I think this may a be a new favorite of ours. Linus refused to eat the other pizza I made because it had tomatoes on it, but this one he gobbled down and then also had it for lunch this afternoon. I loved how the flavors blended together and really awakened the taste buds. Yummy!
Ingredients for the Crust
1 teaspoon Instant Or Active Dry Yeast
1-½ cup Warm Water
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Olive Oil
Sprinkle yeast over 1 1/2 cups warm water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Spray a large mixing bowl with cooking spray and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
Ingredients for Topping the Pizza
2 tablespoons extra virgin olive oil
2 tablespoons dill
2 cloves garlic, minced
8oz neufchatel cheese
freshly ground black pepper
1 tablespoon fresh lemon juice
8oz smoked salmon
1/2 red onion, thinly sliced
1 tablespoon capers, drained and rinsed
1 cup fresh mozzarella, diced
Preheat oven to 450º. Roll out the pizza dough into a round disk and place on a pizza pan.In a medium mixing bowl combine olive oil, dill, garlic, neufchatel cheese, pepper and lemon juice. Mix until well combined. Spread over the top of the dough. Break the salmon up into pieces and place all over the pizza. Sprinkle the onions, capers and mozzarella all over the top and bake for about 20 minutes or until crust is cooked and browned all over. Cut and serve!