tasted the pizza. I said, Jesus Christ, this is... It works. This is really good. I was impressed. With the warm dough, the crispy dough and then you have... And did Joan approve? She loves it. Now, every time she comes to the restaurant and sometimes they don't know they sent her the pizza without caviar and she's not really happy. And your restaurant is where? Well, we have Spago in Beverly Hills where we started that. But we have a restaurant right here on Park Lane Cut where we make the pizza. I have a chef there, Elliot. He's amazing. He works with us in Los Angeles. And he actually is as good as me now. So I think maybe they don't need me in England, but I love London. So I love to come here. So we serve it there. The bar and the restaurant for people we know or if they just order it plain off the menu. I'm just watching you do this. I mean, you are the master. Yeah. So you see how easy it is? You want to do one too? Well, I'll be rubbish because you made that look easy, but I'll do this. So now... Okay. It's like driving a car. Very good. Constantly turning. You're just turning left. Is it on a bike you can't turn right? Yes, I can't lift my left hand up to signal. Give away all my secrets. Very good. So now you put it on a paddle like that. A little olive oil. You know, olive oil is very good with the dough. And I have some sliced onion because onions go very well with your smoked salmon. So now my oven is preheated to 250 degrees Celsius so you have to heat it up before. And one secret, a pizza stone. You know, at the restaurant we have a wood-burning oven, but at home you don't have it. Put a pizza stone. Buy a pizza stone online. Makes all the difference. And it makes all the difference the way you cook it. So you're cooking the base first. So you cook the base first because you don't want to cook the smoked salmon. So you want to have the bread really nice and done. How long does the pizza stone have to be in there before it's heated up? Half an hour. Really? It should be really hot. So I have the oven. It's really hot here. And because of the timing here and you don't give me 20 minutes, which you should, so but I only get a few minutes. So I started to bake one already here. There you go. Look at that. Okay, good. Look at that. Very impressed. So it should be. Oh, very good. Look at you. Thank you. I mean we are, you can come for dinner. Work in the morning here. The dinner at Katja's. I'll be there. Yeah, so we need somebody. Is that an invitation to eat or an invitation to work? I'm going to eat now. Employed as a pizza. All you can eat. We don't know, we don't mind if you eat. So we're going to make a little sour cream here. I'm going to put some dill, some chives, a little shallots, and a little lemon, and a little bit of black pepper. Oh my gosh, that is really nice. And a little salt. So now we mix that together and I'm going to smear it right on the pizza here. Do you know why that's so nice? Because the base is so crispy. Yeah, so the base normally in the restaurant, you know, if you come to cut, you get the base is really hot. Yeah. And the smoked salmon is cold. So now you have that nicely on here and you get your salmon. You can get it in the store. We make it in a restaurant ourselves. You smoke your own salmon? Yeah. Wow. So you put it, cover it generously. Don't be cheap. Put enough salmon on here. And all washed down with a glass of champagne. You know, exactly. I feel like Joan Collins. That goes very well with champagne. Yeah. Okay. All right. So for sure we'll have a glass of champagne. Or maybe, you know, a martini might not be bad with it either. I'll start with this and have that later. Exactly. And then we're going to put a little caviar on. You can also use salmon eggs if you like to. Yeah, I put caviar. So what have you, have you got like lumpfish roe there or something? Yeah, you can have lumpfish roe. I give the caviar to you over here because I know you are very important here. So you get the best. Thank you very much. Okay. And then if we have a few chives left over or any kind of fresh herbs, you sprinkle them on and look at it. So how easy is that? And then you can have it as an appetizer, as a main course. Like for us, we serve it at the bar at Cut. Why? Because you have a glass of champagne or a martini and you have a slice of it. It's perfect. And do you serve this at the Oscars? Do you serve this at the Oscars? We serve it at the Oscars all the time. This is one of the staples we have to do all the time. If I don't do it, people get upset. I remember one time I did that party. We didn't bring pizzas and Michael Douglas comes over and says, Wolfgang, where's your pizza? What's wrong with you? We are coming for your pizza. So we make it all the time. So this was a very happy accident, wasn't it? And also what's lovely for you is it's very easy to make. You know, it's very easy to make. You can make it at home. The dough is really easy. It's flour, water, yeast, a little touch of honey, olive oil and that's it. A little salt and you're done and let it rise. The important part is when you make a yeast dough, make it a day in advance, refrigerate it and then look at it. Look what she's done. When your bat was turned, I gave it a little flip and it actually worked. Thank you. Thank you very much. Great to have you. Details of today's recipe and more delicious ideas from our chefs download the free This Morning app.