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1
Place a pizza stone on the middle rack of the oven and preheat oven to 500 degrees F.
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2
On a lightly floured surface, stretch or roll out the dough to an 8-inch round.
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3
Place the dough on a pizza peel that has been dusted with flour or semolina (you can also place on a cookie sheet).
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4
Lightly brush the surface of the dough with the chili oil.
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5
Place on the pizza stone and bake until the bottom begins to turn golden brown, but the pizza is not cooked through, about 6 to 8 minutes.
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6
Remove from the oven and set aside.
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7
In a medium bowl, whisk together the eggs, milk, salt, and pepper.
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8
Place a nonstick 10-inch skillet over medium-high heat.
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9
When the pan is hot add the olive oil and butter and cook until the butter is melted.
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10
Add the egg mixture and cook, stirring constantly, until the eggs are scrambled but still fairly wet, about 4 minutes.
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11
The eggs will cook further in the oven so it is important not to overcook them.
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12
Remove from the heat and remove from the pan to stop the cooking.
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13
Spread the eggs on the pizza dough, leaving a 1/2-inch border around the edges.
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14
Scatter the mozzarella cheese and Fontina cheese evenly over the eggs.
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15
Return to the oven and cook just until the cheese melts and is bubbly, about 5 minutes.
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16
Remove the pizza from the oven and transfer to a firm surface.
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17
Arrange the smoked salmon slices over the surface of the pizza, covering the whole thing.
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18
Garnish with the chopped chives and salmon eggs.
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19
1 tablespoon extra-virgin olive oil, plus additional for brushing
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20
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
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21
In a food processor, combine the flour and the salt.
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22
Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball.
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23
(The pizza dough can also be made in a mixer fitted with a dough hook.
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24
Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
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25
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer.
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26
The dough should be smooth and firm.
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27
Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours.
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28
(When ready, the dough will stretch as it is lightly pulled).
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29
Divide the dough into 4 balls, about 6 ounces each.
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30
Work each ball by pulling down the sides and tucking under the bottom of the ball.
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31
Repeat 4 or 5 times.
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32
Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
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33
Cover the dough with a damp towel and let rest 1 hour.
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34
At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
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35
In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer.
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36
Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes.
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37
(Do not let the garlic get too brown or the oil will have a bitter taste.)
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38
Remove from the heat and cool to room temperature.
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39
Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend.
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40
Refrigerate in a covered container for up to 2 weeks.
