Smoked Salmon, Crème Fraîche & Dill Pizzettes

Name: Smoked Salmon, Crème Fraîche & Dill Pizzettes
Yield: Makes eight 6-inch (15-cm) pizzettes; serves 6–8
Ingredients: Kosher salt and freshly ground pepper; 2 tablespoons chopped fresh dill, plus small sprigs for garnish; ½ small red onion, thinly sliced; 2 tablespoons chopped fresh chives; 8 oz (225 g) thinly sliced smoked salmon, chopped or torn into small pieces; Semolina flour, for dusting; 1 teaspoon extra-virgin olive oil, plus more for brushing; Two 9-oz (250-g) balls NY Style Pizza Dough; 1 tablespoon fresh lemon juice; 1 cup (225 g) crème fraîche or sour cream; Grated zest of 1 lemon

Preparation info

Makes eight 6 inch pizzettes; serves
6–8

Difficulty
Easy

Appears in

Williams Sonoma Pizza

By Williams Sonoma

Published 2024

About

These elegant and versatile pizzettes would be perfect for a springtime brunch or as part of a larger spread for an evening gathering. Baking the red onions on the dough mellows and sweetens them.

Ingredients

1 cup (225 g) crème fraîche or sour cream
Grated zest of 1 lemon

Fish course
Pescatarian
Pizza
Brunch
Spring

Method

Position an oven rack in the middle of the oven and place a pizza stone on the rack. Preheat the oven to 550°F/290°C (or as high as it will go). Once the oven has reached 550°F/290°C, let the stone continue to heat for 15–30 minutes longer, without opening the door.

In a small