Smoked Salmon Pizza with Creme Fraiche
Mix the yeast and olive oil in 300 ml (approximately 1½ cups) of lukewarm water, and knead together with the salt, sugar and the flour to a smooth dough. Cover the dough and let rise in a warm place for 30 minutes.
Peel the shallots and chop.
Roll out the dough on a floured worktop to 4 small pizza bases. Place the pizza bases over preheated pizza stone and bake in a preheated oven at 230°C (fan: 210°C, gas mark 4) (approximately 445°F) for 6-8 minutes.
Spread the baked pizza bases with the crème fraîche, and sprinkle with the smoked salmon and the shallots. Garnish with fresh dill and serve immediately. Serve with cucumber salad.