Pizza with Smoked Salmon, Creme Fraiche and Caviar

1. 1

   Preheat the oven to 500.

2. 2

   Set a pizza stone in the oven for 30 minutes.

3. 3

   Knead 1/2 teaspoon of the chives into each ball of pizza dough.

4. 4

   On a lightly floured work surface, roll each ball into an 8-inch round.

5. 5

   Brush each round with 1 tablespoon of olive oil, leaving a 1-inch unbrushed rim.

6. 6

   Transfer the rounds to a lightly floured baker's peel or the back of a flat cookie sheet dusted with flour.

7. 7

   Slide the rounds onto the hot pizza stone and bake for 8 to 10 minutes, or until golden brown.

8. 8

   Spread the pizza crusts evenly with the creme fraiche and top with the sliced smoked salmon.

9. 9

   Place a heaping tablespoon of caviar in the center of each pizza, garnish with the remaining chives and serve immediately.

* Per serving · 4 servings · Values may vary.