| 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.
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