Wolfgang Puck's Pizza, Pasta, and More

ROASTED BEET NAPOLEON This stacked salad has become a standard at Spago. Rounds of brilliant red beets layered with slices of white goat cheese make up one of the most striking and elegant appetizers we serve. The earthy beets and pungent cheese ask for just a drizzle of House Dressing and a sprinkling of toasted nuts. Add some greens for more color, or serve it without. Easy to make, this is the appetizer for impressing your friends. Try to purchase beets that are all about the same size. To save time, roast and chill the beets beforehand. SERVES 2 1 1/2 pounds large yellow or red bets, washed and trimmed 1/2 cup rice wine vinegar 1/2 cup granulated sugar 1 tablespoon extra-virgin olive oil 1/2 recipe Herbed Goat Cheese (see page 26), cut into eight round slices 1 to 1 1/2 cups mixed baby lettuces, washed and dried 1/2 cup Spago House Dressing (see page 18) 1/4 cup Citrus Hazelnut Vinaigrette (see page 50) 1 ounce toasted hazelnuts (see page 10), coarsely chopped 1. Roast beets: Preheat oven to 400F. Place the beets in a small roasting pan and pour in enough cold water to reach about one quarter of the way up the sides of the beets. Cover the pan with foil, and roast the beets until they are tender, 2 hours to 2 hours and 15 minutes. To check for doneness, gently insert a bamboo skewer into a beet. The skewer should slide through easily. Remove the beets from the pan, allow to cool, and then peel. 2. Cut each beet into 1z4-inch-thick round slices. Cut each slice with a 3-inch round cookie cutter. (You will need ten rounds.) Cut trimmings into 1z4-inch dice and reserve 1z2 cup for garnish. *Rice wine vinegar is available at Asian markets and gourmet specialty stores. 3. In a saute pan, bring vinegar and sugar to a boil. Lower to a simmer and poach beets one minute on each side. With a slotted spatula, remove and place on a baking tray lined with parchment paper. Cover and refrigerate until needed. 4. When ready to assemble, heat the olive oil in a small saute pan. Arrange the slices of Herbed Goat Cheese in the pan and warm slightly, turning them with a small spatula just to warm both sides. This has to be done quickly or the cheese will melt. 5. To assemble the napoleons: Place one of the beet rounds on a firm, flat surface and begin to layer. Top with a slice of goat cheese, then another beet round, a second slice of cheese, another beet round, a third slice of cheese and a beet round. (Continue until you have five layers of beets and four layers of cheese.) Carefully cut through layers, dividing into three wedges. Repeat with the remaining beets and cheese. 6. To serve: Arrange three of the wedges, pointed ends facing out, in a circle in the center of each plate. Toss the baby lettuces with the Spago House Dressing and mound half of the lettuces on top of each arranged napoleon. Drizzle one half of the Citrus Hazelnut Vinaigrette around each mound. Sprinkle toasted nuts and reserved diced beets on top of drizzled vinaigrette. Serve immediately. TO PREPARE AHEAD: Through step 3, up to one day ahead. 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 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! MAKES ONE 8-INCH PIZZA 6 ounces Pizza Dough (see page 73) 1 tablespoon Chili and Garlic Oil (see page 20) 1/4 cup thinly sliced red onion 2 tablespoons Dill Cream (see page 35) 2 1/2 ounces thinly sliced smoked salmon 1 teaspoon chopped fresh chives 1 tablespoon Sevruga caviar, optional 1. Place a pizza stone on the middle rack of the oven and preheat the oven to 500F. 2. On a lightly fPuck, Wolfgang is the author of 'Wolfgang Puck's Pizza, Pasta, and More', published 2000 under ISBN 9780679438878 and ISBN 0679438874.