Serves 8 as an appetizer
Recipe by Christopher Idone via The Wednesday Chef
The original recipe called for salmon caviar, but since I'm not a huge fan, I opted to go with smoked salmon. Go with what you think is best!
12 ounces prepared pizza dough (I used Deb's recipe for a really simple, fool-proof pizza dough)
2-3 lemons, ends trimmed and discarded, sliced paper thin, seeds removed
Freshly ground black pepper
Extra-virgin olive oil
1/4 cup creme fraiche
4 ounces smoked salmon
Preheat oven to 450 degrees and roll dough out to roughly 12 inches in diameter and very thing - about 1/6-inch thick. Place on a greased sheet pan, or heat a pizza stone in the oven. Cover surface of dough with lemon slices, overlapping them very slightly. Sprinkle with pepper and olive oil. Transfer pizza to hot pizza stone or place the sheet pan in the oven.
Bake until dough is brown and crisp, 15 to 20 minutes. If the lemons brown too quickly, cover the surface of the dough with foil until dough is cooked through.
Remove the pizza from the oven and let cool. Spread creme fraiche over the surface and dot with caviar (or in my case, smoked salmon). Cut into wedges and serve.