Smoked Salmon and Goat Cheese Pizza Bites |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Another of Emeril's many wonderful recipes. However, I did omit the Roe when I made it. Total inactive prep time is 1 hr. 40 min. Ingredients:
1/4 cup olive oil |
6 ounces goat cheese |
8 ounces smoked salmon, thinly sliced |
2 ounces salmon roe |
1/4 cup minced shallots or 1/4 cup green onion |
1 sprig fresh dill, to garnish |
1 cup warm water (110 degrees f) |
1 (1/4 ounce) envelope active dry yeast |
1 teaspoon sugar |
1 tablespoon extra virgin olive oil |
1 1/2 teaspoons extra virgin olive oil |
3 cups all-purpose flour |
1 teaspoon salt |
Directions:
1. Basic Pizza Dough:.
2. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth.
3. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
4. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
5. Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides.
6. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
7. Pizza Time:
8. Remove the dough from the bowl. On a lightly floured surface, knead briefly. Let rest for 10 minutes.
9. Roll out into a rectangle, about 16 by 10 inches, and cut into six squares, about 5 inches each. Lightly brush each square with olive oil, leaving a 1/4-inch border.
10. Bake until starting to turn light golden brown, about 6 minutes.
11. Evenly cover each square with goat cheese and return to the oven until the crust is golden brown and slightly crisp and the cheese is melted, 2 to 4 minutes.
12. Remove from the oven and let cool slightly. Cut each square in half diagonally.
13. Arrange smoked salmon on each pieces and top with a dollop of salmon roe. Sprinkle with shallots, garnish with a small sprig of dill, and serve immediately.
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