Celebration Pizza with Smoked Salmon and Caviar
I call this a celebration pizza because I always seem to serve it with champagne for some occasion or another. And of course, as is always the case, buy the best caviar you feel you can afford that day. There are some very good quality domestic products available now, including American fish roe from Plaza de Caviar.
Makes 2 pizzas, 9" each
1 recipe Pizza Dough (see recipe)
2 cloves garlic, minced
3 tablespoons olive oil
3 ounces fontina, coarsely grated
3 ounces mozzarella, coarsely grated
1/2 red onion, very thinly sliced
5 ounces thinly sliced smoked salmon
1/3 cup creme fraiche
salt and freshly ground pepper
1 to 2 tablespoons green onion or chives, minced
1 ounce caviar, beluga, sevruga, osetra, or American sturgeon
Preheat oven to 500°. Set the pizza bricks in the oven.
Combine the garlic and olive oil and let the flavor of the garlic permeate the oil for 30 minutes. Combine the Fontina and mozzarella. Reserve.
Divide the pizza dough into 2 pieces. On a floured surface, roll the dough into a 9" circle. Transfer to a well-floured pizza peel. Lightly brush the dough to within 1/2" of the edge with the garlic oil. Sprinkle half of the cheese over the oil, leaving 1/2" around the edge. Spread half of the onions on top of the cheese. Transfer the pizza directly onto the brick and bake for 8 to 12 minutes until golden and crisp. Remove from the oven.
Distribute half of the smoked salmon evenly over the top of the pizza. Place the creme fraiche in a small bowl and season with salt and pepper, and add a tablespoon or two of milk to make it an almost pourable consistencey. Drizzle the creme fraiche lightly onto the top of the pizza. Garnish with green onions and caviar and serve immediately. Continue with the remaining ingredients to make a second pizza.
1/4 cup lukewarm water
2 teaspoons dry yeast
1/4 cup rye flour
1/2 cup lukewarm water
2 tablespoons olive oil
1 tablespoon milk
1/2 teaspoon salt
1 3/4 cup all-purpose flour
To make a sponge, combine 1/4 cup lukewarm water, yeast and rye flour in a small bowl. Let it stand for 1 hour and add the rest of the ingredients. Mix the dough thoroughly. Knead on a floured board for about 10 minutes until it is soft yet still moist. Place in an oiled bowl, turning once. Cover the bowl with a towel and put in a warm place. Let it rise for 1 to 2 hours or until it has doubled in size. Shape the dough.
Makes 2 - 9" crusts