| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | American | Seafood | 6 | Servings |
INGREDIENTS
| 1 | pk | Dry active yeast |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 4 | c | All-purpose flour |
| Olive oil | ||
| 1 | c | Sour cream |
| 2 | tb | Golden caviar (up to) |
| 10 | sl | Smoked salmon; thin |
| 1 | Bunch chives; finely chopped |
INSTRUCTIONS
Activate the yeast by sprinkling it over 1/4 C. warm water. Let stand 5 min. Dissolve the sugar & salt in 1 C. warm water. Sift the flour into a large bowl. Add the sugar/water mixture & mix the dough w/ your fingers for 1 min. Add the dissolved yeast & knead the dough about 10 min. or until it is smooth and elastic and no longer sticks to fingers or bowl. Cover w/a warm, damp cloth and let rise in a warm spot for 1 hr., or until doubled in bulk. Preheat oven to 450 F. Punch down the risen dough. Remove from bowl and divide into 2 equal portions. Flatten one portion with your palm, then stretch and turn with your fingers to form a circle. Place the stretched dough on a lightly floured surface and roll out to a 12 in. circle using a rolling pin. Turn the dough clockwise after each roll. Repeat with second portion. Form a rim around the edge of each pizza & place on lightly floured baking sheets. Brush the dough w/olive oil. Bake on lower rack of oven until golden brown, about 10 min. When baked, remove pizzas from oven, cool slightly & spread the sour cream generously over each. Place 1 tbs. caviar in center of each pizza, surround w/salmon slices, and sprinkle salmon w/chives. Serve immediately, cut into wedges. Note: Use oven bricks when baking to obtain crispier dough. If you wish, divide dough into 4 portions for 9-in. pizzas. SPAGO W. SUNSET BLVD.; LOS ANGELES WINE: VILLA MT. EDEN CHARDONNAY From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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