Smoked Salmon Pizzettes with Red Onion and Capers
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 10 (4-inch) pizzas
Ingredients
- ½ ounce (2 envelopes) active dry yeast
- ½ cup whole milk, room temperature
- 1 cup plus 3 tablespoons all-purpose flour, plus more for dusting work surface
- 1 teaspoon kosher salt, plus more as needed
- ¾ cup sour cream or crème fraîche
- 2 tablespoons finely chopped red onion
- 2 tablespoons brined capers, rinsed, drained, and roughly chopped
- 5 tablespoons chopped fresh dill, divided
- 2 teaspoons freshly squeezed lemon juice, plus more as needed
- Freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 6 ounces smoked salmon, cut into 1 inch long by 1/8 inch wide strips
Procedure
Pizzettes are miniature pizzas, perfect for an appetizer or hors d’oeuvre party. This version features thin, crispy crusts topped with smoked salmon. If you’re looking for an even more upscale presentation, a dollop of caviar in the center of each pizzette will do the trick.
Preheat oven to 375° and place racks in the upper and lower thirds.
To prepare pizza dough: Place yeast and milk in a measuring cup with a spout and whisk to combine. Place the flour and salt in the bowl of a food processor fitted with a metal blade and process for 5 seconds to blend. With machine running, slowly pour in yeast mixture. Continue processing until dough is well blended, about 60 seconds. Use a dough scraper to transfer dough to a lightly floured work surface. Gently squeeze or knead the clumps together until they form cohesive dough. Transfer dough to a lightly oiled large mixing bowl. Cover bowl with plastic wrap and set aside to rise for 30 minutes.
When dough has risen, remove from bowl and place on a lightly floured work surface. Using a bench scraper, cut the dough into 10 equal pieces and roll into balls. Using a rolling pin, roll each ball of dough into a thin round about 4 inches across. Prick each strip of dough with a fork. Transfer dough rounds to parchment paper-lined rimmed baking sheets. Cover dough rounds loosely with plastic wrap and let rest 10 minutes.
To prepare topping: Mix sour cream, red onion, capers, 2 tablespoons dill, and lemon juice in a small mixing bowl using a silicone spatula. Taste and season with salt, pepper, and additional lemon juice as needed.
To assemble and bake: Brush dough rounds with olive oil and season lightly with salt. Bake until edges are golden and crispy, about 18 to 20 minutes. Remove from oven and cool. To serve, spread each pizzette with about 1 teaspoon topping using a small offset spatula, leaving a ¼ inch border. Top with 2 to 3 strips of smoked salmon and sprinkle with remaining 3 tablespoons fresh dill. Serve immediately.
Preheat oven to 375° and place racks in the upper and lower thirds.
To prepare pizza dough: Place yeast and milk in a measuring cup with a spout and whisk to combine. Place the flour and salt in the bowl of a food processor fitted with a metal blade and process for 5 seconds to blend. With machine running, slowly pour in yeast mixture. Continue processing until dough is well blended, about 60 seconds. Use a dough scraper to transfer dough to a lightly floured work surface. Gently squeeze or knead the clumps together until they form cohesive dough. Transfer dough to a lightly oiled large mixing bowl. Cover bowl with plastic wrap and set aside to rise for 30 minutes.
When dough has risen, remove from bowl and place on a lightly floured work surface. Using a bench scraper, cut the dough into 10 equal pieces and roll into balls. Using a rolling pin, roll each ball of dough into a thin round about 4 inches across. Prick each strip of dough with a fork. Transfer dough rounds to parchment paper-lined rimmed baking sheets. Cover dough rounds loosely with plastic wrap and let rest 10 minutes.
To prepare topping: Mix sour cream, red onion, capers, 2 tablespoons dill, and lemon juice in a small mixing bowl using a silicone spatula. Taste and season with salt, pepper, and additional lemon juice as needed.
To assemble and bake: Brush dough rounds with olive oil and season lightly with salt. Bake until edges are golden and crispy, about 18 to 20 minutes. Remove from oven and cool. To serve, spread each pizzette with about 1 teaspoon topping using a small offset spatula, leaving a ¼ inch border. Top with 2 to 3 strips of smoked salmon and sprinkle with remaining 3 tablespoons fresh dill. Serve immediately.
