Smoked Salmon Pizza with Lemon and Capers

• 1 cup Warm Water
• 1 teaspoon Instant Yeast
• 2 cups Flour
• 1 teaspoon Salt
• 1/4 cups Olive Oil
• 3 ounces, weight Chevre-style Goat Cheese
• 1 whole Lemon, Zested First, Then Juiced
• 13 cups Ricotta
• 3 Tablespoons Milk
• 4 ounces, weight Smoked Salmon
• 1 teaspoon Capers

1. For the dough: Mix the water and yeast, then add the flour, salt, and olive oil.
2. You dont need to knead this dough, just mix it around roughly in the bowl for a few minutes.
3. Let the dough rise until doubled.
4. For the sauce: In a food processor blend the goat cheese, lemon zest, lemon juice, ricotta, and milk until creamy and combined.
5. For the pizza: Preheat the oven to 525 degrees F (or as hot your oven will get).
6. Spread the dough out thin on a pizza pan (the round kind with the holes in the bottom), using flour to keep the dough from sticking.
7. Use your palms and fingertips to spread the dough as closely to the edge of the pan as you can.
8. Spread the dough with the sauce, leaving about 1 1/2 inches rim for the crust.
9. Top with the smoked salmon, broken into rough pieces, and the capers.
10. Bake for about 15 minutes, or until charred in places.
11. Enjoy!

water, yeast, flour, salt, olive oil, cheese, lemon, ricotta, milk, salmon, capers

Taken from tastykitchen.com/recipes/main-courses/smoked-salmon-pizza-with-lemon-and-capers/ (may not work)