LOX AND CREAM CHEESE PIZZA

LOX AND CREAM CHEESE PIZZA

CRUST
2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups)
1 package Fleischmann’s® Rapid Rise Yeast
1 teaspoon dill weed
1 teaspoon salt
1 cup very warm water (120º to 130ºF)
3 tablespoons olive or vegetable oil

TOPPING
1 8-ounce package cream cheese, softened
2/3 cup sour cream
1/3 cup thinly sliced red onion, cut in 2-inch slices
4 teaspoons drained capers, chopped if desired
1/4 pound thinly sliced lox (cold smoked salmon), cut into 1 × 3-inch strips

GARNISHES
Fresh dill sprigs
Plum tomato slices

  1. To make crust: In large bowl, combine 1 1/2 cups flour, undissolved yeast, dill weed and salt; stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

  2. Preheat oven to 425ºF.

  3. Divide dough in half; roll or pat each to form 12-inch circle on greased pizza pan or cookie sheet. With fork, prick dough evenly. Bake 15 to 20 minutes or until golden brown, switching positions of pans halfway through baking for even browning. (Crust will shrink slightly.) Remove from oven.

  4. To make topping: In small bowl, combine cream cheese, sour cream, onion and capers; blend well. To serve, spread an equal amount of cream cheese mixture onto each crust to within 1/2 inch of edge; arrange lox evenly over top. Garnish with fresh dill and tomato.