-
1
Put the water, yeast, and salt into a large bowl. Stir until yeast is dissolved.
-
2
Stir in olive oil.
-
3
Slowly mix in the flour until a dough is formed. Knead in a stand mixer or turn out and knead on a lightly floured surface for about 5 minutes.
-
4
Place the dough into a greased bowl, then roll the dough so the entire dough ball is coated with oil. Cover with a clean kitchen towel and allow to rise until doubled in size, about 1 hour.
-
5
Punch down dough and knead out bubbles. Divide the dough into thirds. You will only need 1/3 of the dough for this recipe. You may reserve the extra for another time or double/triple the topping recipe to make extra pizza.
-
6
Preheat oven to 450u00b0F
-
7
In a large frying pan, saute the onion with 1 tbsp oil until caramelized and a rich golden brown.
-
8
Grease a large baking sheet with the remaining oil. Form the dough into a fish shape if desired. To give the tail more definition, you may want to twist the tail section (like a pretzel).
-
9
Spread the lemon-dill pesto evenly over the dough, leaving the edge bare for the crust.
-
10
Spoon the shredded dill havarti over the pesto, then evenly sprinkle the onion, salmon, and capers over the pesto and cheese.
-
11
Bake in center rack of oven until cheese is browned and bubbling, about 20 minutes.
