This pizza offers a crisp cracker crust in contrast to the soft salmon. Make the dough a day ahead.
Smoked Salmon Thin Crust Pizza (Source)
½ cup warm water
½ teaspoon dry yeast
2 tablespoons olive oil
¼ teaspoon kosher salt
6 ounces bread flour (1 ¼ cups)
1 tablespoon yellow cornmeal
1/3 cup (3 oz) 1/3-less-fat cream cheese, softened
1 tablespoon capers, drained
4 (1/8 inch thick) slices red onion, separated into rings
3 ounces cold-smoked salmon, thinly sliced
1 tablespoon chopped fresh dill
- Combine ½ cup warm water and yeast in the bowl of a stand mixer with dough hook; let stand 5 minutes or until bubbly. Add oil and salt to yeast mixture. Lightly spoon flour into dry measuring cups; level with a knife. Sprinkle flour over yeast mixture; mix 2 minutes or until a soft dough forms. Place dough in large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
- Place oven rack in lowest position. Place pizza stone on lowest rack. Heat oven to 550. Preheat the pizza stone 30 minutes before baking the dough.
- Remove dough from refrigerator. Let stand, covered 1 hour or until dough reaches room temperature. Punch dough down. Roll dough out to a very thin 14 inch circle on lightly floured baking sheet with no raised edges. Sprinkle with cornmeal. Crimp edges making a ½ inch border. Pierce dough several times with a fork.
- Slide dough onto preheated pizza stone. Bake at 550 for 4 minutes. Remove from oven; spread cheese evenly over dough. Arrange capers and onion over cheese. Bake additional 5 minutes or until crust is golden brown. Top evenly with salmon; sprinkle with dill. Cut pizza into 8 wedges.