Spago's Smoked Salmon Pizza

Spago's Smoked Salmon Pizza

Pizza Dough:
1 pkg. active dry yeast
1 tsp. honey
1 C. warm water, 105 to 115 degrees
3 C. all-purpose flour
1 tsp. kosher salt
1 Tbs. extra-virgin olive oil

Dill Cream:
1/2 C. sour cream
1 Tbs. minced shallot
2 tsp. chopped fresh dill
1/2 Tbs. lemon juice
Pinch white pepper

Pizza Topping:
4 Tbs. extra-virgin olive oil
1 small red onion, thinly sliced
10 oz. thinly sliced smoked salmon
4 tsp. chopped fresh chives
1 Tbs. caviar

Up to a day or at least two hours ahead, make the Pizza Dough: In a small
bowl, dissolve the yeast and honey in 1/4 C. of the warm water. In a mixer
fitted with a dough hook, combine the flour and salt. Add the oil, yeast mixture, and remaining water; mix on low speed until the dough comes cleanly away from the side of the bowl and clusters around the hook, about 5 minutes. (The dough can also be made in a food processor with the stainless-steel blade. Briefly pulse together the flour and salt. Add the dissolved yeast and other ingredients and process until the dough begins to form a ball.)

Turn out the dough onto a clean work surface and knead until smooth and
firm, 2 to 3 minutes. Transfer to a clean, lightly oiled bowl, cover with a
clean, damp towel, and leave to rise at warm room temperature for 30 minutes.

Make the Dill Cream: In a small bowl, stir together all the ingredients.
Cover and refrigerate until ready to use.

Divide the dough into 4 equal balls. On a smooth, clean surface, lightly
work each ball by pulling down all around its sides and tucking underneath.
Repeat 4 or 5 times per ball. Roll the ball under your palm until the dough feels smooth and firm, about 1 minute. Put the balls on a tray, cover with a damp towel, and let them rest for about 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

To make the pizzas, place a pizza stone on the middle rack of the oven and
preheat the oven to 500 degrees.

To prepare each pizza, dip a dough ball into flour, shake off the excess,
and place on a clean, lightly floured surface. Stretch the dough by pressing down on the center, spreading it into an 8-inch circle with a slightly thicker rim. (Alternatively, use a small rolling pin.) Lightly brush the inner circle with some olive oil and spread a quarter of the onions on top.

Slide a pizza paddle or rimless baking sheet under the pizza and slide it
onto the pizza stone. Bake until the crust is golden brown, 6-8 minutes.

With the paddle, carefully remove the pizza and transfer to a cutting board. With the back of a spoon, spread some Dill Cream over the inner circle. Arrange salmon slices to cover the entire pizza, slightly overlapping the rim. Sprinkle with chives.

Using a pizza cutter or a large sharp knife, cut the pizza into 4 or 6
wedges. Spoon some caviar in the center of each slice. Serve immediately.