Smoked Salmon Pizza
This is a great light, small pizza, designed to be an appetizer. Be sure to use a first-class smoked salmon; the less-good kinds wind up tasting too salty. Alternatively, if you have some hot-smoked salmon at hand (it tastes like it was grilled a bit, on top of the hot smoke), you will find that works well for pizza.
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Smoked salmon pizza.[/caption]
- Crust (makes about six pizzas):
- 3 cups all-purpose flour
- 1/2 tsp. salt
- 2 oz. olive oil
- 1 cup warm water
- 2 packages active dry yeast
- 1 Tbs. sugar
- Topping (for each pizza):
- Four thin slices tomato
- 1 oz. cream cheese
- 2 oz. sliced smoked salmon
- 2 Tbs. chopped red onion
- 1/2 tsp. small capers
- Fresh dill sprigs
1. For the crust, blend the first three ingredients in a bowl, and the last three ingredients in a cup. Allow the yeast to proof for ten minutes.
2. Blend yeast and water with dry ingredients and make dough. (It can be done easily in a food processor with the blade attachment.) Put the ball of dough in a lightly-greased bowl, cover tightly with plastinc wrap, and set in a warm place for about an hour and a half, or until it doubles in size.
3. Punch down the dough. Divide the dough into six to eight balls. Cover and allow to double in size again.
Preheat the oven to 450 degrees.
4. Roll out as many dough balls as you want pizzas into crusts about six inches in diameter. (The remaining ones can be wrapped tightly and refrigerated for use within the next few days.) Place the pizzas on a pan or pizza stone in a preheated 450-degree oven, and baked until light brown at the edges. Remove, and lower the oven to 350 degrees.
5. Brush crusts with olive oil, and layer ingredients in the order listed. Return to the oven for another three or four minutes.
Serve one pizza per person, or cut and serve as appetizers.
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