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Smoked Salmon,
Dill, and Cream Cheese Brunch Pizza
Source:
A Treasury of Jewish Holiday Baking
by Marcy Goldman |
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Ingredients:
Quick Pizza
Sponge
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1 cup warm water
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1/4 teaspoon dry yeast
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2 teaspoons sugar
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1 1/4 cup unbleached all-purpose flour
Pizza Dough
All the sponge from above
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1/2 cup warm water
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1 1/4 teaspoons salt
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2 tablespoons olive oil
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1/2 teaspoon baking powder
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2 1/2 cups bread flour
Topping (for 1 pizza, triple for entire
recipe)
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2 teaspoons olive oil
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1 small clove garlic, finely minced
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Salt and pepper to taste
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1/3 cup crumbled feta cheese
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1/4 cups cream cheese
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1 small red onion, sliced thin
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1/4 cup sliced black olives (any type)
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2 small plum tomatoes, sliced
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1 tablespoon chopped fresh dill
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Approximately 2 ounces lox, minced
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Sesame seeds, for sprinkling
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 Quick Pizza
Sponge: In a bowl, whisk together the water,
yeast, and sugar. Let the mixture stand for
a couple of minutes, then stir in the flour
to make a soft, pudding like batter. Cover
the sponge with plastic wrap and let it
stand anywhere from 30 minutes to overnight
(the longer the better, but even a half hour
will make for a better-flavored and
-textured pizza).
Dough: Stir down the sponge mixture and add
the dough ingredients. Knead for 8 minutes
to make a soft dough. Cover and set aside to
rise for 30 minutes. Gently deflate the
dough and let it rise again until needed (1
to 3 hours).
To make the pizza, divide the dough into 3
pieces. Flatten each one to make a 9-inch
disc. Cover with a tea towel and let rest
for a few minutes. Preheat the oven to
"Broil," (though the pizza goes in the oven
not the broiler). Place the pizza on a
baking sheet and set it on the lowest rack
in the oven. (Check often to ensure it does
not burn). Allow the pizza to bake for a few
minutes so that the top surface chars a bit
(5 to 8 minutes). Remove it from the oven.
Reduce the oven temperature to 475 degrees.
Topping: On the charred surface, spread the
olive oil and garlic, salt, and pepper.
Spread out the feta and cream cheese (in
dollops). Top with the remaining
ingredients, brush the rim with olive oil
and sprinkle on sesame seeds. Bake on the
middle rack of the oven until the top is
bubbling and the rim is colored, (7 to 8
minutes). |
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Brunch -- Fish
-- Shavuos |
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Cooking Tips:
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