Recipe courtesy of Gina DeCew
Jewish Pizza
- Level: Easy
- Yield: 5 pizzas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 417
- Total Fat
- 22
- Saturated Fat
- 5
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 26
- Cholesterol
- 234
- Sodium
- 1018
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.