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Showing only recipes by “Wolfgang Puck.”

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20160
pesto

Pesto

This recipe can be doubled very easily. At Spago we use a sweet olive oil, not too sharp and overwhelming, found in the Emilia-Romagna re...

20161
chili-and-garlic-oil

Chili and Garlic Oil

Brush this flavorful oil on pizza dough or blend it into paste dough. It can also be used for sautéing ingredients for pastas.

20162
caramelized-onions

Caramelized Onions

Sprinkle the onions over pizza, over pasta, even over mashed potatoes. These will add wonderful flavor to many dishes.

20163
roasted-garlic

Roasted Garlic

In this method the garlic is peeled and the individual cloves are roasted. The cloves can then be sliced and tossed with your favorite pa...

20164
dill-cream

Dill Cream

This tasty cream is spread over the cooked pizza dough before arranging slices of smoked salmon for my signature Smoked Salmon Pizza. You...

20165
pizza-dough

Pizza Dough

You can make four pizzas, as described below, or you can divide the dough in half and make two large 12-inch pizzas. The baking time will...

20166
grilled-portabella-mushroom-pizza

Grilled Portabella Mushroom Pizza

Portabella mushrooms, which are available a good part of the year, make this a particularly hearty pizza. However, if you prefer, another...

20167
smoked-salmon-pizza

Smoked Salmon Pizza

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...

20168
cheeseless-pizza

Cheeseless Pizza

I love to make this pizza in the summertime when the tomatoes are ripe off the vine and as sweet as can be. Eat it hot out of the oven, o...

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