• 1 pound pizza dough
• Extra virgin olive oil
• 4 ounces mascarpone cheese
• 8 ounces smoked salmon, thinly sliced
• 1 Tablespoon capers, rinsed and dried
• 2 scallions, thinly sliced
• 4 lemon wedges
• Freshly ground black pepper

Preheat an oven containing a pizza stone or unglazed baking tiles to 500°F.

Roll the dough into 4 balls of equal size. Allow to rest 15 minutes on a floured surface covered with plastic wrap.

Roll out the dough into rounds 1/8 inch thick and dimple the dough with your fingertips. Rub with extra virgin olive oil. Transfer the dough to a stone or tiles and bake 10 minutes or until brown and crispy. Repeat until all the dough is cooked. If you don't have a stone or tiles, bake dough on a baking sheet dusted with cornmeal.

While the pizzas are still warm, spread each one with an equal amount of mascarpone cheese. Arrange the salmon on top and then sprinkle with capers, scallions and pepper. Garnish each pizza with a lemon wedge and serve.

For the pizza dough:

• 1 1/4 cups warm water
• 1 package yeast
• 1 Tablespoon salt
• 1/4 cup extra virgin olive oil
• 3 cups all-purpose unbleached flour

Put 1/4 cup water in a large bowl. Add the yeast and stir until dissolved. Allow the yeast to proof. Add the remaining water, salt and olive oil and mix well. Using a wooden spoon, add the flour, one cup at a time. When the dough is too stiff, put in on a clean board and knead until smooth and elastic, about 7 minutes. This dough should be a little sticky.

Put the dough in an oiled bowl, cover with plastic wrap and allow to rise until doubled in bulk, about 2 hours. Punch down and let rise again for 45 minutes. Proceed with your recipe.

If you would like to develop a more flavorful dough, let dough rise overnight in a refrigerator during the second rising. Allow the dough to come to room temperature before using.

Wine Suggestion
Andrew Murray Enchenté Santa Barbara 1999 (a white blend of Marsanne, Roussanne and Viognier)

Copyright Jody Adams/RIALTO 1998