Smoked Salmon Pizzettes with Red Onion and Capers
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 10 (4-inch) pizzas
Ingredients
- ½ ounce (2 envelopes) active dry yeast
- ½ cup whole milk, room temperature
- 1 cup plus 3 tablespoons all-purpose flour, plus more for dusting work surface
- 1 teaspoon kosher salt, plus more as needed
- ¾ cup sour cream or crème fraîche
- 2 tablespoons finely chopped red onion
- 2 tablespoons brined capers, rinsed, drained, and roughly chopped
- 5 tablespoons chopped fresh dill, divided
- 2 teaspoons freshly squeezed lemon juice, plus more as needed
- Freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 6 ounces smoked salmon, cut into 1 inch long by 1/8 inch wide strips
Procedure
Pizzettes are miniature pizzas, perfect for an appetizer or hors d’oeuvre party. This version features thin, crispy crusts topped with smoked salmon. If you’re looking for an even more upscale presentation, a dollop of caviar in the center of each pizzette will do the trick.
Preheat oven to 375° and place racks in the upper and lower thirds.
To prepare pizza dough: Place yeast and milk in a measuring cup with a spout and whisk to combine. Place the flour and salt in the bowl of a food processor fitted with a metal blade and process for 5 seconds to blend. With machine running, slowly pour in yeast mixture. Continue processing until dough is well blended, about 60 seconds. Use a dough scraper to transfer dough to a lightly floured work surface. Gently squeeze or knead the clumps together until they form cohesive dough. Transfer dough to a lightly oiled large mixing bowl. Cover bowl with plastic wrap and set aside to rise for 30 minutes.
When dough has risen, remove from bowl and place on a lightly floured work surface. Using a bench scraper, cut the dough into 10 equal pieces and roll into balls. Using a rolling pin, roll each ball of dough into a thin round about 4 inches across. Prick each strip of dough with a fork. Transfer dough rounds to parchment paper-lined rimmed baking sheets. Cover dough rounds loosely with plastic wrap and let rest 10 minutes.
To prepare topping: Mix sour cream, red onion, capers, 2 tablespoons dill, and lemon juice in a small mixing bowl using a silicone spatula. Taste and season with salt, pepper, and additional lemon juice as needed.
To assemble and bake: Brush dough rounds with olive oil and season lightly with salt. Bake until edges are golden and crispy, about 18 to 20 minutes. Remove from oven and cool. To serve, spread each pizzette with about 1 teaspoon topping using a small offset spatula, leaving a ¼ inch border. Top with 2 to 3 strips of smoked salmon and sprinkle with remaining 3 tablespoons fresh dill. Serve immediately.
Preheat oven to 375° and place racks in the upper and lower thirds.
To prepare pizza dough: Place yeast and milk in a measuring cup with a spout and whisk to combine. Place the flour and salt in the bowl of a food processor fitted with a metal blade and process for 5 seconds to blend. With machine running, slowly pour in yeast mixture. Continue processing until dough is well blended, about 60 seconds. Use a dough scraper to transfer dough to a lightly floured work surface. Gently squeeze or knead the clumps together until they form cohesive dough. Transfer dough to a lightly oiled large mixing bowl. Cover bowl with plastic wrap and set aside to rise for 30 minutes.
When dough has risen, remove from bowl and place on a lightly floured work surface. Using a bench scraper, cut the dough into 10 equal pieces and roll into balls. Using a rolling pin, roll each ball of dough into a thin round about 4 inches across. Prick each strip of dough with a fork. Transfer dough rounds to parchment paper-lined rimmed baking sheets. Cover dough rounds loosely with plastic wrap and let rest 10 minutes.
To prepare topping: Mix sour cream, red onion, capers, 2 tablespoons dill, and lemon juice in a small mixing bowl using a silicone spatula. Taste and season with salt, pepper, and additional lemon juice as needed.
To assemble and bake: Brush dough rounds with olive oil and season lightly with salt. Bake until edges are golden and crispy, about 18 to 20 minutes. Remove from oven and cool. To serve, spread each pizzette with about 1 teaspoon topping using a small offset spatula, leaving a ¼ inch border. Top with 2 to 3 strips of smoked salmon and sprinkle with remaining 3 tablespoons fresh dill. Serve immediately.