Name: Jewish Pizza
Yield: 5 pizzas
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Gina DeCew, Spago, Hollywood, CA

Jewish Pizza

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