A perfectly unique smoked salmon pizza featuring ricotta and mozzarella cheese, capers, red onions and dill.
Divide pizza dough into two equal portions and form each into a ball.
Making one pizza at a time, flatten the dough ball and stretch or roll out pizza dough to pizza base around 5 mm thick.
Distribute half of the ricotta and half of the mozzarella cheese evenly over each pizza base and sprinkle generously with olive oil.
Transfer pizza base to oven and cook until base is cooked through and cheese beautifully melted, about 5-10 minutes depending on the heat of your oven. Keep an eye on things and remove pizza from oven once done.
Sprinkle cooked pizza generously with black pepper and top evenly with slices of smoked salmon.
Top with red onion slivers, capers and a few generous dollops of crème fraiche.
Sprinkle strategically with a few sprigs of dill, slice and serve immediately.
If you own a large home oven, you may be able to cook one large pizza from the recipe above. Otherwise, I suggest splitting the dough into two and making one pizza per diner.
If you’re feeling adventurous, you can bake one pizza, then switch and bake the other while topping the first. Otherwise, you can simply cook and share one while waiting for the other to finish. Pizza is not a rushed ordeal after all, pizza deserves time and attention. Throwing a pizza party? You can double, triple and quadruple the recipe as you see fit!