We make Wolfgang Puck's salmon, creme fraiche, and caviar pizza fairly often. If I don't have caviar, I sprinkle on some capers. It's good either way. Wolfgang Puck's Pizza Ingredients 1 recipe Pizza Dough 16 ounces smoked salmon, sliced paper-thin 1/4 cup extra-virgin olive oil 1 medium red onion, cut into julienne strips 1/4 bunch fresh dill, minced, plush 4 small sprigs for garnish 1 cup sour cream or crème fraîche Freshly ground pepper 4 heaping tablespoons domestic golden caviar 4 heaping teaspoons black caviar Preparation Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F. 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. Mix the dill with the sour cream or creme fraiche and freshly ground pepper to taste. 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 caviar. Cut each pizza into fourths and serve immediately. Here is a link that might be useful: Cute video with Wolfgang Puck making pizza

I agree with cloudy christine - you lacked live bacteria (aka cultures) for fermentation found in buttermilk. You can use reconstituted powdered buttermilk for this purpose if you don't want to purchase liquid buttermilk. Plain yogurt (with live cultures) would also work as a source for live bacteria necessary. If you try again, you might want to use your oven with the light on for a more constant temperature, and the temperature needs to be around 80-degrees F for this type of fermentation. Be sure to give the oven about 30-minutes to warm-up and take the temperature at several spots in the oven. My "best" temperature is usually as far from the light as possible. -Grainlady

Creme Fraiche 2 2 cups heavy cream 2 tsps buttermilk Directions same as above but it only needs 24 hours in the fridge. Note (from Chase): no matter which way I make it I make it two days ahead.

Exactly, Linda. My fresh ricotta recipe calls for un-ultrapasteurized cream as well but that's not so easy to find around here. On the other hand, fresh ricotta and creme fraiche are readily available. Expensive, yes, but between gas and time probably cheaper overall. I forget where I finally found non-UP-cream last time. Maybe TJ's? If so, I've got no excuse, there are a couple near me.