INGREDIENTS

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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