Pizzas are topped with smoked salmon and dill for a delicious appetizer.
Servings: Makes two 16" x 5" pizzas
Ingredients 1 store-bought pizza dough 2 tablespoons extra-virgin olive oil1 medium red onion , thinly sliced8 ounces creme fraiche or sour cream1/4 cup fresh dill , chopped, plus sprigs for garnish8 ounces smoked salmon , thinly sliced1/2 cup wasabi caviar , optionalFreshly ground black pepper to taste
Place a pizza stone, if using, in center of oven. Preheat oven to 450°.
Divide dough and form two pizzas. Brush each with 1 tablespoon olive oil and top with onion. Slide one pizza onto the hot stone. Bake until crust is golden, 8 to 10 minutes; repeat with second pizza. If using a heavy baking sheet, increase cooking time to 10 to 12 minutes.
In a small bowl, combine crème fraîche and chopped dill. Spread mixture over pizzas. Arrange salmon, caviar (if using) and dill sprigs over tops; season with pepper. Cut into wedges.