Smoked Salmon Pizzettas
Make Mom’s day with these mini-pizzas and a glass of sparkling wine for Mother’s Day brunch. Store-bought pizza dough makes the project easy, but substitute your favorite homemade pizza dough if you prefer. Pair with California Sparkling Wine or Chardonnay.
1 pound (500 g) store-bought fresh or frozen pizza dough
2-1/2 tablespoons extra virgin olive oil
1 large red onion, halved, then thinly sliced
Kosher or sea salt
¼ cup (2 oz/60 g) fresh ricotta cheese
Freshly ground black pepper
Semolina for dusting
1 tablespoon plus 1 teaspoon coarsely chopped dill
1 tablespoon plus 1 teaspoon thinly sliced chives
4 ounces (125 g) sliced smoked salmon
If using frozen dough, thaw it according to package directions. Cut dough into 4 four-ounce pieces. Shape into balls and let rest on a lightly floured work surface or tray, covered loosely with a towel, until the dough reaches room temperature, about 1 hour.
Place a pizza stone on the middle rack of the oven. At least 45 minutes before baking, preheat the oven to 500°F (260°C). About 10 minutes before baking, turn on the broiler to heat the baking stone from above.
Heat 1-1/2 tablespoons olive oil in a large skillet over medium-high heat. Add the onion, season with salt, and sauté until the onion has softened, about 10 minutes, reducing the heat if necessary to keep the onion from burning. Set aside.
Put the remaining 1 tablespoon olive oil in a small bowl.
In another small bowl, whisk the ricotta until creamy. Season to taste with salt and pepper.
Dust a pizza peel or rimless baking sheet with semolina.
Working with two pieces of dough at a time, stretch by hand or with a rolling pin into 7-inch (18-cm) rounds. (The texture of the crust will be better if you stretch the dough by hand.) Working quickly, transfer the two rounds to the semolina-dusted peel. Top each with one-quarter of the sautéed onions, leaving a ½-inch (12-mm) rim. Brush the rims with a little of the reserved olive oil. Transfer both rounds to the pizza stone and immediately turn the oven temperature from broil to 500°F/260° (or the highest bake setting). Bake until the pizzettas are crisp and lightly browned on the bottom, 8 to 10 minutes.
Transfer pizzettas to a cutting board. Top each with small dollops of ricotta, using one-quarter of the ricotta for each. Top each with 1 ounce (30 g) of smoked salmon, then with one-quarter of the dill and chives. Cut each pizzetta into 4 quarters and serve immediately. When the oven temperature has returned to 500°F (260°C), or the highest bake setting, repeat with remaining 2 rounds of dough.