Smoked Salmon and Red Onion Pizzettes

Serve these elegant and versatile pizzettes for a light dinner in warm weather with a crisp white wine and a green salad. Baking the onions on the dough helps to mellow them and sweeten their flavor. The recipe for the dough makes more than you will need, so refrigerate or freeze the extra dough for use later. 

 

Smoked Salmon and Red Onion Pizzettes

 

Ingredients

 

For the dough:

• 3 1/3 cups (17 oz./530 g) all-purpose flour, plus more for dusting
• 1/4 cup (1 1/2 oz./45 g) whole-wheat flour
• 1 package (2 1/2 tsp.) instant dry yeast
• 1 Tbs. sugar
• 1 Tbs. kosher salt
• 1 1/4 cups (10 fl. oz./310 ml) warm water (110°F/43°C), plus more as needed
• 2 Tbs. olive oil, plus more as needed

• 1 cup (8 oz./250 g) crème fraîche or sour cream
• 1 Tbs. fresh lemon juice
• Grated zest of 1 lemon
• 2 Tbs. chopped fresh dill, plus small sprigs for garnish
• 2 Tbs. chopped fresh chives
• Kosher salt and freshly ground pepper
• 1/2 small red onion, thinly sliced
• 1 Tbs. olive oil, plus more for brushing
• 8 oz. (250 g) thinly sliced smoked salmon, chopped or torn into small pieces

Directions

 

1. In a food processor, combine the flours, yeast, sugar and salt. Pulse to mix the ingredients. With the motor running, add the water and olive oil in a steady stream, and then pulse until the dough comes together in a rough mass, about 12 seconds. If the dough does not form into a ball, sprinkle with 1 to 2 teaspoons of water and pulse again until a rough mass forms. Let the dough rest for 5 to 10 minutes.

 

2. Process the dough again for 25 to 30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and form into a smooth ball. Place the dough in a large oiled bowl, turn to coat with oil, and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk and spongy, about 1 1/2 hours.

 

3. Turn the dough out onto a lightly floured work surface, punch it down, and shape into a smooth cylinder. Divide into 2 equal pieces. Shape each piece into a smooth ball, dusting with flour only if the dough becomes sticky. Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes. Place the second ball in a gallon-size zipper-lock bag and refrigerate for up to 3 days or freeze for up to 2 months. (When ready to use, thaw the frozen dough for 3 to 4 hours at room temperature.)

 

4. Place a pizza stone in the middle of the oven and preheat to 450°F (230°C). Once the oven has reached 450°F (230°C), let the stone heat for 15 to 30 minutes longer, without opening the door.

 

5. In a small bowl, stir together the crème fraîche, lemon juice and zest, dill, and chives. Season with salt and pepper to taste. Set aside at room temperature.

 

6. In a small bowl, toss the onion with the olive oil and season lightly with salt and pepper. Set aside.

 

7. Divide the pizza dough into 8 equal pieces. On a floured pizza peel, roll out each piece into a 5-inch (13-cm) round. Brush each dough round with olive oil and season lightly with salt and pepper. Top with the onion slices, dividing them evenly.

 

8. Carefully slide the pizzettes from the peel onto the hot stone in the oven and bake until the crusts are lightly browned, about 6 minutes.

 

9. Using the peel, transfer the pizzettes to a board or serving platter. Let cool for a few minutes, then dollop 2 Tbs. of the crème fraîche on each. Scatter the smoked salmon on top of the pizzettes, dividing it evenly. Garnish each with a sprig of dill and serve right away. Serves 4 to 6.

 

 

For this and more ideas for pizza you’ll want to serve every night of the week, check out our new Pizza Night, by Kate McMillan.