Directions: Dough - Combine the dry yeast, honey, warm water in a small mixing bowl. In a separate bowl, combine the flour, salt and olive oil with an electric mixer. Add the yeast mixture to flour mixture and combine. Add the ice water while mixing at low speed with dough hook attachments. Mix for 5 minutes. After 3 minutes of mixing, the dough should barely stick to the sides of the bowl. If not, add small amounts of flour if it is too sticky or more ice water if too dry. Divide dough into 4 equal pieces and form into ball shapes. Place dough onto a lightly oiled plate and cover with a damp towel. Allow dough to sit at room temperature for 1 hour or until it begins to rise. To make pizza crusts, form two 9" pizza shells and brush lightly with olive oil. Bake at 500 degrees until very crispy, about 12 minutes. Pizza - Combine the ingredients for the dill cream and refrigerate. When pizza crusts are finished baking, spread the shells with the dill cream mixture. Top with the thinly sliced smoked salmon. Garnish with the chopped chives and black pepper.
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|Serving Size: 1 Serving (561g)|
|Recipe Makes: 1|
|Calories from Fat: 249 (17%)|
|Amt Per Serving||% DV|
|Total Fat 27.7g||37 %|
|Saturated Fat 11.5g||58 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 44.8mg||14 %|
|Sodium 4445.1mg||153 %|
|Potassium 820.4mg||22 %|
|Total Carbohydrate 269.8g||79 %|
|Dietary Fiber 13.1g||52 %|
|Sugars, other 256.7g|
|Protein 39.5g||56 %|
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Calories per serving: 1500
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