Pizza Bread With Truffle Oil and Salmon

• 1 packet dry yeast
• 1/2 teaspoon sugar
• 1 cup warm water
• 2 tablespoons extra virgin olive oil
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 to 3 cups flour
• 1 tablespoon black truffle oil
• 3 ounces smoked salmon, slivered
• Slivers of black truffle (optional)

1. Place the yeast in a bowl with the sugar and one-fourth cup of the water and stir to dissolve.
2. Set aside for several minutes, until the yeast becomes frothy.
3. Use a little of the oil to grease a two-quart mixing bowl and a large baking sheet.
4. Add the rest of the oil to the yeast along with the remaining water, the salt and pepper.
5. Stir in one and a half cups of the flour and enough additional to make a very soft dough.
6. Transfer the dough to a well-floured work surface and knead about five minutes, kneading in as much additional flour as necessary to keep the dough from sticking.
7. Put the dough in the oiled bowl, turn it, then cover it with a towel and set aside to rise until doubled, about an hour.
8. Preheat oven to 500 degrees.
9. Shortly before serving time, divide the dough into quarters and roll each on a floured surface into a circle about seven inches in diameter.
10. Transfer the circles to the baking sheet and prick them closely all over with a fork.
11. Place in the lower third of the oven and bake, turning once, until browned, about 15 minutes.
12. Brush the pizza breads with the truffle oil, scatter on top strips of smoked salmon and, if using, slivers of truffle, cut into wedges and serve while still warm.

yeast, sugar, water, extra virgin olive oil, salt, freshly ground black pepper, flour, truffle oil, salmon, slivers

Taken from cooking.nytimes.com/recipes/966 (may not work)