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Name: Smoked Salmon Pizza
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c water Warm, (105-115F); 1 ts Chives Chopped; 1 ts fresh dill Chopped; 1 ts Honey; 1/2 c Sour cream; 1 ts red onion Finely diced; 1 ts Salt; 1/2 c water Ice cold; 1 pk Active dry yeast or 1/2 tsp; 2 3/4 c All-purpose flour; 1 ts Black pepper; 1 ts Lemon juice; Smoked salmon thinly sliced; 2 tb olive oil

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INGREDIENTS

1/4 c water ; Warm, (105-115F)
1 ts Chives ; Chopped
1 ts fresh dill ; Chopped
1 ts Honey
1/2 c Sour cream
1 ts red onion ; Finely diced
DOUGH
1 ts Salt
1/2 c water ; Ice cold
1 pk Active dry yeast ; or 1/2 tsp
DILL CREAM
2 3/4 c All-purpose flour
1 ts Black pepper
1 ts Lemon juice
Smoked salmon ; thinly sliced
2 tb olive oil

INSTRUCTIONS

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.

NOTES

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Smoked Salmon Pizza

1/4 c water Warm, (105-115F)
1 ts Chives Chopped
1 ts fresh dill Chopped
1 ts Honey
1/2 c Sour cream
1 ts red onion Finely diced
 DOUGH
1 ts Salt
1/2 c water Ice cold
1 pk Active dry yeast or 1/2 tsp
 DILL CREAM
2 3/4 c All-purpose flour
1 ts Black pepper
1 ts Lemon juice
 Smoked salmon thinly sliced
2 tb olive oil

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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Nutrition

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Serving Size: 1 Serving (561g)
Recipe Makes: 1

Calories: 1500
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1500

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