JEWISH PIZZA

Steps:

• Dissolve the yeast in the warm water; stir in ½ teaspoon of the honey and set aside for 10 minutes.
• Mix the remaining 2½ teaspoons honey with the salt, olive oil, and cool water and set aside.
• Put the flour in the bowl of a food processor. With the processor running, slowly pour the honey-oil mixture in through the feed tube. Then pour in the dissolved yeast. Process until the dough forms a ball on the blade. If it is too sticky, sprinkle on a little more flour.
• Scrape the dough out onto a lightly floured surface and knead until smooth.
• Transfer to an oiled bowl and let rest, covered, for 30 minutes.
• Divide the dough into 4 equal parts.
• Roll each into a smooth, tight ball. Put on a flat sheet or dish, cover with a damp towel and refrigerate for 1 to 3 hours.
• One hour before baking, remove the dough from the refrigerator and let it come to room temperature before rolling and shaping.
• Preheat the oven, preferably with a pizza stone inside, to 500 degrees for 30 minutes while getting the pizza ready.
• Cut the salmon into 2-inch squares and reserve.
• Roll or stretch each ball of dough into four 9-inch circles. Put the circles on an oiled, floured baking sheet.
• Brush each pizza with olive oil to within one inch of the edge and sprinkle with red onion.
• Put the pizzas in the oven and bake 8 to 12 minutes, until the crusts are golden brown.
• While the pizzas are baking, mix the dill with the crème fraîche or sour cream and season with pepper.
• When the pizzas are done, transfer to warm dinner plates and spread with the crème fraiche or sour cream mixture.
• Arrange the pieces of salmon on top and, if desired, put a tablespoon of golden caviar in the center of each and spoon a little black caviar on the golden caviar.
• Garnish each pizza with a sprig of dill and serve.