Favorite Recipes of Maverick Swaniel Harrienger











{July 19, 2013}   Smoked Salmon Thin-Crust Pizza (Cooking Light: Crave! [2013])

.5 cup warm water
.5 teaspoon dry yeast
2 tablespoons olive oil
.25 teaspoon kosher salt
6 ounces/1.25 cups bread flour
Cooking spray
1 tablespoon yellow cornmeal
.33 cup softened .33 less fat cream cheese
1 tablespoon drained capers
4 slices red onion, separated into rings
3 ounces thinly sliced cold smoked salmon
1 tablespoon chopped fresh dill

Combine warm water and yeast in stand mixer bowl with attached dough hook; let stand 5 m.  Add oil and salt to yeast mix.  Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Sprinkle flour over yeast mix; mix 2 m.  Place dough in large bowl coated with cooking spray; cover dough surface with plastic wrap lightly coated with cooking spray.  Refrigerate 24 h.
Remove dough from refrigerator.  Let stand, covered, 1 h.  Position oven rack in lowest setting.  Place pizza stone or heavy baking sheet on rack.  Preheat oven to 550° F.  Preheat stone or sheet 30 m before baking dough.
Punch dough down.  Sprinkle cornmeal on lightly floured baking sheet without raised edges.  Roll dough into very thin 14″ circle on prepared baking sheet.  Crimp edges to form a .5″ border.  Pierce dough several times with fork.
Slide dough onto preheated stone or sheet, using spatula as guide.  Bake at 550° F 4 m.  Remove from oven; spread cheese evenly over dough.  Arrange capers and onion over cheese.  Bake 5 m more.  Top evenly with salmon; sprinkle wity dill.  Cut pizza into 8 wedges.  Serves 4.

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