Pizza by Brigit Binns

Author:Brigit Binns
Language: eng
Format: epub
Publisher: Weldon Owen

Smoked Salmon Pizzette with Capers & Dill

All-purpose flour for dusting

1 ball Thin-Crust Pizza Dough (see recipe) or Whole-Wheat Pizza Dough (see recipe), at room temperature

Olive oil for shaping and brushing

2 tbsp chopped fresh dill, plus extra for garnish

8 oz whipped cream cheese, at room temperature

Salt and freshly ground pepper

½ red onion, finely chopped

¼ cup capers, rinsed and drained

¼ lb sliced smoked salmon torn into pieces

Place a pizza stone on a rack in the lower third of the oven and preheat to 450°F. Let the pizza stone heat for 45–60 minutes.

On a lightly floured work surface, divide the dough into 16 equal balls. Coat your fingers with olive oil and press each ball into a flat 2½-inch round. If the dough springs back, cover with a clean kitchen towel and let it rest for a few minutes, then continue. Patience is the key here, as the thinner the rounds are, the crisper the crusts will be. Cover the rounds with a kitchen towel and let rise for 10 minutes.

Meanwhile, whisk the 2 tablespoons of dill into the cream cheese and set aside.

Place a large sheet of parchment paper on each of 2 large rimless baking sheets. Space 8 dough rounds evenly on each sheet of parchment paper. Dimple the center the dough rounds with your fingertips, brush the rounds with a light coating of olive oil and season lightly with salt and pepper. With a fork, prick the surface of the dough a few times. Scatter about 2 teaspoons of the onion onto each round and press gently into the dough. Bake the rounds on the baking sheet on the pizza stone, one sheet at a time, for 5 minutes, then, with the back of a spoon, press down the crusts if they are starting to puff up. Continue to bake until the edges of the pizzette are lightly golden, about 5 minutes more.

Remove the pizzette from the oven and transfer them to a cutting board. Let cool 5–10 minutes, then top and serve the pizzette or let them stand for up to 30 minutes, until you are ready to serve: Spread each pizzetta evenly with about 1 tablespoon of the dill–cream cheese mixture, leaving a thin border uncovered. Drape with the smoked salmon, scatter with the capers and the remaining chopped red onion, garnish with dill, and serve.

MAKES SIXTEEN 2½-INCH PIZZETTE; SERVES 6–8

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