Smoked Salmon Pizza

• 3 to 4 ounces smoked salmon, sliced paper thin
• Pizza dough at room temperature (see recipe)
• 4 tablespoons extra-virgin olive oil
• 1/2 medium-size red onion, sliced thin
• 1/4 cup minced fresh dill
• 13 cup sour cream or creme fraiche
• Freshly ground black pepper to taste
• 4 heaping tablespoons domestic golden caviar (optional)
• 1 heaping tablespoon black caviar (optional)
• 4 sprigs fresh dill for garnish

1. Preheat oven, preferably with a pizza stone inside, to 500 degrees for 30 minutes.
2. While oven is heating, cut salmon into 2-inch squares and reserve.
3. Roll or stretch dough into four 8-inch circles.
4. If using a pizza stone, put the circles on a lightly floured wooden peel.
5. Otherwise put them on an oiled, floured baking sheet.
6. Brush each pizza with olive oil to within 1 inch of the edge and sprinkle with red onion.
7. Put pizzas in the oven and bake 8 to 12 minutes, until crusts are golden brown.
8. While pizzas are baking, mix dill with sour cream and season with pepper.
9. When pizzas are done, transfer to warm dinner plates and spread with the sour cream mixture.
10. Arrange the pieces of salmon on top, and if desired, put a tablespoon of golden caviar in the center of each and spoon a little black caviar on the golden caviar.
11. Garnish each pizza with a sprig of dill and serve.

salmon, extravirgin olive oil, red onion, fresh dill, sour cream, freshly ground black pepper, golden caviar, black caviar, dill

Taken from cooking.nytimes.com/recipes/3991 (may not work)