Lemon Pizza

• 12 ounces prepared pizza dough
• 3 lemons, ends trimmed and discarded, sliced paper thin, seeds removed
• Freshly ground black pepper
• Extra-virgin olive oil
• 1/2 cup creme fraiche
• 6 ounces good-quality salmon caviar

1. Preheat oven to 450 degrees and roll dough out to roughly 12 inches in diameter and very thin -- about 1/6-inch thick.
2. Place on a greased sheet pan, or heat a pizza stone in the oven.
3. Cover surface of dough with lemon slices, overlapping them very slightly.
4. Sprinkle with pepper and olive oil.
5. Transfer pizza to hot pizza stone or place the sheet pan in the oven.
6. Bake until dough is brown and crisp, 15 to 20 minutes.
7. (If the lemons brown too quickly, cover the surface of the dough with foil until dough is cooked through.)
8. Remove the pizza from the oven and let cool.
9. Spread creme fraiche over the surface and dot with caviar.
10. Cut into wedges and serve.

dough, lemons, freshly ground black pepper, extravirgin olive oil, creme fraiche, salmon caviar

Taken from cooking.nytimes.com/recipes/6634 (may not work)