| Prepare
the pizza dough. When ready to use the pizza dough, divide the
dough into 4 small dough balls. Flour a work surface. Roll the
dough balls into 8" flat rounds, about ¼" thick.
Sprinkle a wooden pizza peel with the cornmeal. Gently place
one of the rolled pizza dough rounds onto the pizza peel.
For one 8" pizza-brush the entire surface of the dough and
edges with 1 tbsp. of the olive oil. Cover the dough and let
it rest and rise slightly, about 20 minutes.
Slide the pizza onto the pizza stone in the oven and bake
at 500 for 6-8 minutes until crust is slightly brown on edges
and the cheese is partially melted.
Remove the pizza from the oven and let it cool slightly, about
5 minutes.
Spoon the sour cream over the top of the pizza. Layer the
salmon lox on top of the sour cream. Sprinkle the cucumber,
red onions, capers and fresh dill over the top of the salmon.
Season the pizza with salt and fresh ground black pepper to
taste. Cut the pizza into 4 wedges and serve.
|
