First up, a shoot from the hip (use what's in the fridge) inspired, Smoked Salmon and Caramelized Onion Pizza. Shazaaam...and so delicious!
Enough pizza dough to make a 12'' thin-crust pie
1 tablespoon of cornmeal
1/2 cup cream cheese - room temperature
1/2-3/4 cup flaked smoked salmon
1/2 cup coarsely chopped onions
1/2 tablespoon butter
1/2 tablespoon olive oil
1 tsp sugar
1 tablespoon of diced chives
2 tablespoons of olive oil
1/4 cup parmesan cheese
Serves 2- 3
Start by rolling out your pizza dough as thin as you can get it, and placing it on a baking sheet that has been sprinkled with cornmeal. This keeps the dough from sticking and adds a nice texture to the crust. Then let it rest for about 30 minutes as you prepare the rest of the ingredients. Oh yeah, and preheat the oven to 425 degrees.
Next, place your onions into a small frying pan on medium heat along with the butter and olive oil. Saute for about 3 minutes, and then reduce heat to medium low and add in the sugar. Cook for about another 10 minutes until the onions are very tender and beginning to caramelize. If they look like they might burn during this process, sometimes I add in a splash of water just to help cool the pan down and create a little bit of a sauce for the onions to tenderize in as they cook. Set aside.
After 30 minutes, and before adding any toppings, pop your dough into the oven for 7 minutes. This will give the dough a headstart on the rest of the ingredients and give you a nice crunchy crust. Pull the crust from the oven, up the temperature to 450, and prep the rest of the pizza as the oven heats up. Top with cream cheese, salmon, caramelized onions and parmesan cheese. Season the pizza with a bit of cracked pepper and a tiny bit of salt. Go light here, or skip this step all-together if your smoked salmon is really heavily seasoned. Drizzle with some good olive oil and bake for about 5-10 minutes more depending on how crunchy you like your crust. You're finished! Let the pizza cool for a moment before cutting, and dig in!