This is a dish that can be served as breakfast, brunch, lunch, or even a light appetizer before dinner! Super easy to assemble and looks fancy (haha). The textural & temperature contrast and classic combination of ingredients make it super delicious. I’ve seen it on the menu of many restaurants for $50+ (crazy...) but you can easily make it at home for a fraction of the price! For this pizza, I used Ikura-grade gold pearl salmon roe from @therealtsarnicoulai (sustainably caught salmon) and nicely pre-trimmed and smoked @ducktrapriverofmaine Kendall Brook® salmon.
Recipe:
Pizza Crust: Combine 1 cup AP flour, 1 envelope (2¼ tsp) pizza crust yeast, 1½ tsp sugar, ½ tsp salt in a large bowl. Add ½ cup warm water (around 110-120°F) and mix well until blended. If necessary, add enough flour to make a ball of dough that is pliable. Knead on a floured surface for 3-4 min. Roll the dough into a circle (or whatever desired shape). Place on a greased baking sheet (olive oil). Brush the dough with 2 tbsp of olive oil. Sprinkle ¼ cup of thinly sliced red onion over the top of the dough. Season with salt.
Bake in oven at 425°F for 15 minutes (or until crust is slightly browned). Remove from oven and let cool for 5 min.
Spread 2-3 tbsp softened cream cheese (or crème fraiche) over the top of pizza.
Arrange thinly sliced smoked salmon over the top. Cut pizza into 4-6 slices. Sprinkle finely chopped chives over the top. Place a small spoonful of salmon caviar on each slice (optional). Squeeze some lemon juice over the top, add lemon zest, and serve immediately!
