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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 6 |
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PARADE | February 2008 Wolfgang Puck; adapted by Sheila Lukins Ingredients:
8 ounces prepared pizza dough |
1 tablespoon olive oil |
1/4 cup red onion, thinly sliced |
1/2 cup dill cream |
6 ounces smoked salmon, thinly sliced |
1/2 cup sour cream |
1 tablespoon fresh dill, chopped |
1 tablespoon red onion, chopped |
1 1/2 teaspoons fresh lemon juice |
Directions:
1. Preheat the oven to 500°F.
2. Prepare Dill Cream by combining sour cream, dill, onion and lemon juice in a small bowl.
3. On a lightly floured surface, roll the dough out into a 10-inch round. Transfer dough to a rimless baking sheet; brush with olive oil. Scatter sliced onion over the top. Bake until crust is golden brown, 6 to 8 minutes. Let cool 5 minutes.
4. Spread the Dill Cream over the top to within an inch of the edge. Arrange the salmon to cover the surface entirely. Use a pizza wheel to slice into 6 pieces.
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