Smoked Salmon Pizza |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| (8-inch) pizza | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 6 ounces pizza dough | 1 tablespoon chili and garlic oil | 1/4 cup thinly sliced red onion |
| 2 tablespoons Dill Cream | 2-1/2 ounces thinly sliced smoked salmon | 1 teaspoon chopped fresh chives |
| 1 tablespoon Sevruga caviar (optional) | DILL CREAM: 1-1/2 cups sour cream | 3 tablespoons minced shallots |
| 2 tablespoons chopped fresh dill juice | 1/4 teaspoon freshly ground white pepper | |
| 1 | Preheat oven to 500 degrees. Place pizza stone on the middle rack of oven. On a lightly floured surface, stretch or roll out dough into an 8-inch circle, with the outer edge a little thicker than the inner circle. Brush dough with oil and arrange onions over the pizza. Bake until the crust is golden brown, 6 to 8 minutes. Carefully remove pizza from oven; set on a firm surface. Spread Dill Cream over the inner circle and arrange slices of salmon so they cover entire pizza, slightly overlapping the inner border. Sprinkle chopped chives around the top. Using a pizza cutter or large sharp knife, cut into 4 or 6 slices, and, if you like, spoon a little caviar in the center of each slice. Serve immediately. |
| 2 | DILL CREAM: In a medium bowl, combine all the ingredients and mix well. Refrigerate, covered and use as needed. This should keep well for up to 1 week. |