Smoked Salmon thin crust Pizza

By chris5863

Ingredients

• 'h cup warm water (100° to 110°)
• 'h teaspoon dry yeast
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt
• 6 ounces bread flour (about 1114 cups)
• Cooking spray
• 2 tablespoons yellow cornmeal
• 'h cup (3 ounces) 'h-Iess-fat cream
• cheese. softened
• 1112 tablespoons capers, drained
• 4 (1Je-inch-thick) slices red onion,
• separated into rings
• 4 ounces cold-smoked salmon. thinly
• sliced
• 1 tablespoon chopped fresh dill

Preparation

Step 1

1. Combine %cup warm water and
yeast in the bowl of a stand mixer with
dough hook attached; let stand 5 minutes
or until bubb ly.Add oil and salt to
yeast mixture. \Neigh or lightly spoon
flour into dry measuring cups; level
with a knife. Spri nkle flour over yeast
mixture ; mix 2 minutes or until a soft
dough forms. Place dough in a large
bowl coated with cooking spray; cover
sur face of dough with plastic wrap
lightly coated with cooking spra)'.
Refrigerate 24 hou rs.
2. Position an oven rack in the lowest
sett ing. Place a pizza stone on lowest
rack. Preheat oven to 550°. Preheat
pizza stone 30 minutes before baking
th e dough.
3. Remove dough from refrigerator.
Let stand, covered, 1 hour or until
dough comes to room temperature.
Punch dough down. Roll dough out to
a very thi n 14-inch circle on a ligh tly
floured baking sheet, without raised
edges, sprinkled with corn meal. Crimp
edges to form a Y2-inch border. Pierce
dough several tim es with a fork.
4. Slide dough onto preheated pizza
stone, using a spatula as a guide. Bake
at 5500 for 4 minutes. Remove from
oven; spread cheese evenly over dough.
Arrange capers and onion over che ese.
Bake an additional 5 minutes or until
crust is golden brown. Top evenly with
salmon; sprinkle with dill. Cut pizza
into 8 wedges. Yield: 4 servings (serving
size: 2 wedges).