Wolfgang Puck’s smoked salmon pizzas became famous in the early 1980s and they’re still irresistible. You can make them with pizza dough (commercial or homemade) or use a flatbread like naan, then layer with fresh asparagus, smoked salmon, and crème fraîche, and you have a light meal or an appetizer for guests.
|Salt and pepper, to taste|
|1||bunch fresh asparagus, ends snapped and spears cut into 1½-inch pieces|
|6||tablespoons canola oil|
|4||shallots, thinly sliced|
|4||ovals naan or other small flatbreads (each 8 inches across)|
|8||ounces crème fraîche|
|8||ounces thinly sliced smoked salmon, cut into 2-inch pieces|
|2||tablespoons chopped fresh chives|
1. Set the oven at 400 degrees.
2. In a skillet, bring 1 inch lightly salted water to a boil. Add the asparagus and simmer for 2 minutes. Drain in a colander and refresh with very cold water.
3. Dry the skillet and return it to medium-high heat. Add the oil and when it is hot, cook the shallots, separating the slices into rings, for 6 minutes, or until browned. Transfer to a plate lined with paper towels. Sprinkle with salt.
4. Meanwhile, place the flatbreads directly on a rack in the middle of the oven. Heat for 5 minutes, or until hot and slightly firm on the bottom. Transfer to a cutting board. Cool for 1 minute.
5. Spread each flatbread with crème fraîche, leaving a 1-inch uncovered rim. Top with smoked salmon, asparagus, shallots, chives, and black pepper. Cut into wedges.