2 tablespoons chopped chives
1 recipe pizza dough (see recipe)
4 tablespoons extra-virgin olive oil
3 to 4 ounces smoked salmon, cut into paper-thin slices
4 heaping tablespoons domestic golden caviar
1 teaspoon black caviar
PREPARATION PIZZA DOUGH
1 package dry yeast
1 tablespoon honey
¼ cup warm water
1 teaspoon salt
2 tablespoons olive oil
¾ cup cool water
3 cups all-purpose flour
- Dissolve the yeast and honey in the warm water and set aside for 10 minutes. In a bowl, combine the salt, olive oil, and cool water. Place the flour in the bowl of a food processor. With the motor running, slowly pour the olive oil mixture through the feed tube. Then add the yeast mixture. Process until the dough begins to pull away from the sides of the bowl and forms a ball. If it is sticky, add a sprinkling of flour.
- Transfer the dough to a lightly floured surface and knead until smooth. Place in a buttered bowl. Let it rise, covered, for 30 minutes.
- Knead the dough briefly on a floured surface, return it to the bowl, cover with a damp towel and refrigerate. One hour before baking, take out the dough and let it sit at room temperature. Form and bake as desired.
PREPARATION FOR PIZZA
Preheat the oven to 500°. Set a pizza stone in the oven for 30 minutes.
Knead 1/2 teaspoon of the chives into each ball of pizza dough. On a lightly floured work surface, roll each ball into an 8-inch round. Brush each round with 1 tablespoon of olive oil, leaving a 1-inch unbrushed rim. Transfer the rounds to a lightly floured baker’s peel or the back of a flat cookie sheet dusted with flour.
Slide the rounds onto the hot pizza stone and bake for 8 to 10 minutes, or until golden brown.
Spread the pizza and top with the sliced smoked salmon. Place a heaping tablespoon of Caviar in the center of each pizza, garnish with the remaining chives and serve immediately.
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