SMOKED SALMON
WEDGES
This pizza is especially easy because you buy the pizza crust. We like Bobli, but you can substitute your favorite. If you are ambitious, make your own, but roll the dough out so that it’s nice and thin. We suggest cutting this into small wedges for passing at parties, or larger pieces for a simple lunch or even a brunch dish. The fresh dill makes a big difference. It accentuates the salmon and makes everything taste divinely fresh. MAKES ONE 12-INCH ROUND PIZZA; SERVES 6 TO 8
One 12-inch thin-crust prepared pizza crust 2 tablespoons minced fresh dill
¼ cup sour cream 5 ounces smoked salmon, very thinly sliced
2 tablespoons plus 2 teaspoons finely chopped 3 teaspoons drained capers
red onion
Preheat the oven to 325°F. Position the oven rack in
WINE RECOMMENDATION the center of the oven.
Brut sparkling wine, such as Schramsberg or Put the crust directly on the oven rack and warm
Krug, will fit very well. Dry champagne is for about 5 minutes. Transfer the warm crust to a
generally high in acid. For this reason, it is cutting board.
best paired with salty foods. Spread the sour cream over the crust, leaving a 1/2
inch border. Sprinkle about half of the red onion over
BEER RECOMMENDATION the sour cream and sprinkle half of the dill over the
Lager beer, such as Budweiser “Select” will go onion.
down perfectly. Beer and pizza . . . we all get Lay the salmon slices over the pizza to cover the
that one. sour cream, onion, and dill. Sprinkle the remaining
onion and dill over the salmon and then scatter the
capers over them. Cut the pizza into 12 wedges and serve at once.
