Bon Appetit/June 2006

Smoked Salmon Pizza with Sour Cream, Dill, and Lemon
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8


INGREDIENTS:
DOUGH: 1/2 cup warm water (105 F to 115 F) 1/2 tablespoon honey 1 teaspoon active dry yeast
1-1/2 cups all purpose flour 1 teaspoon caraway seeds 1/2 teaspoon coarse kosher salt
1 tablespoon extra-virgin olive oil plus more for brushing 1/2 cup paper-thin red onion slices TOPPING: 1/2 cup sour cream
2 tablespoons chopped fresh dill 1 teaspoon fresh lemon juice 1 teaspoon finely grated smoked salmon
1 lemon quarter, thinly sliced crosswise



1 FOR DOUGH: Mix 1/2 cup warm water and honey in large bowl. Sprinkle yeast over. Let stand until yeast dissolves and bubbles form, about 10 minutes. Blend flour, caraway weeds, and salt in processor 5 seconds. Add yeast mixture and 1 tablespoon olive oil. Using on/off turns, blend until dough forms ball.
2 Transfer dough to floured work surface; knead until smooth, about 3 minutes. Place in oiled bowl and turn to coat; cover with damp towel. Let rise until doubled in volume, about 40 minutes. Punch down dough. Shape into ball. Cover and let rest 15 minutes.
3 Preheat oven to 500 F. Sprinkle rimless baking sheet lightly with flour. Stretch and roll out dough on lightly floured surface to 14-inch round. Transfer to prepared sheet. Brush dough with olive oil; sprinkle with red onion. Bake until crust is pale golden, about 10 minutes. Cool crust on sheet.
4 FOR TOPPING: Mix sour cream, dill, lemon juice, and lemon peel in small bowl to blend. Season generously with pepper. Spread topping over pizza crust. Top with salmon and lemon slices. Cut pizza into wedges and serve.

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