Salmon pizza via Capers

13 Oct

Chef Romy Prasad’s Smoked Salmon Pizza

Quick and easy & looks great and tastes spectacular

Pizza Dough
3½ cups bread flour
1½ tsp. quick-rise yeast
3½ tsp. vegetable oil
¾ cup warm water
1½ tsp liquid honey
1 tsp salt

Caramelized onions (one large organic onion, thinly sliced)
Liberty sour cream
Organic dill
Organic capers
Smoked wild BC salmon
Fresh organic lemon juice
Capers Organics olive oil

In a bowl, combine the yeast and warm water.
In a large standing mixer bowl, combine the flour, salt, honey and oil.
While the mixer is running, add the yeast/water and mix for 15 min.
Cover and let sit for 1 hour. Punch down the dough and divide into four. Roll out each piece until very thin.

Place a small amount of cornmeal on a pizza pan and place prepared dough on top.

Preheat oven to 425 and a non-stick skillet over medium heat.

Sauté the onions in a tbsp of oil until tender and brown, then spread over the dough.
Brush oil on the edge of the crust and bake for 10 minutes or until crispy and edges are golden brown.
Remove from oven, spread with sour cream then top with salmon, dill, capers and a squirt of lemon juice.

Slice and serve.


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