Pizza With Smoked Salmon And Caviar
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F
2
Cut the salmon into paper-thin slices
3
Reserve
4
Roll or stretch the dough into 4 (8-inch) circles
5
Place the pizzas on a lightly floured wooden peel
6
Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of the red onion
7
Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown
8
Remember that the oven is very hot and be careful as you place the pizza into and out of the oven
9
Mix the dill with the sour cream or creme fraiche and freshly ground pepper to taste
10
Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture
11
Divide the salmon, and arrange decoratively over the cream
12
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
13
Pizza Dough: 1 package active dry or fresh yeast 1 teaspoon honey 1 cup warm water (105 to 115 degrees) 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoons extra virgin olive oil, plus additional for brushing In a small bowl, dissolve the yeast and honey in 1/4-cup warm water
14
In a mixer fitted with a dough hook, combine the flour and the salt
15
Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes
16
(The pizza dough can also be made in a food processor fitted with the steel blade
17
Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball)
18
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer
19
The dough should be smooth and firm
20
Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes
21
(When ready, the dough will stretch as it is lightly pulled)
22
Divide the dough into 4 balls, about 6 ounces each
23
Work each ball by pulling down the sides and tucking under the bottom of the ball
24
Repeat 4 or 5 times
25
Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute
26
Cover the dough with a damp towel and let rest 15 to 20 minutes
27
At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days
28
To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough
29
Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle
30
If you find this difficult to do, use a small rolling pin to roll out the dough
31
Yield: 4 (8-inch) pizzas