| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Home3 | 1 | servings | |
INGREDIENTS
| Smoked salmon – thinly sliced | ||
| 1 | ts | Chopped chives |
| 1 | ts | Black pepper |
| 1 | pk | Active dry yeast or 1/2 tsp. fresh yeast |
| 1 | ts | Honey |
| 1/4 | c | Warm water; (105-115 degrees) |
| 2 3/4 | c | All-purpose flour |
| 1 | ts | Salt |
| 2 | tb | Olive oil |
| 1/2 | c | Ice water |
| 1/2 | c | Sour cream |
| 1 | ts | Chopped fresh dill |
| 1 | ts | Lemon juice |
| 1 | ts | Finely diced red onion |
INSTRUCTIONS
DOUGH DILL CREAM Directions: Dough - Combine the dry yeast, honey, warm water in a small mixing bowl. In a separate bowl, combine the flour, salt and olive oil with an electric mixer. Add the yeast mixture to flour mixture and combine. Add the ice water while mixing at low speed with dough hook attachments. Mix for 5 minutes. After 3 minutes of mixing, the dough should barely stick to the sides of the bowl. If not, add small amounts of flour if it is too sticky or more ice water if too dry. Divide dough into 4 equal pieces and form into ball shapes. Place dough onto a lightly oiled plate and cover with a damp towel. Allow dough to sit at room temperature for 1 hour or until it begins to rise. To make pizza crusts, form two 9" pizza shells and brush lightly with olive oil. Bake at 500 degrees until very crispy, about 12 minutes. Pizza - Combine the ingredients for the dill cream and refrigerate. When pizza crusts are finished baking, spread the shells with the dill cream mixture. Top with the thinly sliced smoked salmon. Garnish with the chopped chives and black pepper. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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