Name: Jewish Pizza
Prep time: P0Y0M0DT1H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 5 pizzas, 8 to 10 servings
Ingredients: 15 ounces bread flour; 1 3/4 teaspoons salt; 1 1/2 teaspoons honey; 7 1/2 ounces water; 1/2 teaspoon yeast; 1 tablespoon olive oil; 6 tablespoons chili oil; 1/4 cup red onion, sliced; 1 cup creme fraiche; 4 tablespoons fresh dill, roughly chopped; 30 smoked salmon slices; 1/8 cup chopped chives; 15 ounces black caviar, such as Romanoff lumpfish

Directions

In the bowl of a standing mixer, combine the flour, salt, honey, and water and mix for 2 minutes on low speed to form a ball. Add yeast and continue to mix for an additional 6 minutes. Add the olive oil and mix until fully incorporated. Portion dough into 5 (4 1/2 ounce) pieces, and form into tight balls. Refrigerate for 1 hour, to proof.
Preheat oven to 425 degrees. Pound out dough to release air bubbles, and form dough into discs. Brush each disk with chili oil. Place onions on dough. Bake in oven for 7 to 10 minutes, or until golden in color. Remove from the oven. Spread each pizza with creme fraiche, and sprinkle with dill. Place salmon over pizzas, and 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

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Jewish Pizza

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