Jewish Pizza

Yield:
5 pizzas
Level:
Easy
Ingredients
  • 15 ounces bread flour
  • 1 3/4 teaspoon salt
  • 1 1/2 teaspoon honey
  • 7 .5 ounces water
  • 1 /2 teaspoon yeast
  • 1 tablespoon olive oil
  • 6 tablespoons chile oil
  • 1 /4 cup red onion, sliced
  • 1 cup creme fraiche
  • 4 tablespoons fresh dill, roughly chopped
  • 30 smoked salmon slices
  • 1/8 cup chives
  • 15 ounces black caviar, such as Romanoff lumpfish
Directions
  • Preheat oven to 425 degrees. To make the dough, combine flour, salt, honey, and water and mix for 2 minutes on #1 speed to form a ball. Add yeast and continue to mix for an additional 6 minutes. Add the olive oil until fully incorporated. Portion dough into 5 (4-1 /2 ounce) pieces and form into tight balls. Refrigerate to proof.

  • Pound out dough to release air bubbles and form into discs. Brush chile oil evenly. Place onions on dough. Bake in oven for 7 to 10 minutes or until golden in color. Remove from oven. Spread creme fraiche on and sprinkle dill on top. Place salmon over pizzas, sprinkle with chives. Slice pizzas into 6 slices and add 1 tablespoon caviar to each slice.


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