Pizza with Smoked Salmon

Recipe Description

Recipe Ingredients

1 package yeast (active-dry or fresh)
1 teaspoon honey
1 cup water (115°)
3 cups flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
½ medium red onion, julienned
¼ bunch fresh dill, minced, plus 4 sprigs for garnish
1/3 cup sour cream
freshly ground pepper
4 ounces smoked salmon, sliced paper-thin
1 tablespoon chopped chives

Instructions

Dissolve yeast and honey in ¼ cup of the water. Blend flour and salt in a food processor fitted with a steel blade; pulse twice. Add oil, yeast-honey mix, and remaining water; blend on low speed (5 minutes). Divide into four balls. For each, pull down sides and tuck under bottom; repeat 5 times. Roll under palm until smooth and firm. Cover with damp towel; let rest 20 minutes. (Balls can be wrapped in plastic and refrigerated for up to 2 days). Heat a baking sheet in oven for 30 minutes at 500°. Dip dough into flour, shake off excess, and place on a second baking sheet (lightly floured). Press with rolling pin into 8 inch circles, with slightly thicker perimeters. Brush center with oil; sprinkle on onion. Slide onto baking sheet warming in oven. Bake until crust is golden brown (10 minutes). Mix dill with sour cream; add pepper to taste. Transfer baked pizzas to individual plates. Spread on sour-cream mix; arrange salmon over it. Top with chives ad serve.