Smoked Salmon and Nordic Shrimp Pizza

Directions

FOR THE DOUGH

1. In a large mixing bowl, combine the water and sugar. Sprinkle yeast on the surface of the water and let rest for 5 minutes without stirring.
2. Add olive oil and sea salt and stir with a fork.
3. Add 500 mL (2 cups) of flour and stir with a fork until the flour is fully incorporated and the mixture becomes sticky.
4. Add an additional 250 mL (1 cup) of flour and knead to incorporate.
5. Transfer the dough to a work surface floured with the remaining 120 mL (1/2 cup) of flour.
6. Knead for 5-7 minutes, or until the flour is incorporated and the dough is smooth and supple.
7. Transfer the dough to a large oiled bowl and cover with plastic wrap.
8. Let rest for 90 minutes at room temperature.
9. Divide the dough into 4 balls.

FOR THE PIZZA

1. Preheat oven to 230 °C (450 °F) with the rack in the top position.
2. Roll out a ball of dough into a 40-cm circle. Spread the Baxter sour cream over the dough. Cover with Saputo Mozzarellissima cheese. Top with smoked salmon, Nordic shrimp, onions, capers and lemon slices. Add a generous sprinkling of pepper.
3. Bake for 20 minutes and serve immediately.

NOTE: For a quick and easy way to prepare this recipe, use store-bought pizza dough.