Smoked Salmon Thin-Crust Pizza |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
The crisp cracker crust of this pizza makes a pleasing contrast to the velvety soft salmon. Ingredients:
1/2 cup warm water (100° to 110°) |
1/2 teaspoon dry yeast |
2 tablespoons olive oil |
1/4 teaspoon kosher salt |
6 ounces bread flour (about 1 1/4 cups) |
cooking spray |
1 tablespoon yellow cornmeal |
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened |
1 tablespoon capers, drained |
4 (1/8-inch-thick) slices red onion, separated into rings |
3 ounces cold-smoked salmon, thinly sliced |
1 tablespoon chopped fresh dill |
Directions:
1. Combine 1/2 cup warm water and yeast in the bowl of a stand mixer with dough hook attached; let stand 5 minutes or until bubbly. Add oil and salt to yeast mixture. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sprinkle flour over yeast mixture; mix 2 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
2. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat pizza stone 30 minutes before baking the dough.
3. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Roll dough out to a very thin 14-inch circle on a lightly floured baking sheet, without raised edges, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Pierce dough several times with a fork.
4. Slide dough onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 4 minutes. Remove from oven; spread cheese evenly over dough. Arrange capers and onion over cheese. Bake an additional 5 minutes or until crust is golden brown. Top evenly with salmon; sprinkle with dill. Cut pizza into 8 wedges.
|
|